Papa de Rola — Portuguese for "Dove's Breast" — is as pretty as it is delicious, with a two-toned coat of bright white on one side and earthy beige and deep maroon markings on the other, echoing the bird it's named for. Cook them up and they turn mild, creamy, and irresistibly smooth, the kind of bean that melts into a pot rather than fighting it. Their velvety texture makes them a natural for soups and stews, where they hold their shape while lending rich, comforting body to every spoonful. In Portugal, where this heirloom bean originated, they're the heart of Caldo de Feijão, a hearty bean stew that shows up at festive gatherings and on cold-weather tables alike. Papa de Rola is grown by the Ferguson family in California's Sacramento Valley, who rely on traditional farming methods to grow this striking Portuguese heirloom. See below for cooking times and our serving suggestions. 1 lb in a 100% curbside recyclable standup pouch.