I have loved Rancho Gordo Beans since I first discovered them.
Don’t try to argue with me. I have have tried all kinds: bulk and bagged, organic and not, gourmet food store and dingy Mexican grocery – Rancho Gordo’s are the best. I love some varieties more than others, but love them all I do.
I used to pay shipping to get the. Probably as close to happily paying for shipping as I will ever get. Premier Gourmet started carrying them about the same time I started working there. That makes me VERY happy. So when it was suggested that my weekly demo for this week celebrate Cinco de Mayo by showing off Rancho Gordo products, I jumped at the chance.
What we call Mexican Brothy Beans are a staple in this house. We enjoy them as is, turned into soup or mashed into refritos.
Just a couple of notes. I usually add a teaspoon of Epazote to my seasoning blend. I have been reliably informed by our Fine Foods Manager (and my friend), Jerry, that it has become impossible to find. So I left it out.
The second note: I don’t soak or simmer the beans. Everything goes into the Pressure Cooker. Bring it up to pressure and 45 minutes later it’s done.
Mexican Style Brothy Beans
1 dried Ancho Chile
1/2 yellow or white onion, diced medium
3 cloves of garlic, smashed and coarsely chopped
1 Tbs Uncle Scotty’s Mexican spice blend (recipe attached)
1 Tbs cilantro, coarsely chopped
6 cups stock or water
Salt to taste
1 Carefully pick through the beans discarding any pebbles or other material. Cover beans with cold water and let soak at least eight hours.
2 Toast the chile over medium heat on both sides until fragrant and pliable. Let cool, then stem, seed and tear into shreds.
3 Drain beans and place in a heavy pot large enough to contain all ingredients. Add all ingredients except salt. Stir to combine. Bring to a boil, then simmer covered until the beans are tender – 1 1/2 to 2 hours. Adjust seasoning with salt and seasoning as needed.
4 Serve in small bowls as a side dish to your Mexican meal.
Uncle Scotty's Mexican Spice Blend
3 Tbs Rancho Gordo New Mexican Red Chile Powder
1 tsp Vann's Chipotle Chilli Powder
1 tsp Ground Black Pepper
1½ tsp Vann's Mexican Oregano Crumbled
1 tsp Vann's Garlic Powder
1 tsp Vann's Onion Powder
2 tsp Rancho Gordo Piloncillo (Substitute Dark Brown Sugar)
1/2 tsp Granulated Sugar
2 tsp Vann's Cumin Toasted and Ground
2 tsp Vann's Coriander Toasted and Ground
1 tsp Cocoa Powder
1 tsp Vann's Ground Cinnamon