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Rancho Gordo Beans and Bean Club

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  • ofelles
    commented on 's reply
    Now I'm hungry for some Posole! Damn you Kathryn

  • fzxdoc
    replied
    Yup. I quit the Bean Club because I had a big bean backlog, ( ofelles ), then re-upped after 6 months. Just ordered some hominy last week because I'm hungering for a good posole and I've got some pulled pork in the freezer saying "eat me".

    Kathryn
    Last edited by fzxdoc; November 17th, 2019, 12:05 AM.

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  • ofelles
    commented on 's reply
    That is a must try for sure Thank you fzxdoc

  • ofelles
    replied
    Opps! 60's moment. I just noticed this is an old thread and I even responded to it before. DUH!


    I have bought beans from Rancho Grodo for years. Have always been happy with the results. They also have hominy which I use often. Never thought about the monthly club.
    I think you will be happy or at the very least acquire and good stock of beans.
    Last edited by ofelles; November 16th, 2019, 03:48 PM.

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  • fzxdoc
    replied
    Ohmigosh, I made this recipe last night with Rancho Gordo's Eye of the Goat beans. I served it with Trader Joe's Chicken Tikka Samosas. Since I had cooked the beans earlier in the week in my Instant Pot, it was a quick dinner to pull together on a chilly evening.

    It was so delicious: a North Indian bean soup/stew (depending on how much broth you make as you cook the beans).

    In fact, a tech was working on our dead wifi and came upstairs to report that all was well as I was simmering the soup. I asked if he'd like to take a container of the hot soup with him. His eyes lit up. He said he already had a spoon in the van. He didn't hesitate to take the soup. Music to a cook's ears.

    Anyway, it's from the Rancho Gordo blog on their site. I'm putting the entire post here for convenience. There are a lot of ingredients but it cooks up quickly. I shop at an Asian market and have accumulated a pretty large collection of spices needed for Indian-based cooking.

    Written by Steve Sando, the owner of Rancho Gordo Beans:

    Rajma Recipe: Beans in a North Indian Style
    My Annoying Opinions is the blog of a Minnesota-based teacher; it started out as a whisky blog but is increasingly branching out into restaurant reviews and recipes. I’ve known the author, an intriguing but anonymous international man of mystery, for years. He is, in fact, incredibly annoying but also very talented and funny, and if you tell him I said this, I’ll give you such a pinch!





    1 lb Rancho Gordo Eye of the Goat, Red Nightfall, Sangre de Toro, Moro, or Ayocote Morado Beans cleaned and soaked overnight with three inches of water covering the beans.
    1 large piece of cassia bark (or a cinnamon stick)
    4-5 pods of small green cardamom
    2-3 cloves
    1 dried cassia leaf (I used a fresh bay leaf on this occasion as I have a bunch to go through from my now dead garden)
    1 medium red onion: chopped
    3/4 tsp garlic
    3/4 tsp fresh ginger root

    pound the ginger and garlic to a paste together in a mortar

    The following ground together in a spice grinder (no need to roast anything first):



    1 very small pinch of fenugreek seeds (very bitter so don’t overdo it)
    1 small pinch of black mustard seeds
    1-3 dried red chillies (depending on how hot you want the result to be) or 1/3-1 tsp chilli powder
    1/2 tsp powdered turmeric
    1/4 tsp powdered ginger
    1/2 tsp coriander seeds
    1/2 tsp cumin seeds
    1 pinch of white peppercorns
    1 small pinch of aniseed (or fennel seeds)
    1/3 tspn amchur (dried mango powder)
    2 tablespoons tomato paste or equivalent chopped tomatoes (a cup?)
    1 tspn sugar
    Salt to taste
    Vegetable oil
    2-3 tablespoons of chopped cilantro for garnish (optional; I left it off this time because we unaccountably had none in the fridge)
    1-2 tablespoons of chopped raw onion for garnish (optional)
    1 minced Thai green chilli or similar for garnish (optional; serrano and jalapeno are not appropriate substitutes)

    Place the soaked beans in a medium pot, cover with 2-3 inches of water and bring to a rapid boil over high heat. Keep at a rapid boil for about 10 minutes, then add enough water to keep the beans covered with at least 2-3 inches of water, cover the pot and simmer till almost done. Almost done is when you can bite through a bean with just a bit of resistance and no raw bean flavour (this will happen shockingly fast with Rancho Gordo beans). At this point lower the heat further and keep simmering while you move to the next step.


    Heat oil in a skillet and add the cassia or bay leaf, the whole cardamoms, cloves and the cassia bark. Stir for a couple of minutes over medium heat till they become nice and fragrant (and if the cassia bark was curled to begin with it will begin to uncurl).


    Now add the chopped onion and saute over medium-high heat till it just begins to brown on the edge.


    Then add the ginger-garlic paste and continue to saute till the fragrance loses the raw edge.


    Add the powdered spices, reduce heat to medium and saute for a minute or so being careful not to let the spices burn. (It’s not a bad idea to turn an overhead exhaust fan on at this point.)


    Then add the tomato paste, sugar and salt and stir till well mixed. Add a ladleful or two of the beans’ pot liquor to the pan to get the tomato paste to not stick but don’t let it all get too thin. If using chopped tomatoes saute till they completely cook down.


    Once you see oil separating in the pan pour the contents into the bean pot and mix thoroughly. This is also the time to add more water to the pot if necessary. Raise the heat to get a strong simmer going, lower again to a gentle simmer, cover and cook till the beans are done (perfectly tender but holding their shape—this is another reason to use Rancho Gordo beans). When finished the top layer of the beans should be just visible over the surface of the sauce.


