Make all the musical fruit jokes you want, but I think a pot of slow cooked beans is a sexy, soulful thang. The insides are all creamy and the pot broth liquor is savory and velvety, rich.
Because a good thing can’t be rushed, cook them slow and low. This makes for a satisfying and effortless meal.
I made these over the weekend and had them with poached eggs for breakfast, in a corn tortilla, and topped with pico de gallo and avocado for a meal on its own.
1 lb dried ayocote blanco beans
1 bay leaf
1 rosemary sprig
1 red onion, chopped
3 Hungarian hot peppers, chopped
2 cloves of garlic, minced
1 tsp dried oregano
sea salt and pepper
Chopped cilantro, parsley and basil
1. In a large bowl, cover washed beans by 3-4 inches of water. Soak overnight.
2. Place beans in the crock pot with the rest of the ingredients (except for the salt), cover with 1 inch of water, and cook for 6-8 hours on low. Fish out the bay leaf and rosemary.
3. Season with salt and pepper. Garnish with fresh herbs and a squeeze of lime.
p.s. This recipe/method would work with any type of bean. I was just lucky to snag this bag of Rancho Gordos in my Fare Trade box during my Guest Editor interview. You can read my interview here if you want to learn about my favorite artisan treats!