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Beans, beans, they're good for your

Abra

By Abra
in Cooking

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barcelona

barcelona

Posted
Posted

Abra, thanks for asking - i baked them in a clay pot at around 275F (after slowly bringing to boil stovetop); just covered with water and about 1/2 cup good olive oil, leafy stack of sage, some crushed garlic and two-three dried calabrian red peppers. Just be careful, mine were cooked in about an hour - they were so fresh!

  • 1 month later...
Milagai

Milagai

Posted
Posted
another big fan of Rancho Gordo products - here are his marrow beans i cooked recently in a clay pot, fagioli al fiasco way:

marrow_beans_1.jpg

Barcelona: those beans look and sound delicious.

Can you explain the name please? In English,

"Fiasco" means something gone disastrously wrong......

What does it mean in Italian?

Very curious

Milagai

  • 2 months later...
Abra

Abra

Posted
  • Topic Starter
Posted

I want to tell you about a use for beans that I hadn't previously imagined. Having accidentally somewhat overcooked my RG marrow beans, I tasted them and found them to be a soft, neutral, slightly sweet base for just about anything. I put some under a bowl of Thai curry, and another bowlful under some meatloaf, and they were exemplary in both cases. In other words, soft smooth marrow beans sub in for either rice or mashed potatoes just about seamlessly, which was really good news to me.

Abra

Blogging our French adventures at French Letters

My first eG foodblog

My second eG foodblog

Chufi and I blog in France

rancho_gordo

rancho_gordo

Posted
Posted

I've been pureeing them with cooked leftover cauliflower and sauteed onions and anchovy for a spread on crostini. I'm sure this would be even better with famous eG oven roasted cauliflower!

Visit beautiful Rancho Gordo!

Twitter @RanchoGordo

"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray

  • 2 weeks later...
chappie

chappie

Posted
Posted
I've been pureeing them with cooked leftover cauliflower and sauteed onions and anchovy for a spread on crostini. I'm sure this would be even better with famous eG oven roasted cauliflower!

Señor Gordo:

I have been on a bean kick lately, mostly what I can buy bulk, organic at my local natural foods store. Your posts have inspired me to cook them low overnight in the crockpot, plain except for maybe a few cloves of smashed garlic, a dried chile pepper and a few bay leaves. Occasionally I'll use homemade chicken stock as part of the liquid. I have learned beans make a great breakfast...

Also, and this a habit I picked up with grains in the Nourishing Traditions book, I have been soaking my beans with either keffir milk or fresh, cultured whey added to the water. Don't know if it helps unlock nutrients the way it does with, say, steel-cut oats.

This week I've had romans and adzukis. But your site offers some real beauties I'd love to try. Can you suggest a combination to order? I probably will go with four or five to get the most of your flat-rate shipping.

Too bad you don't sell a cookbook. Also, some of your beans are so pretty uncooked I think you could peddle bean necklaces.

Now if only I could convince my wife to like beans ... (in the meantime I have no problem enjoying them by myself).

rancho_gordo

rancho_gordo

Posted
Posted
I have been on a bean kick lately, mostly what I can buy bulk, organic at my local natural foods store. Your posts have inspired me to cook them low overnight in the crockpot, plain except for maybe a few cloves of smashed garlic, a dried chile pepper and a few bay leaves. Occasionally I'll use homemade chicken stock as part of the liquid. I have learned beans make a great breakfast..

Each crockpot is different so if that works for you, keep up the good work. I find if I put unsoaked beans on high in the morning, they're perfect by dinner, and sometimes as quick as 4 hours. Does the slow actually end up simmering? I think they really need to get to a certain heat or they can be toxic! If it's gently simmering when you wake up, you should be fine.

Also, and this a habit I picked up with grains in the Nourishing Traditions book, I have been soaking my beans with either keffir milk or fresh, cultured whey added to the water. Don't know if it helps unlock nutrients the way it does with, say, steel-cut oats.

Does it taste good?

This week I've had romans and adzukis. But your site offers some real beauties I'd love to try. Can you suggest a combination to order? I probably will go with four or five to get the most of your flat-rate shipping.

I know this sounds like a setup folks, but honest, it's not! There are several samplers here , depending on your interests.

Too bad you don't sell a cookbook. Also, some of your beans are so pretty uncooked I think you could peddle bean necklaces.

I think it's ok to announce now, but I'm in the process of writing Heirloom Beans: Rancho Gordo Cooking for Chronicle Books with a Fall 2008 release date! The manuscript is due Monday which is why I'm here on the food boards and even working in QuickBooks to avoid writing.

In the meantime there are recipes here: RG Cooking

and a blog here:RG Blog, also loaded with cooking ideas.

Now if only I could convince my wife to like beans ... (in the meantime I have no problem enjoying them by myself).