    Transfer to a serving dish, add garnish if you like and serve with either steamed white rice or chapatis (good whole-wheat tortillas are an inadequate but not entirely implausible substitute).




    As I mentioned, I actually cooked the beans a day earlier in my Instant Pot. I now cook "Instant Pot" dried (Rancho Gordo) beans this way:
    • Rinse well, culling for any foreign matter
    • Soak 4 to 6 hours, covering the beans by an inch or more of water
    • In the Instant Pot, saute 1 small onion and 4 cloves of garlic, minced (add garlic after the onions have softened and saute for 30 seconds only)
    • Add the beans along with their vitamin-filled soaking water. No salt. (although Cooks Illustrated has a case for adding salt to dried beans). Add water to the 2.5 liter mark.
    • Set the Instant Pot to High Pressure. 65 minutes. Natural Pressure Release.
    • Salt to taste before using immediately in some other recipe, eating immediately, or storing in the refrigerator.

    The beans turn out great every time. A few may be split, but I don't care. At least every single one is creamy and cooked through. I used to Instant Pot the beans at 25, then 35, then 45 minutes, and then 60 minutes, all with NPR. Each time a few of the beans were still not cooked through. That's when I finally landed on 65 minutes, with or without pre-soaking. I prefer to pre-soak if I can remember to because fewer beans split that way.

    Kathryn
    Last edited by fzxdoc; November 16th, 2019, 03:32 PM.

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  • klflowers
    replied
    Thanks for sharing this fzxdoc . One of the first things I saw was this recipe https://www.ranchogordo.com/blogs/re...asted-tomatoes and I said I got to try some of these.

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  • HouseHomey
    commented on 's reply
    I think those are the one we use at work. Those and another giant black/brown bean. I don’t use them in my food but I’m always almost knocking them over.

  • HouseHomey
    replied
    We use their popcorn and some beans.

    Leave a comment:


  • ofelles
    replied
    Rancho Gordo is a great source. I have been using them for many years. Good for other product than beans also. Oregano Indio, hominy, pop corn, etc.
    Not a member of the club but frequent buyer.

    Leave a comment:


  • fzxdoc
    replied
    Rancho Gordo does not recommend soaking for their beans, since they are fresher (a few months old) than the ones we find in the grocery stores (often a few years old). At most, a 2-3 hour soak is "allowed", but again not necessary. If RG beans stay in water too long, they'll begin to sprout!

    I seldom soak my Rancho Gordo beans; sometimes I do it to remind me that I've got to get the pressure cooker going before the other suppertime preps.

    Interesting about adding salt to beans. If I soak, I add the soaking water to the Instant Pot along with the beans. So perhaps I'll add a bit of salt in the soaking water and see how I like it--when I soak, that is. I'm wary about adding salt in the beginning because it concentrates as the cook progresses. But I'll give it a try and see if I like it better.

    Disclaimer: I love salty foods, and can eat them because I typically have the blood pressure of a snake (read: low), but my husband needs to watch his salt intake, so I'm sensitive to that in my cooking.


    Kathryn

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  • Anton32828
    commented on 's reply
    I should add: sometimes soaking beans does make sense for a recipe (or for brining them). But a pressure cooker then makes very short work of cooking them, versus the usual recommendation to soak overnight and then simmer for a few hours.

  • Anton32828
    replied
    fzxdoc I can’t join that club, since my family is not as enthusiastic about bean dishes as I am (wife really hates them). I’ve bought from Rancho Gordo before. In fact I won’t make cassoulet without their beans! There’s just no point. It’s a great business & worth every penny.

    Look up the America’s Test Kitchen articles on brining beans. It might help your problems with having to add tons of salt after cooking your Marcella beans. There are a lot of incorrect folk tales out there for beans; salt does NOT harden them. Acid will, but not salt. America’s Test Kitchen and a few others (Kenji Lopez) have applied a really stunning amount of scientific testing to the humble bean. Old recipe books can be awful for perpetuating bad practices, such as adding baking soda.

    I’m glad to hear you have a pressure cooker. I went on a quest for authentic black bean recipes by asking every Hispanic person I knew for their family recipes. The finding: only English and Americans soak their beans. Latins “just throw those suckers in a pressure cooker and crank up the heat.” Quote from a Cuban co-worker. . In fact it’s necessary for real black bean sauce, since soaking them will strip out color. I have three or four different sizes of stovetop Indian pressure cookers just for bean.

    Fun stuff! I look forward to hearing about some of your discoveries.
    Last edited by Anton32828; June 16th, 2019, 07:27 AM. Reason: iPhone predictive text screws up again.

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  • fzxdoc
    replied
    I'm still a member of the Rancho Gordo Bean Club and enjoy the quarterly deliveries of heirloom beans it provides. You can buy many of these heirloom bean varieties right on their website without being a bean club member. A lot of top notch chefs (like Thomas Keller) source their beans from Rancho Gordo.

    Anyway, I got an email today from them, describing some of their beans, providing recipes and information about their cooperative project with a group of Mexican farmers to bring good quality Mexican oregano to the US. This is a wonderful video (pretty short but impactful) that shows these farmers making a meal and describing their oregano crops. Heartwarming is a word I would use.



    Kathryn

    Leave a comment:


  • ColonialDawg
    commented on 's reply
    I bet they would be good on some crusty bread and a little olive oil.

  • fzxdoc
    commented on 's reply
    So far (two servings--one right from the pot and another reheated) they've been perfect, ColonialDawg. They need a lot of salt (for my taste) added just before eating. I was going to make a white bean salad with some of them for supper (https://www.allrecipes.com/recipe/17...te-bean-salad/ ) but they taste so good just simply warmed up and salted that I hate to spoil the simplicity.

    K.

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