It’s happening!
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I'm so glad you'll be there to give us the chef's eye view of the goings on, SheilaAnn . Is it just me or is Steve Sando's beanathon getting bigger and more elaborate year by year? I'm thinking the latter, for sure.
KathrynComment
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Mail call... got my New Years beans, wife bought goat so not sure if I'll use the buckeyes or snowcapped with that and the other with oxtail. The pimenton because why not
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klflowers well it's still in the freezer I wish I had a schedule for when I'd cook it 'cause I'd let ya know
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I had goat once, but that was over 30 years ago (1987). I do remember enjoying it, but when I returned to the USA I didn’t feel compelled to search it out. At the time I was of fairly simple needs, wants, and means anyhow, so it wasn’t going to happen regardless. But I would definitely eat it again.
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I received my 4th Quarter RG Bean Club box of goodies, so I'm all set. They had a new bean variety in it, a small white round one called Coco. That's part of the fun of the Bean Club, getting a variety that is in short supply so doesn't make it to the website for a while, if ever. With the free shipping on my next order code from the Club, I'm going to get some hominy and hot sauce.
KathrynComment
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I've got a beef posole verde recipe too, Bkhuna . Just came across two recipes for beef verde a couple of weeks ago and thought it would be fun to try as an alternative to pork posole verde. I plan on using smoked pulled chuck in it.
The recipes I have for it are:
and (I'd add posole to this even though it's not called for)
Kathryn
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Just added my name to the waiting list to join the bean club. If we have a Rancho Gordo insider here in the Pit, please pull a few strings for me!Comment
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I also received a couple of sticks of soft cinnamon. Always a surprise. Great for holiday drinks.Comment
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SheilaAnn. You seem to be tight with Mr. Sando and Rancho Gordo. Your assignment, should you choose to accept, is to determine how long the waitlist is for membership in the limited, exclusive, coveted, bean club.Comment
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I got to think8ng yakima about waitlist timing. Does a space open up once a person drops out? One of my regulars at work just dropped out. Had I known he was going to do that, I would have asked that he bequest (right word?) me the space! 😝
Kinda like handing down season tickets to the packers! I hear that’s a thing.
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SheilaAnn. Not surprised. But, how many thousands are ahead of me? And what is the nonrenewal number, in terms of subscribers per year?
Phil
Your assignment is not complete!Comment
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A friend of mine has been on the waiting list for just over a year, I believe. She told me RG said she should make into the club sometime in the spring.Comment
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I was on the wait list for appx a year. But you have to watch your email, they only notify you once. I became a new member in May. -
Alan Brice I was on the waiting list for almost 2 years before I got in.
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In case you haven't come across this little gem available for free on the Rancho Gordo website, now's the time to take a peek at it.
This link provides a link to Emily Nunn's Heirloom Bean Diaries: 12 Memorable Bean Recipes with a Southern Twist. It's not just a quick entertaining read, the bean recipes are great. I was hooked on the first one, a recipe for RG Christmas Limas, which are not your Mama's lima beans by any stretch of the imagination. After that, I was putty in Emily Nunn's hands.
Have fun looking through her little publication. I downloaded it, printed it, put it in a plastic document binder, and began highlighting favorite notes and recipes for future download to Paprika.
I'm giving copies, also in plastic presentation binders, as little Christmas gifts for two of my bean-loving friends, along with a pound of RG beans.
Kathryn
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Perfect! I made an IP of pinto bean soup over the weekend, a throw-together, no recipe. Was great, finished the last dose for lunch yesterday. I love limas, and have a bag of Christmas Limas here waiting for me to come up with what I want. This is perfect, and I have all the stuff. Will make it this afternoon, and then move on to the rest of the recipes. Have the document printing out now, also for future Paprika installation if worthy (and I know they will be.) Merry Christmas
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Correct, wrgilb --no soak, then into the IP for 45 min High with NPR at my altitude of 3700ft. You may want to reduce the time by 7-10 min or more if you're at sea level.Originally posted by wrgilb View Post
Less time is better; in the IP you can always cook them a little longer after the NPR step if they're still not soft enough. Less time is better because they're thin skinned so they don't need as much cooking time.
KathrynComment
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Did a pot of RG Midnight Blacks yesterday afternoon and evening. Sauteed some chopped celery, green onion, and garlic in a slug of smoked bacon grease, then deglazed the dutch oven with ~8oz/235ml of india pale ale, then added the beans (soaked for ~3 hours, water discarded) and water to cover by 2 inches. Boiled firmly for 15 min then into the oven at 250F/120C, stirring every 30-45 min for about six hours. Then put the DO in the fridge overnight, and will reheat stovetop this afternoon to go along with the porknographic dual pigsket experiment cook I'm doing today.
We had a small sample at the end of the day to adjust for salt etc, and they were wonderful! Will be even better this evening.
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You've got some good stuff waiting for you in that pot. Perfect for enjoying alongside your porkalicious entrée this evening.
KathrynComment
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I finally finished the last of my RG beans, and can now order again. And of course I pumped that order up over $50 to get the free shipping, which brings me to this odd conclusion:
With the price of meat so outrageously high, 8lbs of beans for $53 feels like an outrageous bargain. Even if I could get Goyas at the store for $2-3, or organic beans for $3-4.
Im pretty pumped for this. I don’t eat a lot of beans, but I’m going to eat more. They taste good, after all. Pic when they arrive.Comment
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