Sample Rancho Gordo Heirloom Bean Recipes
Mayocoba Bean Recipe
As always, some of the best dishes come from trying to use up leftovers. Have some left over carrots from a previous meal, or just wanting to make a hearty soup from some fresh carrots? Give this recipe a try!!!
¼ pound pancetta, cubed
2 tablespoons extra-virgin olive oil, plus about a spoonful to garnish
1 onion, chopped
2 cloves garlic, peeled and chopped
1 sprig fresh thyme (or 1 teaspoon dried thyme)
2 bunches of carrots (approx 1.5 to 2 pounds), peeled and chopped
3 cups chicken or vegetable stock
2 cups cooked Rancho Gordo Mayocoba beans (plus 1 cup of bean broth)
Salt and pepper to taste
Chopped fresh parsley
In a large pot, cook the pancetta in 2 tablespoons of olive oil over medium heat until cooked through and chewy, about 7–10 minutes. Keep stirring so that the pieces don’t burn. Remove the pancetta and reserve, leaving the oil in the hot pan. Add the onion, garlic, thyme and carrots and cook until soft, about 5 minutes. Add the chicken stock, taking care to scrape any caramelized bits off the bottom of the pot, and stir to incorporate them into the liquid. Continue cooking for 10 minutes. Add the beans and the broth to the carrot mixture. Stir well and then puree them with an immersion blender or in batches in a blender, taking care not to overfill the blender jar with hot liquid. You can also puree without the beans and add them later if you want more texture to your soup. Cook the blended soup for another 10 minutes over medium-low heat. Check for seasoning, noting that the pancetta can be salty and possibly your cooked beans as well. Serve sprinkled with the reserved pancetta, chopped parsley and drizzled with extra-virgin olive oil.
* Serves 2 to 4 people *
Yellow Eye Bean Recipe
An incredibly tasty pork and bean recipe for you to try!!
1 pound Rancho Gordo Yellow Eye beans
1 1/2 to 2 pounds bone-in Pork Butt (Shoulder)
5 slices Uncured Rustic Bacon, cut crosswise into 1/4-inch strips (lardons)
4 links Rustic Pork Sausage, cut on the diagonal into 1-inch pieces
Sea salt and freshly ground black pepper
1 large yellow onion, coarsely chopped
2 large stalks of celery, coarsely chopped
1 small carrot, coarsely chopped
6 cloves garlic, coarsely chopped
1 fennel bulb, coarsely chopped
14 ounce can diced tomatoes with the juice
1/2 cup dry white wine, such as Sauvignon Blanc
5 branches fresh thyme
1 bay leaf
1 teaspoon smoked paprika
2 tablespoons lemon juice
3 tablespoons olive oil
2 cups panko crumbs
8 tablespoons unsalted butter, melted
Seasoning the pork butt:
Remove the bone from the pork butt and cut the meat into 1 1/2-to-2 inch chunks.
Season all sides of the meat with salt and pepper, and refrigerate it (uncovered) for a day.
Soaking the beans:
Put the beans in a bowl and cover with 2-inches cold water.
Soak the beans for 4 to 6 hours.
Begin the cooking:
Put the bacon into a cold 5 quart enamel cast iron or other heavyweight Dutch oven and place the pan over medium heat. Cook the bacon from for 5 to 7 minutes, stirring from time to time, until the fat has rendered and the bacon is just beginning to color. Using a slotted spoon, remove the bacon to a bowl and set aside.
Preheat the oven to 350 F. Mix the mirepoix vegetables together and reserve 1/2 cup for cooking the beans. Add the remaining vegetables to the pan and sauté in the bacon fat, stirring from time to time for about 10 minutes until the vegetables have softened and are just beginning to color. Stir in the tomatoes and their juice. Add the wine, thyme and bay leaf. Tuck the pork chunks into the vegetables, leaving the top half of the meat exposed and put (uncovered) in the oven to cook for 2 hours.
Cooking the beans (while the meat is in the oven):
Heat a medium size enamel cast iron or other heavyweight Dutch oven. Add the oil and the reserved mirepoix and saute about 10 minutes to soften. Add the beans and their soaking water, adding additional water to reach 2-inches above the beans. Place over medium-high heat, cover and bring to a rolling boil. Continue to boil rapidly for 10 minutes, adjusting the heat as necessary. Place the lid slightly ajar (to allow evaporation), and reduce the heat to cook the beans at a gentle simmer for 1 to 1 1/2 hours. Add additional water as needed to be sure the beans are covered by 2 inches of water at all times; use the lid to control the heat. After about 1 hour, the smell of beans should be pronounced and you can salt the beans at this point. Add 11/2 tablespoons of salt. Continue to cook until the beans are just tender.
