Master Recipe For Pot Of Beans

                            

                                                 

                                Pot Of Beans .... Master Recipe
Beans are a great source of protein with a wide variety available.  My favorite source is Rancho Gordo from Napa CA.  Freshness of a dried bean is key as it preserves flavor and reduces cooking time.  Check out Rancho Gordo.com for a peek at the many varieties available and recipes.

Ingredients:
1 tablespoon EVOO
1/2 white onion chopped plus more for garnish
2 garlic cloves, smashed
1 pound uncooked beans, picked over
1 teaspoon dried Mexican Oregano Indio
Salt
4 limes, halved for serving
Fresh cilantro, minced for serving
Fresh Serrano chiles, minced, for serving

Directions:

In a stockpot over a medium heat, warm the olive oil.  Add the onion and garlic and sauté until soft and fragrant, about 5 to 7 minutes.  Add the beans, oregano, and enough water to cover by about 2 inches.

Increase the heat to high and boil for 10 to 15 minutes.  Decreas the heat so that the beans are barely simmering and cook, partially coveredd, until the beans are soft, from 1 to 3 hours.  Add more water

as needed keep the beans fully covered.

Just before the beans are done, season them with salt.  For 1 pound of beans I suggest 1 tablespoon salt.

Ladle the beans and some broth in a bowl.  Serve with limes, diced onion, cilantro, and minced chile.  Serves 6 to 8 .

Recipe of Steve Santos of Rancho Gordo Heirloom Beans.