Rancho Gordo Basic Beans Recipe
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- čas přidán 26. 08. 2024
- In this video I demonstrate how to make a pot of Rancho Gordo beans on the stovetop.
1 pound pinto beans (or any Rancho Gordo beans)
water to cover the beans by 2 inches
1 cup diced onions
1 celery rib, diced
1 carrot, diced
2 cloves garlic, minced
1/2-1 teaspoon salt
Wash and sort the beans. Place them in a bowl, covered with water, to soak for up to 6 hours.
Drain the soaking water and place the beans in a 3 or 4 quart pot covered by water, 2 inches over the top of the beans. Turn the heat on high and allow the beans to come to a boil. In the meantime, heat a large skillet over medium high heat and saute the onions, celery and carrot, along with the garlic, until everything is slightly browned and softened, 5-6 minutes total time. Place the sauteed vegetables in the pot with the beans. When the beans come to a boil, allow them to boil for 15 minutes, then reduce to a simmer and continue cooking the beans until they are ready. This can take anywhere from 2 to 4 hours or more, depending on the beans, how long they were soaked, etc. When the beans are almost ready, add salt, if desired. Continue cooking with the lid off for 20-30 minutes or until the beans are done. If the water gets low, add hot water from a tea kettle. Keep the water level at about an inch above the beans so they don't dry out.
Oh Thank you Chef Julia for taking the time out of your busy schedule to reply back to me. I’ve made dry beans before, but gave because I found no flavor to them at all. Last we I had
reconstructive foot surgery, so I’m not able to get up and walk for 10 weeks, but once I can I’m making these beans ! I already told my husband all about you and your dishes ! I’m so excited and I have something to look forward to. Thanks so much again ❤
This is a really informative video for stove top bean cooking. I usually use my IP just because I like the set it and forget method. I’m to easily distracted. I find that sautéing the beans on the sauté low or medium settings for approximately 20 minutes when they have finished pressure cooking and the pressure has been released really improves the flavor and bean consistency.
I love Rancho Gordo beans 🫘
Thanks so much. I will definitely try this. I've always been intimidated by cooking beans.
Can’t wait for the video for the 15 bean soup!
Thanks so much!
I checked into Rancho Gordo beans and there is a waiting list to join!!
Oh ! I can’t wait to try this cooking style with my pinto beans ! I ❤❤❤ beans ! Thank you for sharing this video with us ! BTW - I know that you probably mentioned this question in this video, but I am also vintage 😂 Can we use the method ( recipe ) for any type of bean ? Thanks so much.
Yes you can use this method with any beans.
I use my instant pot. 20-ish minutes. I use Kombu to umami up the flavor.
Great video. Can you cook some beans in an Instant Pot plz?
Very helpful! The folks from Rancho Gordo guided me here because I have lots of questions! I'm new to beans. I just made the cranberry beans with garlic and onion (in water). I used a small amount of beans (for two meals) and they were done in an hour or so (I had let them sit in water for three hours prior to cooking). I did the opposite of you. Must try your way. I thought the vegetables would get really soggy after a few hours in the pot with the beans. Do they? Do you save the cooked bean broth or toss? I made the vegetables separately in a pan - with garlic and olive oil - carrots, celery, onion, zucchini - and later added chicken broth and then added the cooked beans, drained. Near the very end, I added swiss chard. I kept adding boiling water (and a little olive oil) to thin it out because the beans made the broth thicker than I wanted. How do you thin out the broth? When you save your beans, do you save them with all the vegetables? Aren't they soggy after many hours on the stove? Thanks so much for the walk-thru. Hoping you can send some wisdom.
Just try my method. The point of using the onions, carrots, celery and garlic is to flavor the beans and those vegetables will cook down until they almost disappear. As the beans are cooking you'll need to add hot water to keep the broth from getting too thick, but just enough to keep the broth slightly above the level of the beans. Once the beans are cooked, the bean broth is rich and delicious from cooking with all the vegetables. Then, you take the cooked beans and eat them with the bean broth OR us the cooked beans in another recipe. At that time you can saute vegetables and add the cooked beans (drained from the bean broth), and other ingredients like tomatoes, greens, vegetable broth etc. Hope this helps. Who referred you to me?
@@ChefJuliadunawaythank you so much for replying!! Will give it a try. Looking forward to it. Karla from Rancho Gordo (who deserves a gold medal for walking me through the cooking process) sent me to your video because I didn’t quite understand the instructions on their website and she hoped the video would help (in all fairness to them, I really need a visual, step-by-step book like Cooking with Beans for Dummies. I hope someone writes it). But you did it as they instructed and made it look effortless. I doubted the process. Wish you had shown us the end result after the beans were cooked down. Curious: could you save the cooked, dense broth and water it down to act like a veggie broth for another dish? This weekend I am tackling Rancho Gordo Corona beans. Wish me luck. Again, many thanks. P.S. right now I am smitten with cooked beans swizzled with olive oil (you’re talking to an olive oil lover) and topped with fresh grated Parmesan on a hunk of crusty sourdough rubbed with garlic...my go to breakfast...as I write, I am eating a plate of warn beans with an egg on top sprinkled with coarse sea salt and crushed red pepper flakes. The bread can’t wait to soak up the remains. Me neither....
Great video. How much liquid is left in the pot when the beans are really done enough? Would you say an inch or so? And do you rinse the beans first and then save the broth?
Not much. Just covering the top of the beans and it should be kind of thick
@@ChefJuliadunaway thank you! I can almost smell them❣️
This is the recipe straight out of Rancho Gordo's information packet provided with an order of beans. Acknowledge! Chef of what?
Do you ever sprout your beans. I’d love to see videos of sprouting. Also what brand of spices do u use? Thanks Julia
I haven't sprouted my beans. I use mostly Morton and Bassett spices, Penzey's and some regular grocery store brands too.
I haven't sprouted beans. I'll have to try it. I use Rancho Gordo beans as often as possible.
I wish you'd shown us the finished product.
This is a wonderful and informative video, and I refer to it often. However, you may want to reconsider removing olive oil from your diet. Olive oil is a healthy fat that contains anti-inflammatory compounds. Drinking it regularly may benefit your heart, bone, and digestive health and help stabilize your blood sugar levels. Fat does not make you fat. Sugar is the culprit.
Thank you for watching my video. I have heard many opinions on oil and for now have decided to keep it out of my diet.
"Fat does not make you fat. Sugar is the culprit." No, eating more calories than you expend is the culprit.
do you add any other seasonings? like cummin, bay leaf, etc
Sometimes, but typically I will use these beans to make other recipes which will have various seasonings, so this was just a very basic plain bean recipes.
Please show us how the finished beans look. Which are your favorite varieties of Rancho Gordo beans? We love the Eye of the Goat, Rio Zape, Good Mother Stallard and almost all of the others that we have tried!!
I will do another video soon. I am learning and now I can shoot various clips and put them together. If you go to my Facebook page Chef Julia I have lots of finished bean photos there. Thanks for watching!
Thank you for the “no oil” - it is so unnecessary!
Rancho Gordo beans are the oldest beans I've used. Trash.