About us
A small cannery with a short ingredient list.
Why beans?
Beans are cheap, filling, and good for you, but the cans on most shelves are packed with things that have nothing to do with beans. We started August to make the can you'd fill yourself if you had the time.
We work with a handful of growers, cook in small batches, and keep the recipe simple: beans, water, and a pinch of salt.
How we got here
- The first batchPressure-cooked black beans in a borrowed kitchen, sold at the weekend farmers market.
- A real canneryMoved into our own space and added pinto and kidney beans.
- Low-sodium lineCustomers asked for no added salt, so we made it.
- On grocery shelvesEight beans, stocked in stores across the region.
What we stand by
Short labels
If an ingredient isn't beans, water, or salt, it doesn't go in the everyday can.
Fair to growers
We buy direct and pay on time, so farmers can plan their next season.
Whole beans
We cook to tender, not mushy. Every batch is checked before it's sealed.