All About the Bean
Written by joythebaker on March 1, 2009 – 9:48 pm -
Yes, I still love cupcakes.
Yes, I’ve been thinking about oatmeal cookies all week.
Yes, I think pancakes should have a daily requirment like fruits and vegetables.
All of these things are true, yet here I am… and all I have to offer you is a pile of dried beans.
Do you feel wronged? A little? Be honest.
Let me explain. These beans are special. These beans have character, color and integrity. These beans were inspiration enough for me to sit down and actually consider cooking dried beans at home.
See, I’m convinced that food has a story to tell and a story to create. I want to know where my food comes from, so I’m always aspiring to find new foods from people who care about it as much as I do.
I don’t want to settle, but I also don’t want to spend a fortune on some fancypants ingredient that I won’t even have the tools to cook. That’s just silly, right?
Well… these beans… they just made me swoon. They’re beautiful. And! And! I can cook them at home. And if I can cook them at home, you can too.
Can I share my beans with you? Will you indulge me?
These beautifully brown striped and plump heirloom beans are from Rancho Gordo in Napa Valley. Steve Sando and his family of growers care about beautiful beans. More importantly, they care about making these beans as approachable as possible. They actually want you to cook and enjoy them.
I chose Borlotti beans for my inaugural cooking. They’re a bean typically associated with the Piedmont region of Italy, but also have strong roots in Colombia. They’re a fat brown bean that cook up super meaty, earthy and delicious.
First let’s talk about how to cook these suckers, and tomorrow we’ll talk about how to incorporate them into an unforgettable dinner.
Good food is worth the time. Beans are no exception. Come on…. we can totally do this.
Cooking Dried Beans in the Rancho Gordo Manner
There is not one single method of cooking beans. The most basic method is to simmer the pot until the beans are soft. Soaking can speed up the process, and vegetables or stock will make them more flavorful. It’s really that simple!
Check beans for small debris and rinse in cool, fresh water. Cover beans with two inches of water and soak for 4-6 hours. In a large pot, saute finely chopped onions, celery, carrot and garlic (or any combination you prefer) in olive oil until soft. Add beans and water, and make sure beans are covered by at least one inch of water. Bring to a hard boil for five minutes and then reduce to a gentle simmer. Once soft, add salt. Beans can take from one to three hours to cook. Slow and low is always best.
Crockpot Method
Saute half a chopped onion in about one tablespoon of olive oil. Place in a crock pot followed by the cleansed and soaked beans. Cover with water (about one part beans to three or four parts water). Turn heat to “High” and give the contents a stir. Do this is the morning and your beans will be done by the late afternoon.
Pressure Cooker Method
Check with manufacturer for the exact method for your model, but generally you want to cook under pressure for 20 minute, release, and then cook open on the stovetop for another 20 minutes. Now that’s speedy!
More Fun Bean Facts
Don’t add acids like tomatoes or vinegar or sugars until the beans are just tender. Acids can toughen the cooking beans.
You can replace some of the cooking water with beer or stock.
Bay leaves are nice… so are ham bones or smoked turkey legs.
In general, fresh, heirloom beans need little help.
And… here’s a preview of what we’re making. Tomatoes, Parmesan, polenta, fennel…. Goooooood!
Tags: beans, how to, rancho gordo, Savory, yummy
Posted in In the Kitchen, Savory, Tips and Tricks | 30 Comments »
These photos are beautiful. You make these beans seem surreal. You make me want to cook beans tomorrow night!
Wow, I’m excited for the next post!
mmmm, can’t wait for the post!
I am definitely not a fan of beans, but somehow you have made me want to pick some up next time I’m at the store. The “preview” looks amazing!
No wronged feelings here about a bean post. As long as you keep ‘em out of the brownies. Keep ‘em coming!
I love beans
I too recently started experimenting with dried beans and I love it. I can’t wait for the reveal of the recipe.
Bring on the beans!
Beans that are made just (or almost!) as indulgent as cake – I can live with that!
