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Author Topic: Rancho Gordo Bean Club/Recipes for Beans  (Read 1636 times)

fzxdoc

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Rancho Gordo Bean Club/Recipes for Beans
« on: May 23, 2018, 12:22:19 PM »

I just recently became a member of the Rancho Gordo Bean Club and got my first shipment of beans last week.

I know that Margy H and Shams are/were members and have re-read some of Margy's posts on how wonderful the beans from Rancho Gordo are. Fortunately, one does not have to be a member to buy some of their heirloom beans and other goodies.

So now, following in MargyH's footsteps, I've decided to make a pot of beans a week, using up my Rancho Gordo delivery and probably ordering more.

Margy uses her Instant Pot to make beans, and I'll probably follow suit, but it's really no big deal to make them old school on the cooktop.

So I'm looking for delicious bean recipes--not necessarily baked beans with sugar and bacon, but healthier options instead. I'll still make those molasses-soaked baked beans, don't get me wrong, but I am looking for yummy options as well.

Thanks in advance,
Kathryn

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vtmartha

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #1 on: May 23, 2018, 01:01:38 PM »

Haha.  I signed up a few months ago, having bought individual bags of beans from them in the past.  For several weeks now, Iíve been shuffling a box with 6 pounds of beans in it from countertop to countertop as I cook.  I love beans but Iím not quite sure what to do with these, confronted with so many at once.  My plan was to cook them all and freeze them so I could easily access cupfuls of cooked beans as I need them.  I have yet to start on that.  Iíll be interested in what others do with beans.  DH always has a summertime artistic endeavor in the garden where climbing beans make their way over a wire mesh edifice he has erected.  A side product of that is all the beans he harvests, but I wanted to try something different.  I offered him some of my beans but I need to ascertain that they are climbers first.
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fzxdoc

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #2 on: May 23, 2018, 01:18:27 PM »

Martha, I made the Cassoulet beans last week following the Rancho Gordo basic bean-cooking method. Delicious! I served them hot as a side dish for one meal, had 2 lunches from them, and put 2 cups of the cooked beans in the freezer for future use. Since I like spicy food, I sprinkled some Pirate's Bite spice blend on my serving.

Today I'm making the Flageolet beans according to Margy H's recipe:

yesterday I cooked some lovely pale green flageolets
Without soaking, for 22 minutes in the IP, and they were perfect. I added half an onion, chopped, an inordinate amount of garlic, a couple of bay leaves, and 4 cups of chicken broth. Fabulous!


I haven't fired up my Instant Pot for a while, so today's the day. :)

Kathryn
« Last Edit: May 23, 2018, 01:20:27 PM by fzxdoc »
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margyh

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #3 on: May 23, 2018, 05:19:51 PM »

Wow, Kathryn, my name's splashed all over this topic! I just happen to have a bunch of bean recipes that have earned 5 Stars on
my Paprika Recipe Management app and I'll try to attach them. BTW, if any of you use the Paprika app, I can send you a link to my recipes very easily.

I also cook a pound of beans in the IP every week with garlic, onions, sage or thyme and a little olive oil; I usually add extra water because I like the "pot liquor" so much. They freeze beautifully and I put them in 1 or 2 cup containers and enjoy them for lunch.

PS, Sometimes I add a Parmesan Rind...heavenly!
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vtmartha

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #4 on: May 23, 2018, 07:11:03 PM »

Margy, I use Paprika.  Is the link something you can post here?  Iíve only emailed recipes to my kids, who donít use Paprika.  Very exciting!
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margyh

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #5 on: May 23, 2018, 07:21:17 PM »

No, Martha...AFAIK, it has to be sent via email to another app user.
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DragonLady

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #6 on: May 23, 2018, 07:49:23 PM »

mmmmmmmmmmmmm

White bean chili!  We just made a big pot last night!

Use two or three varieties of white beans, onions, some cooked chicken, a bit of chili powder.... Our version is usually improvised on-the-spot according to what we have on hand, but I'm sure you can find good recipes all over the 'net.
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fzxdoc

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #7 on: May 23, 2018, 08:18:40 PM »

Margy, thanks for the additional recipe. I'm going to try it.

I just purchased the Paprika 3 iOS app, so you can send the recipes if you wish. Just let me know what info you need to do that.

Thanks so much!

P.S. I just finished making the pound of Flageolet beans in the IP. For me, 22 minutes wasn't enough, so I set them to cook for another 10 min. Gosh they smell wonderful.

Kathryn

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vtmartha

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #8 on: May 23, 2018, 09:05:28 PM »

Margy, can I message you my email address?  Thereís no rush but, if youíre willing to share, I would be most appreciative.

