So we sampled the Pebbles this weekend at the farmers market and they were a big hit. They are dense like a Pinquito and meaty like a Black Nightfall.
As usual, I just sauteed some onion, garlic, celery and carrot in olive oil until soft, then added the soaked beans and gently simmered until cooked after bringing them to a hard boil. I used 2 teaspoons of salt for a pound of beans, after they were soft.
I can’t get over how cool those are, and I can’t wait to try them. Good thing I’m due for a bean order.
I would love to see a photo of them when they’re cooked. So often the most beautiful beans look like a laundry load of mixed colors that went through on too-warm water, and strong soap = one color of clothing. Or beans.
God bless the speckles, though.
Took my friend Suvir to Ferry Plaza last week (inside) where we bought two pounds of Rio Zape. I gave a history lesson about the beans, to him and to her (the store clerk), and suggested she try some Yellow Indian Woman next time they’re in. Wondered how that went over with Suvir, who is of course from New Delhi.
Logan LOVES his Rio Zape.
No, I’m not your shill. Just reporting, like it or not.
Why is it when I cook beans exactly as stated I get some beans not cooked and kind of crunchy and others totally cooked fine. It ruins the pot as the texture is mixed. This happens a lot. Is it that the beans are old? I bought them in the grocery store. I followed your recipe to the exact and I am a foods major from Okla State so understand food chemistry and can’t figure this one.
Edith, I hate to say it but the grocery store isn’t the best place to buy beans. Fewer and fewer people cook actual food and those that do are often looking for shortcuts. I’ve heard that beans on the shelves can be 10 years old!
Of course, I recommend ranchogordo.com but you can also check out Mexican stores where they turn the beans more frequently but also Italian delis sometimes have beans.