recipe goodness :: how to cook dried beans in the rancho gordo manner

Homemade Black Beans

Homemade Black Beans

I’m ashamed to admit I’ve never made dried beans before. People always speak the praises of dried beans — so much more flavor! More economical! But when a can of garbanzos or cannellinis only costs about $1.00 and the only real work required is the pull out the can opener, sometimes it’s hard to convince yourself that the old fashioned method is better when it comes to beans.

Well, I’m a convert. In keeping with my Rancho Gordo Cinco de Mayo fiesta, I decided to make a side of black beans the low and slow way. It’s no longer just about the beans — it’s about all the other things you toss in the pot and let the beans soak up in the process. The result was a depth of flavor and richness that had me convinced I put chocolate in my beans — even though I very well knew I didn’t. If you’re taking the time to make beans a featured side, and can throw a pot on the stove while you go vacuum the house, I recommend giving this method a try — use it for any type of bean your heart desires {they’re good for the ♥ after all!} Save the cans for days you’re in a time crunch.

Cooking Beans in the Rancho Gordo Manner

Serves 2-3 | Soak 4-6 hours | Cook 1-3 hours

1 cup of dried beans {black, pinto, cannellini, love Rancho Gordos!}
2 garlic cloves or spring garlic stems, finely diced
2 scallions, finely diced
2 small carrots, finely diced
2 small celery stalks, finely diced
1 cup of vegetable or chicken broth
water
salt to taste
Other optional seasonings: beer, bay leaves, rosemary {white beans love}, ham bones, smoked turkey legs, bacon.

  1. Rinse beans in cool, fresh water. Cover beans with 2 inches of water and soak 4-6 hours {or overnight before bed}
  2. In a large pot, saute finely chopped onion, celery, carrot and garlic in olive oil until soft.
  3. Add drained beans, stock and cover by at least 1 inch of water.
  4. Bring to a hard boil for five minutes and then reduce to a gentle simmer, cooking 1-3 hours until tender.
  5. Once soft, add salt and enjoy!
  6. Tip from Rancho: do not add acids {tomatoes, vinegar} or sugar until the beans are just tender, as they can toughen the beans.

More Ways to Celebrate All Things Mexican:
Ancho Chili Margarita with Fresh Lime-Orange-Grapefruit Juice
Avocado & Tropical Fruit Salsa
Creole Roasted Fresh Corn-Tomato Salsa
Extra Extra! Oaxaca Revolucion de Taco

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3 Comments

Filed under @home {recipes to love}

3 responses to “recipe goodness :: how to cook dried beans in the rancho gordo manner

  1. eatquestnyc

    i always really enjoy your blogs but my god – if you cook those beans that long, you’ll have mush. i’m a devoted rancho gordo fan and make his beans all the time. if you soak them – those beans will be ready in 45 minutes. if you don’t soak them, you cook them longer. it’s even on his website! do enjoy using his many kinds of beans – they’re stellar.

  2. Ken

    sounds good – make some when you come home.

  3. I’m gonna make this dish! Thanks, Cuz.

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