DL, white bean chili sounds scrumptious.  Thank you!
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margyh

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #9 on: May 23, 2018, 09:09:56 PM »

Yes, of course, vtmartha! LMK if there's anything else besides bean recipes you're interested in. ;)
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fzxdoc

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #10 on: May 24, 2018, 12:21:44 PM »

Margy, I've messaged you my email. Thanks!

DL, your on-the-fly-with-whatever's-available white chicken chili sounds like fun to concoct. I like the idea that you use 3 different types of white beans in it.


Kathryn
« Last Edit: May 24, 2018, 12:23:29 PM by fzxdoc »
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DragonLady

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #11 on: May 24, 2018, 02:07:04 PM »

lol

"On the fly" is how I learned to cook. :)
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fzxdoc

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #12 on: June 08, 2018, 08:09:41 PM »

I used the Raquel Beans that came with my Rancho Gordo Bean Club delivery to make a modified version of Bourbon Pork Pinto Beans found in The Great Big Pressure Cooker Cookbook . Raquel Beans are described here. To me they look sort of pinto-ish, just larger.

Anyway, it turned out pretty good. I liked the recipe, especially with my modifications (bacon instead of ham, for instance). It had some interesting ingredients that I had not used before with beans.

Instant Pot Bourbon Pork Pinto Beans (original recipe modified)

2 cups dried pinto beans (Raquel beans if available)
1 medium naval orange
12 oz sliced bacon cut into 1/2 inch lengths
1 medium red onion, chopped
1/2 sweet red pepper medium, chopped
1 Tbl minced garlic
1 tsp dried rosemary
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/4 cup bourbon
1/2 cup packed dark brown sugar
6 Tbl canned tomato paste
2 cups homemade chicken broth
1 cup water from the soaked beans

Directions

    1.  Soak the pinto beans as directed, usually 12-16 hours. Soak the (fresher) Raquel beans 6 hours.

    2.  Remove the zest from half the orange and chop finely.

    3.  Peel the orange and chop the orange sections, removing any seeds

    4.  Set the pressure cooker to Saute on High.

    5.  Brown the bacon; remove and drain on a paper towel

    6.  Add the onions and peppers to the bacon fat. Saute until the onions are translucent, about 3 minutes

    7.  Add the garlic and saute until just fragrant, about 30 seconds

    8.  Add rosemary, cinnamon, and cloves and stir to combine

    9.  Add the bourbon and let cook for 1 minute.

    10. Add the bacon, brown sugar, tomato paste, minced zest and chopped orange. Stir until everything is well coated.

    11. Add the drained beans, the broth and bean water.

    12. Place lid on cooker and set to High Pressure (9-11psi) for 18 minutes for pinto beans 35 minutes for Raquel beans.

    13. Use the quick release method. Test beans and add cooking time if necessary.

    14. Take 1 cup of the cooked beans and mash with a potato masher in a small bowl. Add back to pot.

    15. Heat for 2 minutes longer then serve.[/li][/list]


Optional:
Serve with hot sauce or chopped jalapenos for folks who like a little heat with their beans.
Salt and pepper as needed.

Kathryn
« Last Edit: June 08, 2018, 08:18:23 PM by fzxdoc »
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margyh

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #13 on: June 08, 2018, 08:47:41 PM »

Sounds good, Kathryn...I'll have to try it!
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fzxdoc

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #14 on: July 01, 2018, 08:26:16 PM »

I have cobbled together a recipe for a stewy Tuscan soup and will be giving it a try. I'll report back when I see how it turns out:

Kathrynís Marcella Bean Tuscan Stewy Soup
 
Based on these:
ē   Assuntaís Beans from Marcella Hazanís sonís website: https://giulianohazan.com/marcella-hazan-favorite-beans/
ē   https://www.epicurious.com/recipes/member/views/herbed-white-bean-and-sausage-stew-50114976#
ē   Rancho Gordoís How to Cook Beans directions on package.
ē   and this comment from the Rancho Gordo website in the Marcella Beans section:
Nonpareil!!
Dave on Mar 30, 2018
I've been ordering this bean for 3 or 4 years. I use it to make a Tuscan bean soup. After soaking, to the bean pot add a can of tomatoes, hot Italian sausage, diced onion, water, red wine, oregano and basil and thyme and black pepper and garlic, cook for 2 hours, add fresh spinach for 30 more minutes. Then, open a Tuscan wine, slice up some good bread, and you will be eating the best meal you've ever had.