Well, I'm sure she's lovely but I know what I'd do....... :biggrin:

Visit beautiful Rancho Gordo!

Twitter @RanchoGordo

"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray

docsconz

docsconz

Posted
Posted

I made some RG Cannelini beans last night and served them with pasta along with spinach, pork tenderloin, porcinis and sundried tomatoes. i had leftover beans for lunch today - soooo good!

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

sun

sun

Posted
Posted

Beans have made me so happy today!

It started with the best falafel sandwich I have ever had (granted, I haven't had too many in my life) for an early lunch. The gently smooshed falafel in the pita half was crispy brown on the outside and fragrant and green inside. I loved the smooth hummus and the flecks of fresh parsley, too. And tomatoes, cucumber.

Then my Rancho Gordo beans came. This order was my treat for quitting smoking. I am so glad I let myself succumb to the temptation to order after reading the posts in this thread.

I cooked up a half pound of Good Mother Stallard. Er, ate half the pot already. I love the creamy texture of the canned beans I usually buy, but I think I had forgotten to eat beans for their Taste as well.

gallery_28210_4584_63270.jpg

Abra

Abra

Posted
  • Topic Starter
Posted

Welcome to eG, Sun, and to Bean World! I think there's no comparison between RG beans and the canned stuff, or even other dried beans. I've always loved beans, but RG has taken me to a whole new appreciation of them.

Hey, try the felafel recipe FoodMan put in Recipe Gullet, made with half favas. It's really excellent.

Abra

Blogging our French adventures at French Letters

My first eG foodblog

My second eG foodblog

Chufi and I blog in France

sun

sun

Posted
Posted
Welcome to eG, Sun, and to Bean World!  I think there's no comparison between RG beans and the canned stuff, or even other dried beans.  I've always loved beans, but RG has taken me to a whole new appreciation of them.

Hey, try the felafel recipe FoodMan put in Recipe Gullet, made with half favas.  It's really excellent.

Thank you for the welcome! I can't wait to try the other varieties I also got. I know I will continue to use a lot of canned beans in my cooking bc I cook for one and don't plan my menus well, but RG beans have really raised the bar now!

I will be honest and tell you I don't think I'll make be making Foodman's falafel anytime soon. But I will remember your rec of his recipe if I decide to make falafel at home.

  • 2 weeks later...
Young2Cook

Young2Cook

Posted
Posted

Thanks Abra, for starting this thread. As for your bean photos, just don't let the Supreme Court see them. We all know porn when we see it....

Actually, I came to the thread looking for some information on Tolosana Beans. Does anybody know anything about them? There are a couple of brief mentions on the web which say they're good with seafood - or blood sausage - but everyone seems to just be quoting everyone else and no one seems to be especially convincing.

rancho_gordo

rancho_gordo

Posted
Posted (edited)
Thanks Abra, for starting this thread.  As for your bean photos, just don't let the Supreme Court see them.  We all know porn when we see it.... 

Actually, I came to the thread looking for some information on Tolosana Beans. Does anybody know anything about them?  There are a couple of brief mentions on the web which say they're good with seafood - or blood sausage - but everyone seems to just be quoting everyone else and no one seems to be especially convincing.

Are these these the black beans from Spain?

I bought them in Europe and they were ok at best.

They're black but they really have more in common with kidney beans.

The closest thing I've tried would be Black Valentine but BV's I eat on their own. The tolosanas I wouldn't. I'd cook or serve with meat, etc.

Edited by rancho_gordo (log)

Visit beautiful Rancho Gordo!

Twitter @RanchoGordo

"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray

Norm357

Norm357

Posted
Posted

Pintos, slow cooked with some smoked pork, served over rice, is my favorite meal on the planet.

Chicks dig wheelguns.

Young2Cook

Young2Cook

Posted
Posted (edited)

Are these these the black beans from Spain?

I bought them in Europe and they were ok at best.

They're black but they really have more in common with kidney beans.

The closest thing I've tried would be Black Valentine but BV's I eat on their own. The tolosanas I wouldn't. I'd cook or serve with meat, etc.

Edited by Young2Cook (log)
  • 2 years later...
nakji

nakji

Posted
Posted

I have two favourite recipes I like to cook with beans. Great Northern white beans are great cooked with some wine and garlic, then finished off with sauteed leek and some creme fraiche. I like to use canned cannelini beans with another can of tomatoes, about a quarter cup of good olive oil, and some garlic. Lots of fresh ground pepper and some salt, then cooled and blended with a bit more olive oil and chopped italian parsley - it makes a great dip, or sandwich spread for vegetarians.

What are some other things that I can do with beans? I have about 250g of dried kidney-type spotted beans that I'm trying to decide what to do with. Any good soup recipes out there?

Erin Garnhum aka "nakji"

egarnhum@eGstaff.org

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