It’s “bean” along time since I soaked me some legumes. You’ve inspired me to soak up a bag today; snowing madly here & what could be better then to soak & simmer? Honey, those are the cutest beans I’ve ever seen!
love the label on those beans! Great looking end result recipe, too.
It’s a pleasure for me to see one of my favourite foods in your blog! Beans are healthy and there are so many different types you’ve never been bored about them. They’ve proteins like meat, but they lack animal fats or cholesterol and they’ve a lot of fiber, too. So it’s a great decision to bring them in your life…and for me another way to enjoy them… waiting for “your” recipe
thank for sharing with us
cheers
Martina
Oh goodness, those look delicious! After visiting my friends in Jamaica for the last couple of weeks and eating little beyond rice & beans, I thought I’d be done with beans. But these, these are beautiful! Look forward to reading the recipe
hi! great post! i wanted to share this recipe with you…
http://friedpicklesandicecream.blogspot.com/2009/02/zuppa-di-borlotti-e-pane.html
Those are some awesome looking beans. The bag of black beans in the cupboard has been lingering in my mind for a couple of days…I’d been toying with the idea of ordering some lizano for a Costa Rican dinner, and I might have to try this too!
I’ve been tempted to order Rancho Gordo beans for a few months now, and this recipe may be just too irresistable to ignore them any longer! We broke down and ordered poltenta from Cube this past week – I can’t wait to get it and make your breakfast polenta! Thanks for sharing these recipes and sources Joy.
Phoo-D
You should check this: http://reluctantchefs.blogspot.com/2009/02/mexican-style-rice-and-beans.html
We think alike in terms of pics, and boy, am I happy or what
I have a bag of those waiting to be tried too! I can’t imagine how much I would buy if I he was at the farmer’s market in Chicago…TONS.
Have cooked many pots of dried beans. A southern thing
After washing I cover with water in a saucepan and boil 5 minutes and then rinse again. This removes any unwanted particles of dirt and tiny rocks. Then cover with water, add some fatback and cook very slow for 4 hours. Very good.
I’ve really been wanting to do something with beans lately, so this comes at exactly the right time. I’m really looking forward to your delicious bean recipe later!
I love Rancho Gordo beans, they really are delicious! I like to give mine a slow simmer with lots of onions… makes me want some, especially on a gray day like this.
I, too, love the label! The lady looks sexy with her tongue sticking out haha.
I love beans, but I’m alone in my family on that score. I’m looking forward to your recipe, though–maybe you’ll change our lives!
Love beans!! I will be back to see the recipe!
I just have to tell you that I love beans. They really are so wonderful and this recipe sounds wonderful. I love fennel…in fact I have a sausage and white bean stew or cassoulet as my husband likes to call it that has fennel in it that is to die for…or maybe I just feel that it is to die for. I really can’t wait until I can get my hands on your bean recipe. Yummy…and no, I wasn’t disappointed in the least that you were posting about beans.
yum! those look great…i bought four different beans from rancho gordo recently, i have yet to crack into my borlotti beans, maybe this weekend!
Not disappointed in the least! I’ve been soaking some beans for tomorrow and finding this is just validation!
Bean me, I’m yours….seriously, I LOVE beans!!!
I love cupcakes, candy and fruit, but there is a need for the savory every once in awhile. You went there, we followed.
I’m a human bean. I can take it.
[...] 3 cups cooked and drained Brolotti beans (more about how to soak and cook those suckers here) [...]
so glad you posted this! funny coincidence, I picked out a bag of dried beans yesterday and decided that I would give ‘em a shot– I’ve never cooked with dried beans before! we’ll see how it goes…more than likely they’ll end up in a pot with a ham hock and some Southern greens.
hope to see you at the next Bake Off! btw, this is Dean, maker of the savory pie
A ha! I knew I did something wrong after soaking dried beans all night and then just giving them a quick saute. I wouldn’t have thought to simmer them another couple of hours, thanks for the step-by-steps Joy! (Also, I find that beans are a good remedy for Christmas cookie gut).