Ingredients:
1 lb Marcella beans, (or other cannellini beans), rinsed and picked through
1 quart homemade chicken broth, as needed
2 Tbl EVOO
1 large onion chopped fine
2 stalks celery chopped fine
2 carrots chopped fine
2 cloves garlic, minced
1 Tbl tomato paste
Ĺ tsp ground cumin
1 can fire roasted diced tomatoes with their juice
ľ tsp ground thyme or Ĺ tsp dried thyme leaves
Ĺ tsp oregano
Ĺ tsp basil
4-6 links hot Italian sausage, home smoked, placed under broiler for a couple of minutes, sliced into bite-sized pieces. Optional: slice raw Italian sausage (mild or hot) into discs and brown in olive oil in the stockpot; remove and set aside before sauteeing veggies in the stockpot.
1 lb fresh spinach
2 tsp balsamic vinegar
Ĺ tsp coarsely ground black papper
Salt and freshly ground black pepper to taste
Shredded Parmesan optional for garnish

Good Italian bread, rubbed with garlic and brushed with EVOO and grilled.
Tuscan Wine

Directions:
1.   Rinse beans thoroughly picking through for stones and debris. Soak for 6 hours.
2.   Add olive oil to a large stockpot over medium heat. If not using pre-smoked sausage, see note about the sausage ingredient above.
3.   Add tomato paste and cumin to the pot, and cook, stirring until dark golden, about 2 minutes.
4.   Add the carrots, celery, and onion  and cook until softened, about 5 minutes
5.   Add the garlic and cook less than 1 minute until fragrant.
6.   Drain the beans, saving the soaking liquid, and add them to the pot.
7.   Measure the soaking liquid. Add enough chicken broth to make a total of 8 cups. The liquid should cover the beans by an inch.
8.   Add thyme, basil, oregano and fire-roasted diced tomatoes with juice
9.   Turn the heat to high and bring to a boil. Boil 10 minutes.
10.   Reduce the heat and simmer gently until the beans are tender, about 1 to 1 Ĺ hours. If the liquid is less than an inch or so above the beans, add hot chicken broth or water
11.   Chop the sausage into bite sized pieces (discs or half-discs)
12.   Add pepper, fresh spinach and sausage and cook for 5-10 minutes, until the spinach is wilted and the sausage is warmed through.
13.   Add pepper, and kosher salt to taste.
14.   Add the balsamic vinegar, in Ĺ teaspoon increments to taste.
15.   Garnish with shredded parmesan cheese if desired.
16.   Serve with wine and grilled bread.

Stay tuned for the tasting update. :)

Kathryn
« Last Edit: July 02, 2018, 02:31:52 AM by fzxdoc »
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margyh

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #15 on: July 02, 2018, 12:15:40 AM »

Wow, Kathryn...I can't wait to try this! Thanks!
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fzxdoc

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #16 on: July 02, 2018, 02:38:41 AM »

My pleasure, Margy. You sent me such wonderful recipes from your Paprika files, it feels good to reciprocate, even if it's only one recipe and some recipe links.  :)

I'm smoking the sausages tomorrow and will be making the soup at my daughter's house while visiting there later on in the week. I just wanted to figure out a recipe so I'd know what ingredients to pack for the trip. I'm sure I'm not the only Mom who takes bags full of groceries plus a cooler of food when visiting the offspring. :D

BTW my Rancho Gordo Bean Club order is on its way. I wonder what goodies it holds this time!

Kathryn
« Last Edit: July 02, 2018, 12:44:02 PM by fzxdoc »
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vtmartha

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #17 on: July 02, 2018, 11:32:35 AM »

That sounds wonderful, Kathryn.  I canít wait to hear your verdict.  No cooking going on here this week.  Highs in the upper 90ís and no AC.  DH is thrilled to be at work where he can Ďchill outí in the hyper cooled OR.
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fzxdoc

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #18 on: July 02, 2018, 12:45:53 PM »

It's not that hot here in the mountains at 3700 ft (mid to high 70s), but when I go "uptown" to Asheville, the sidewalks there are sizzlin'. :o

Kathryn
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bessiecrocker

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #19 on: July 03, 2018, 06:52:37 AM »

Worth noting for summer (and otherwise) cooking of beans...your crockpot is your best friend. Won't heat up your kitchen. You'll probably need to adjust the soaking time, amount of liquids, and total cooking time...read your instruction book for general guidlelines. Beans are great summer food. No reason not to make them.

What's EVOO?

mta: according to google: Extra virgin olive oil. duh. OK, I've got that! I was thinking it was some US brand-name hard-to-get hot sauce, or something,
« Last Edit: July 03, 2018, 07:01:04 AM by bessiecrocker »
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fzxdoc

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #20 on: July 03, 2018, 09:48:45 PM »

Bessiecrocker, glad you sleuthed out what EVOO stands for. Sorry for being a bit obtuse by using the abbreviation.

With respect to the crockpot, the only concern is that it does not get hot enough to kill off some of the toxins in dried beans, specifically kidney beans. Having measured them, my Crock Pots run about 193į on low and 201įF or so on high.