Completing the dish:
Once the pork is tender, remove the pieces from the pan. Remove the thyme and bay leaf and discard. Put the cooked vegetables and any juices into a food processor. Add the smoked paprika, 2 teaspoons salt, a few grinds of black pepper and lemon juice and puree. Drain the beans and put them in the Dutch oven. Stir in the bacon pieces and the vegetable puree. Nestle the pork meat and sausages into the beans, leaving the top half of the meat exposed and return to the oven (uncovered) to cook for 45 minutes. Meanwhile, put the panko crumbs in a bowl and stir in the butter. Remove the pot from the oven and sprinkle the panko over the top. Return to the oven for another 20 minutes or until the crumbs are a rich golden brown.
* Serves 6 – 8 *
Garbanzo Bean Recipe
For those who have a real love for summer-ripe Early Girl tomatoes, they are the perfect salad tomato: meaty, sweet, and juicy, but not so juicy that they create a soggy salad. With some feta cheese added – preferably French sheep’s milk feta, which has a rich creaminess typically not found in other feta cheeses – and combined with the other added ingredients, you wind up with an incredible Garbanzo, Tomato, and Feta Salad. You can even include some chopped cucumber add some freshness and a nice extra crunch.
4 medium or 2 large, ripe tomatoes, roughly chopped, or 1 pint cherry or grape tomatoes, halved
3 tablespoons olive oil, plus more for drizzling
Pineapple Vinegar or white wine vinegar, to taste
Flaky salt and freshly ground pepper
2 cups cooked Rancho Gordo Garbanzo beans, drained
2 ounces feta cheese, crumbled (about 1/2 cup)
1/4 of an onion, finely chopped
1/4 cup minced fresh cilantro, flat-leaf parsley, or mint
In a serving bowl, combine the tomatoes, olive oil, vinegar, and salt and pepper. Let sit for at least 20 minutes.
Add the Garbanzo beans, feta, onion, and cilantro to the tomatoes and mix gently.
Season with additional salt and pepper, drizzle with additional olive oil, and serve.
* Serves 2 – 4 *
Flageolet Bean Recipe
This Flageolet Bean Salad with Roasted Peppers and Capers taste great cold or at room temperature. Enjoy, you deserve it!!
1 clove garlic, minced
1 teaspoon salt
1 teaspoon Dijon mustard
1 teaspoon Oregano Indio
2 tablespoons Pineapple Vinegar
1/3 cup extra virgin olive oil
1 cup cooked Rancho Gordo Flageolet beans, drained (reserve the broth for another dish)
1 cup chopped roasted red peppers, jarred or homemade
1 tablespoon capers, drained
Salt and freshly ground pepper
In a salad bowl, make a paste with the salt and garlic.
Add the mustard, oregano, and vinegar. Mix well.
Slowly whisk in the olive oil.
Add the beans, peppers, and capers to the bowl and toss gently.
Season with extra salt and also pepper to taste.
* Serves 1 – 2 *
Cassoulet Bean Recipe
A refreshing spin on a cauliflower salad that is both tasty and filling!!
1 large head of cauliflower, broken into florets and leaves reserved
4 tablespoons extra virgin olive oil (divided use)
5 garlic cloves, sliced
5 tablespoons drained capers
1 teaspoon cumin seeds
1 teaspoon sweet pimentón (sweet smoked paprika)
3 1/2 tablespoons Jerez sherry vinegar
1 1/2 cups cooked Rancho Gordo Cassoulet beans
Chopped fresh flat-leaf parsley
Preheat the oven to 450F.
In a large bowl, toss the cauliflower pieces with 2 tablespoons of the olive oil, a pinch of salt and some cracked pepper. Toss well.
Transfer the cauliflower to a large baking sheet and roast in the oven for 10 minutes.
Shake the pan to loosen and move the cauliflower and cook for another 6 to 8 minutes; set aside.
Pour the remaining 2 tablespoons oil into a cold frying pan, add the reserved cauliflower leaves, sliced garlic, capers and cumin seeds and then turn the heat to high. When the garlic turns golden, add the pimentón and then the sherry vinegar.
Cook for 30 seconds to reduce the liquid a bit. Reduce the heat to medium and add the beans; cook for about 4 minutes, until the beans are warmed through.
Add the roasted cauliflower. Make sure the ingredients are well mixed, then sprinkle with parsley and serve.
* Serves 4 to 6 *