I made brothy beans overnight in the crockpot and they were so good. Just 1 lb. dry pinto beans, garlic, chopped onions, Mexican oregano and water for 12 hours on low. Next day, salt them and add cumin and New México chili powder. I served mine on top of potatoes tonight with hot sauce and chili flakes. It’s also good with a dollop of tomatillo salsa and a handful of tortilla chips.
Are these Rancho Gordo? I just received two bags (white and pink) and I can't wait to make some good stuff!
ReplyDeleteNo they’re regular supermarket beans. I adore Rancho Gordo and I’m planning to make some next week!
ReplyDeleteare you in the bean club? I got some chickpeas from Rancho Gordo that I soaked and cooked but very chewy. Looking for some guidance on my other beans from them to make.. do you usually soak and cook? That broth looks lovely!
ReplyDeleteKat,
DeleteI haven’t done the soak and cook. I usually cook them in the crockpot either overnight on low for 12 hours or during the morning on high for 4 hours or so. I soaking required. Just rinse, add to crockpot with chopped onion, garlic, herbs and water (1 part beans to 4 parts water). Add salt after cooking until tender.
Kat, That should have said No soaking required.
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