Do you ever feel that traveling and eating well are hard to do at the same time? While traveling, it can be stressful to maintain a healthy diet of well sourced food. It takes a little extra planning and preparation but nourishing your body with good meals shouldn’t fall by the wayside just because you’re not at home.
Before heading out on a recent winter car-camping trip, I swung by Genesis Kitchen looking for some good on-the-go groceries. I found the new selection of Rancho Gordo dried beans. Rancho Gordo is a company from Napa, California that works with growers to source and sell heirloom beans. These heirloom beans are open-pollinated and viable seeds. Although they are intended to be cooked in your kitchen, they can also be planted in your garden. Rancho Gordo values food that is indigenous to the Americas and is enjoyed as fresh as possible.
I took home a bag of Alubia Blanca and used them in the following Tuscan Baked Beans recipe. This simple recipe requires the beans to bake for 2 hours which, while they were in the oven, gave me time to pack gear for my upcoming adventure. These Alubia Blanca beans hold their shape well through-out cooking and made for a delicious, easy travel meal. I put them in durable to-go containers and kept them cool on the drive. The next morning I simply warmed these beans up for a hearty camp breakfast. Creamy and aromatic, they were a wonderful way to start the day.
Do you have any favorite recipes for food on the go?
TUSCAN BAKED BEANS
2 cups dried Rancho Gordo Alubia Blanca beans, pre-soaked
2 tablespoons extra virgin olive oil
3 large sage leaves
2 large cloves of garlic, coarsely chopped
Salt and pepper, to taste
Lemon wedges (for serving)
Extra virgin olive oil (for serving)
Pre-heat the oven to 375. Place the pre-soaked beans in a casserole dish and cover 1/4 inch with hot water.
Stir in oil, sage, and garlic. Cover the dish tightly with foil and use the tip of a sharp knife to puncture the foil in six places.
Bake for 2 to 2 1/2 hours, until the beans are tender and creamy.
Season the beans with salt and pepper, and serve with a lemon wedge and drizzle of oil.
These beans also make a terrific dip or bean topping for bread, perfect for quick and simple snacks and meals.