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Sunday, May 4, 2014

Brothy Beans in the Style of Mexico

10270765_10203400001218848_5592554691892972058_nI 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


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1 lb    Rancho Gordo Sangre de Toro 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
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