Recipe

Pot Beans With Garlic Recipe

Add Step-by-Step Photos	Faith / All my dishes 3 years, 1 month ago This is a basic recipe for pot beans, which, if you use fresh-dried, heirloom beans, can transcend boring mush to become one of the most delicious foods you can eat. Prep:10m Cook:180m Servings:2	Faith
	beans garlic

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Fans

kristopher

sidewinder

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Ingredients

2 cups heirloom dried beans, such as Rancho Gordo's Good Mother Stallard

12 cloves of garlic

1/2 onion

1 tablespoon olive oil

Red pepper flakes, to taste

1/2 teaspoon smoked chipotle pepper (optional)

Salt and pepper, to taste

Fresh grated Parmesan cheese, to taste

Directions

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.

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Comments

kristopher 3 years, 1 month ago said:
This looks perfect. I seriously can't get enough beans.

xanthippe 3 years ago said:
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?

faith 3 years ago said:
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?

spaceling 3 years ago said:
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!

maggieb 2 years, 9 months ago said:
Faith, you just inspired me to finally try Rancho Gordo. I just ordered several varieties to give it a try. Thank you!

chefmeow 2 years, 6 months ago said:
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.

sidewinder 2 years, 2 months ago 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.