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Rancho Gordo [type] beans

Rancho Gordo [type] beans
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  • Post #61 - January 15th, 2020, 12:07 am
    Post #61 - January 15th, 2020, 12:07 am Post #61 - January 15th, 2020, 12:07 am
    gastro gnome wrote:I think it's been mentioned here before but there is an active Bean Club Facebook Group. Someone has shared a time guideline for Instapot/Pressure Cooker times.

    I often soak and pour off excess soaking water and then use it for cooking in my pressure cooker. I find if I cook with fresh water as is often directed, the resulting pot liquor needs salt. So I cut out the middleman. I typically save this and, as Darren suggests, use it as stock (often in finishing the beans, but also for other uses). I add carrots, celery, onions, garlic, and bay to the cooking beans so it actually is a vegetable stock.

    Thanks, for posting the guide. I've found it useful, though not always 100% accurate.

    I always cook dried beans in their soaking liquid (whether on the stove or in the IP) but I cannot remember where I learned that doing so is a good idea. I rarely have enough space in my fridge to store any surplus soaking liquid (for other uses), though. Can it be stored dry or does it need refrigeration?

    =R=
    Same planet, different world
  • Post #62 - January 15th, 2020, 1:44 pm
    Post #62 - January 15th, 2020, 1:44 pm Post #62 - January 15th, 2020, 1:44 pm
    Gastro gnome, I appreciate the chart. I have never soaked the beans prior to cooking in the Instant Pot. I cooked for about 30 min and I see from your chart that I can try dropping ten minutes off that time. I didn't think to join the Rancho Gordo FB group either. Thanks all!
  • Post #63 - January 15th, 2020, 2:07 pm
    Post #63 - January 15th, 2020, 2:07 pm Post #63 - January 15th, 2020, 2:07 pm
    Yes, I do not think the chart always works 100% of the time for me, but it's a good starting place.

    I soak the beans because I've found more consistent results in getting them to stay intact after cooking.
  • Post #64 - January 15th, 2020, 2:16 pm
    Post #64 - January 15th, 2020, 2:16 pm Post #64 - January 15th, 2020, 2:16 pm
    gastro gnome wrote:I soak the beans because I've found more consistent results in getting them to stay intact after cooking.

    I soak if I have time because I mainly cook on the stove top these days and soaking produces more predictable results. But I agree with you that soaking also results in more textural variations and less mushiness within the beans themselves (i.e. skins stay intact, etc.)

    That said, more than a few bean producers have advised that I should never soak or ever need to soak.

    =R=
    Same planet, different world
  • Post #65 - March 16th, 2020, 4:27 pm
    Post #65 - March 16th, 2020, 4:27 pm Post #65 - March 16th, 2020, 4:27 pm
    As a RG bean club member, we just received an email from the owner, Steve Sando. The COVID-19 fears has caused their business to swamped and taxing on their employees and their supplies. They have been working weekends and added a second shift to keep up. He moved the next shipment to May and asked to please refrain from new orders if you have enough beans to hold you until then.

    "We normally get about 150 to 200 orders a day. The number keeps rising and this last week it seems we've hit a crescendo and we haven't had a day with less than a thousand new orders."

    Crazy times...
  • Post #66 - May 6th, 2020, 10:31 am
    Post #66 - May 6th, 2020, 10:31 am Post #66 - May 6th, 2020, 10:31 am
    Here's a take on beans from Serious Eats I have not seen, Mapo Beans. ---> Link

    Serious Eats has countless bean recipes available. ---> Link
    Hold my beer . . .

    Low & Slow
  • Post #67 - November 22nd, 2020, 3:09 pm
    Post #67 - November 22nd, 2020, 3:09 pm Post #67 - November 22nd, 2020, 3:09 pm
    CBS Sunday Morning did an all-food show today with a little feature on Rancho Gordo:

    https://www.cbsnews.com/video/heirloom- ... r-mailbox/
  • Post #68 - September 5th, 2021, 2:18 pm
    Post #68 - September 5th, 2021, 2:18 pm Post #68 - September 5th, 2021, 2:18 pm
    We're heading over to our friends' house tonight and they asked us to bring a pot of beans . . .

    Image
    Ranch Gordo Rio Zape Beans
    Just like the bag says, they're pinto-like. I also think they're a touch sharper in flavor.

    Image
    Pre-Soak Sort Out
    They don't really need soaking but when I have plenty of time, I prefer to do it. I ended up soaking them overnight. In any event, first comes a quick sort out. I think these beans are quite beautiful.

    Image
    Mise En Place & Konosuke YW White #2 Gyuto, 210mm
    Smoked/cured pork hock, minced garlic, diced carrot, minced celery ribs & leaves, jalapenos/serranos/bay leaf, red onion, salt, black pepper, evoo and soaked rio zape beans.

    I almost always go vegan and minimalist when I cook beans but decided that since it was a special occasion, I'd get a little more elaborate. So, this time, I added the celery, carrot and pork hock, none of which I usually include. The peppers just get slitted and added whole to the simmer, which adds a quiet note of background heat and a subtle layer of flavor. Fwiw, I cook the beans in the soaking water. If I can get a decent shot of the finished pot, I'll circle back and post it.

    =R=
    Same planet, different world
  • Post #69 - September 5th, 2021, 2:47 pm
    Post #69 - September 5th, 2021, 2:47 pm Post #69 - September 5th, 2021, 2:47 pm
    Definitely Following.

    How'd they taste Ronnie? I did some of these and wasn't satisfied with the result--just not rich and bean-y enough.

    : (

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #70 - September 5th, 2021, 3:03 pm
    Post #70 - September 5th, 2021, 3:03 pm Post #70 - September 5th, 2021, 3:03 pm
    Geo wrote:Definitely Following.

    How'd they taste Ronnie? I did some of these and wasn't satisfied with the result--just not rich and bean-y enough.

    : (

    Geo

    Honestly, one of the best pots I've ever made. Sorry to hear you didn't have success. What beans did you make? I've never made a pot of RG beans that was disappointing, and I've made dozens and dozens, almost always vegan.

    In any case, here's the final result . . .

    Image
    Pot O' Rio Zape Beans
    Rich, unctuous, smoky and just a bit spicy.

    =R=
    Same planet, different world

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