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Pot Beans with Garlic Recipe

Ingredients

How to make it

  • Rinse and drain the dried beans thoroughly.
  • Cover the beans with water in a medium saucepan and leave to soak for a couple hours or overnight.
  • Sliver the garlic and chop the onion finely.
  • Heat a tablespoon of olive oil in a heavy frying pan and lightly cook the onion, garlic, and red pepper flakes over medium heat until the onion is translucent.
  • Add the chipotle pepper, if using.
  • Add the cooked onions and garlic to the beans in the saucepan and bring to a hard boil over high heat.
  • Boil for five minutes, then turn the heat to very, very low.
  • Barely simmer for 2-3 hours, until the beans are tender, checking from time to time to see if they are drying out.
  • Season at the end of cooking with salt and pepper.
  • When the beans are tender eat with fresh grated Parmesan cheese on top. These have a sweet, smoky flavor that let them stand well on their own as a simple dinner dish.

Reviews & Comments 9

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    " It was excellent "
    pointsevenout ate it and said...
    Good beans. I was fearful of all the heat but afterward it could use some more.
    See also: Pot Beans With Garlic
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  • annieamie 16 years ago
    What a great recipe. Thank you so much for sharing it with all of us!
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  • tigermommy 16 years ago
    Yummy - just tried it and my family devoured it. THANKS!
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    " It was excellent "
    sidewinder ate it and said...
    Faith, this is a great recipe.

    It has few ingredients, great taste with out meat.
    I used black beans that I had on hand, but next time I will use
    Heirloom beans.

    When I cook beans I use a wide pot, it seems to me to cook Beans even. I try to never let my beans hard boil to keep them from cracking and breaking apart. I slowly bring beans to a simmer for 2 minutes with lid on, shut the heat off and let soak over night. Next morning slowly bring them to a simmer and cook for 45 minutes to an hour depending on the type beans you are using. The type of stove you are using will make a difference in the length time it takes your beans to cook.
    This works very well for me.

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  • chefmeow 16 years ago
    Me too Maggie. After hearing how good this brand is I had to go check it out. I ordered several products. Thanks for letting us know about this Faith.
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  • maggieb 17 years ago
    Faith, you just inspired me to finally try Rancho Gordo. I just ordered several varieties to give it a try. Thank you!
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  • spaceling 17 years ago
    I use both the canned chipotles and the dried powder frequently in cooking. I just mince the peppers and toss them in to whatever I'm cooking, along with a bit of the sauce from the can. The canned chipotles are often hotter than the powder, so you might want to take that into account.

    A good thing to know about the canned chipotles is that they freeze really well. I put individual peppers into small ziploc baggies with about a teaspoon of the sauce from the can, and freeze them. When I need chipotle, I just pull out a pepper and mince it while it's still frozen.

    Those beans look great - I'll have to give those a try!
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  • faith 17 years ago
    Yes! I just ordered a fall package of beans and spices from them. I am craving beans and chili.

    I just use the powdered chipotle pepper; I haven't branched out yet to the canned stuff. How do you recommend using the canned ones?
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  • xanthippe 17 years ago
    Aren't Rancho Gordo's products amazing??!? Down our way, Phipps Ranch does an excellent job with heirloom beans as well

    Which form of chipotle pepper are you using here, the powdered variety of canned in adobo sauce?
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    " It was excellent "
    kristopher ate it and said...
    This looks perfect. I seriously can't get enough beans.
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The Cook

faith Orlando, FL

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