I have very specific ideas about how beans should be cooked and served and nothing delights me more than being proved wrong. Or at least surprised.
This glorious plate is roasted sturgeon, Rancho Gordo beans, bacon, smoked garlic and sage, as enjoyed by one of my regular blog destinations, The Spamwise Chronicles. It’s a dish I wouldn’t have come up with in a million years and it looks beyond delicious.
Hearth is located at 403 East 12th Street in the East Village and it’s somewhat of an institution among my online friends. I’m tickled that my beans are on the summer menu.
Photo: The Spamwise Chronicles
Thanks Steve!
You can find another photo here: http://spamwise.wordpress.com/2007/05/21/hearth/
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Rancho’s beans are also featured in a dish at Insieme and elsewhere. They’re amazing.
I love Rancho Gordo beans. Heck, I love beans! But I have a little dilemma I was wondering if someone could help me with. Everytime I cook beans it seems to take a long time to cook, longer than normal, even after a long soaking, and the beans are never as tender as they should be. Someone has suggested it’s the hard water in my area. Do you recommend using some type of bottled water? Or, are there any other tricks I should now about to get tender, flavorful beans with a thick pot liquor? Thanks for such a great site and such a great product.
Hi Michelle. Have you seen these instructions?
http://www.ranchogordo.com/html/rg_cook_beans_primer.htm
I use a Brita but I don’t know of it really deals with hard water.