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NancyH

Heirloom Beans by Rancho Gordo (Steve_Sando)

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This afternoon I cooked RG Moro beans for the first time. Surprisingly, especially for such a small size bean, they took considerably longer to cook than many other beans. I've used a variety of RG beans over the past few years as well as two types of beans from Purcell Mountain Farms, and I cook them all pretty much the same basic method, so I'm thinking it's the Moro that's responsible. Anyone else have experience with this bean?  I had to keep adding liquid and they just kept on drinking it up. Taste was very nice, bean liquor was super rich, but I had the feeling I could have cooked them 4 hours (and that's after a 6 hour presoak) before they would have been melting and creamy. Or maybe they just don't get that way? We were hungry, so after almost 3 hours we ate 'em. Typically I cook my beans 2 to 2 1/4 hours after soaking 5-6 hours. 

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How's your water? Minerals in tap water can prevent beans from cooking properly. Here in Phoenix, the water quality and hardness fluctuates a lot, so I use RO filtered water to cook beans. Haven't had an issue since I switched.

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5 hours ago, Lisa Shock said:

How's your water? Minerals in tap water can prevent beans from cooking properly. Here in Phoenix, the water quality and hardness fluctuates a lot, so I use RO filtered water to cook beans. Haven't had an issue since I switched.

We got a nasty surprise when we were on sabbatical in Belgium. We decided to cook lentils for dinner one night, and although we boiled them for hours, they stayed unpleasantly crunchy. The next time we were at the supermarket, we explored the bottled water, reading the labels to find one with low calcium and magnesium. Once we started using that to cook lentils and other beans, we had no more problems (other than those associated with hauling bottled water from the supermarket to our flat).

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As far as I know the mineral content of Oakland Eau de Tap has not changed; it's always been excellent quality and taste. I'm using the same water in the same pot in the same house. Since Moro isn't a bean I cooked before, I will have to wait until I make a familiar bean to test the water, so to speak.

 

Interestingly, RG characterizes the Moro as a marriage between a black turtle and a pinto. Turtle beans do tend to hold their shape and to take longer to cook; I haven't cooked black beans in a couple of years. These Moro beans certainly have a richer liquor than black beans. 

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