Heirloom! White with flashy cranberry speckles, this rare baking bean is building a Northwest following for its creamy texture, distinct flavor and ability to hold its shape when boiled. Originally introduced to Whidbey Island’s Coupeville prairie in the early 1800’s by Elisha Rockwell, it became popular for its early maturity and ability to thrive in cool soils. Georgie Smith of Willowood Farm is largely responsible for its recent popularization among Seattle chefs. It was recently added to Slow Food USA’s Ark of Taste.