These Rio Zape Beans resemble pinto beans, but are larger and profoundly satisfying. A great element to have on hand for quick tacos or served with a green salad to add flavor and sustenance.
– 1 or 2 cups dried Rio Zape Rancho Gordo Heirloom Beans, washed and soaked for six hours in 1-2 quarts water (if 6 hours pass, drain the beans, reserving the soaking liquid and keep both on hand covered for up to 2 hours until you’re ready to start cooking.)
– 1 large onion, cut in half
– 1 or 2 celery stems, cut thirds
– 1 or 2 carrots, cut in half or thirds
– 2 garlic gloves, lightly peeled
– 1 bay leaf
– 1 bouquet garni of a few large parsley stems with leaves (tied with string in cheesecloth, net, sachet or coarsely chopped and stuffed into a large tea strainer)
– 1 teaspoon kosher salt or to taste
– 1/2 teaspoon pepper
1. Place beans and soaking water into large saucepan. Add water if needed – the water level should be at least 1 inch above the top of the beans.
2. Add the onion, celery, carrot, garlic, bay leaf and parsley bouquet and bring to boil.
3. Reduce heat, cover and simmer one hour.
4. Remove the parsley sachet and celery, then add salt to taste and simmer for another 30 minutes to an hour, until the beans are completely tender.
5. Drain through a strainer set over a bowl, reserving the liquid. Remove the remaining vegetables and bay leaf and discard.
6. Adjust salt to taste, add pepper.
7. Serve warm in tacos embellished to your taste or along with a mixed green salad with freshly chopped parsley /or cilantro & feta /or cojita cheese.
Notes: Beans will last for 3-4 days in the refrigerator. Store so they are just covered with some of the reserved liquid, which should be used to reheat them as needed. Save any additional reserved liquid in a canning jar – label/date and freeze for future use. Makes a fantastic “vegetable stock” for asian noodles or soup. Cooked beans can also be frozen in liquid for future use.