Well known in early New England, this heirloom bean is great as a baking or soup bean. The name is from the markings near the eye that resembles an 18th Century European soldier. White with reddish brown markings around the hilum or eye.
Soldier beans are a bush bean, with a firm texture and mild taste.
Grown in Fryeburg, ME.
Cooking Instructions: Before cooking, soak soldier beans overnight, then pressure cook for 18 minutes or simmer on top of the stove for 2 1/2 to 3 hours. 1 cup of dried soldier beans makes approximately 3 cups cooked.