The safe thing to do, apparently, is to boil the beans for 10 minutes before dumping into the crock pot.

https://www.dadcooksdinner.com/slow-cookers-and-red-kidney-bean-poisoning/

Follow the links, if interested. :)

Kathryn
« Last Edit: July 19, 2018, 12:05:05 PM by fzxdoc »
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bessiecrocker

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #21 on: July 04, 2018, 04:55:44 AM »


The safe thing to do...

Kathryn

you would make a great professional cook! besides the taste, you always pay attention to the health details, too.
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fzxdoc

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #22 on: July 04, 2018, 11:41:28 AM »

Bessiecrocker, you say the nicest things. Thank you for such a thoughtful compliment.

Kathryn
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margyh

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #23 on: July 12, 2018, 04:23:59 PM »

I made the "Kathryn's Marcella Bean Tuscan Stewy Soup" last night and it was a great hit! The only changes I made were the sausage, which was a kielbasa I had in my freezer, and I added a parmesan rind; I freeze the parmesan rinds when they are
"finished" and they add a wonderful flavor to many soups and stews.

Thanks for passing this along, Kathryn...it's a winner! :applause2:
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fzxdoc

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #24 on: July 17, 2018, 11:45:48 AM »

I made it too, Margy, for my DD and her little family while we visited. I thought it could use more Marcella beans--maybe another half pound. I'm glad you liked it! The parmesan rind is a great idea. I'm adding that tip to my recipe. Thank you!

Because of time constraints (it's difficult to plan/cook a meal while babysitting full time for a 20 month old), I ended up making the Marcella beans in the Instant Pot after the baby went down for the night. I had soaked them for about 7 hours; I then poured them with their soaking liquid into the IP, added more water so the beans were covered by 2 inches of water, set 15 minutes on High Pressure and let her rip. The IP was about half full. When the pressure cycle finished, I did an immediate release which was a bit of a spluttery mess, coating the surrounding countertop area with bean starch. (Should I have added a bit of oil to prevent splutter? Or would that have resulted in an starchy and oily splutter?)  Then I submerged the beans in cool water to stop the cooking and put them in the fridge.

The next day I assembled the soup which the whole family enjoyed--even the toddler.  The kids took portions of it to work for their lunches the next day, and my husband and I dined on the leftovers too. Everyone loved the flavors but said they wanted more beans in it--or maybe some ditalini pasta. I already have a good recipe for pasta fagioli, so I won't be adding pasta. I'd prefer more beans. :)

Kathryn

P.S. because Marcella beans are so thin-skinned, I drained them, adding their liquid along with the broth at the beginning of the cook and then gently added the beans at the end of the cook so that they were just heated through.
« Last Edit: July 17, 2018, 11:58:46 AM by fzxdoc »
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bessiecrocker

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #25 on: July 18, 2018, 08:04:42 AM »


. Everyone loved the flavors but said they wanted more beans in it--or maybe some ditalini pasta.

First thing I'd try adding is some rice, whole grain. Beans and rice equals whole protein.

or maybe try some risotto rice...that would be very Tuscan!
« Last Edit: July 18, 2018, 08:07:11 AM by bessiecrocker »
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fzxdoc

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #26 on: July 18, 2018, 10:45:55 AM »

Hmmm, good thought, bessiecrocker. Thank you. :)

Kathryn
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helenkosings

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #27 on: July 19, 2018, 06:15:35 AM »

I don't know if I'm gonna sign up for the bean club, but I do love to eat beans!  I'm gonna try some of these and I'll share one too.

One of my favorite bean recipes comes from the New American Diet cookbook - mine was published in 1989 I think - you can get these on Amazon for $0.25!

Below is a link to a very similar recipe.  I don't make it too often as I'm the only one in my household who likes it and I love it so I eat too much of it. If I had some self control I'd freeze it..... Especially good if one has lots of garden tomatoes (instead of canned) and leftover rice.

http://www.geniuskitchen.com/recipe/romano-rice-and-beans-163153
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fzxdoc

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Re: Rancho Gordo Bean Club/Recipes for Beans
« Reply #28 on: July 19, 2018, 12:02:21 PM »

Helen, you can order beans from Rancho Gordo without being in their bean club. There is always a waiting list to get into the club, because the shipments sometimes contain small-batch heirloom beans not available on the website.  But there are plenty of wonderful bean varieties available on their website for purchase. Their beans are fresh, certainly compared to the 2-year-old (average age) beans available in my local grocery stores.

Question about the recipe that you linked us to (or the actual one that you use)--does it have corn in it? I see the photo has corn but don't find it in the list of ingredients. Corn and black beans are a marriage made in bean heaven, IMO.  :D  Thanks for the link and the suggestion.

Kathryn
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2018 Dress a Month count:
 

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