I've never seen this bean in a super market around here. I source mine through Purcell Mountain Farms. Rancho Gordo does not always have them. It is an heirloom bean and originally from Germany and is also known as Trout or Dalmatian Bean. It is a sweet bean with maroon and white markings. I've made the following recipe with them. They get better if left for the next day. It seems that beans can have many names depending on who is selling them.
Jacob’s Cattle Bacon Baked Beans
Also called a Trout bean or an Appaloosa bean, Jacob’s Cattle is plump and robust, with a strong flavor that holds up well to long cooking and bold flavors. Bring out its depth with smoky bacon, spicy mustards and a bit of ginger.
1 pound dried Jacob’s Cattle beans, cooked, cooking liquid reserved
½ pound smoked bacon, chopped
1 cup finely diced onion
¼ cup molasses
2 tablespoons dry mustard
1 tablespoon spicy mustard
1 teaspoon dried ginger
Sea salt, to taste
Preheat oven to 300°F.
Combine all ingredients in a large oven-safe stockpot or casserole dish. Add about 4 cups of reserved bean cooking liquid; it should be enough to cover all ingredients completely. Cover and place in oven. Cook 3 hours, stirring every hour and adding a bit of extra reserved bean cooking liquid as needed to prevent drying out. Serve warm