A favorite throughout the Northeast for baked beans and hearty winter soups. Used in the South as a tastier black-eyed pea. Substitute for Cannelini beans in your favorite recipes. Beans hold their shape when cooked, or can be blended down into a rich and creamy base that is a good dairy-free alternative to heavy cream based sauces, soups, and casseroles. Originally developed in Kentville, Nova Scotia.