Sometimes you make beans and there’s a lot of broth leftover. I have fallen so in love with bean broth that I make sure there’s plenty when I make beans. Some beans are better than others but most heirloom varieties produce a wonderful broth that’s worth eating on its own.
Here at Rancho Gordo, we make beans to sample and my favorite afternoon pick-me-up has gone from another cup of coffee to a delicious shot of bean caldo.
This batch, from Eye of the Goat beans, was used “as is” but I did add a teaspoon of tomato paste, just because the tube was out on the counter and it seemed to make sense. I added some previously cooked cactus paddles (you might substitute green beans, if you like) and a very few oven roasted tomatoes before I plopped an egg in for poaching. I don’t really know how you can improve something like this. My temptation was to dust it with Parmesan cheese but it really was perfect without it.
There was just a little left over and for the next meal I added some leftover chicken.
Yesterday I was doing some recipe testing and it included boiling mushrooms for 20 minutes. I made a quick soup from half mushroom water and half bean broth with a little grated ginger and a squeeze of lime. When you have a working kitchen, there’s no need for shortcuts.
Uhhmm yummy I have been buying your beans for years and LOVE them. Always delicious no matter what I do with them. Can never go back to any other bean. Mother Stallard my favorite but I’ll take any. I start eating them right out of the pot scooped into a little bowl dollop of sour cream. Best way is start on stove , bake in oven in Le crueset.
Eye of the Goat — my favorite bean!
Last night I made some Domingo Rojos in my Instant Pot (1 pound of beans, a clove of coarsely chopped garlic, a couple of tablespoons of chopped carrots and a bay leaf, no pre-soaking). At 40 minutes on standard pressure with natural release, they were absolutely perfect! Flavorful, tender beans, completely intact. I wondered what to do with the delicious broth. Now I know!
The best accompaniment to bean broth (with a few beans still floating around) is Havaho Fry Bread. The recipe is simple. The combo is great!
Correction: NAVAHO
Eye of the Goat are one of my favorites. I use a crockpot and throw in nothing but a ham shank and a bay leaf. They cook evenly and stay intact. The ham shank provides the salt and they only need a grinding of fresh black pepper to serve. Delicious bean broth! Delicious beans!
Loved all the beans so much I signed up gift subscriptions for both my adult children. We are all hooked!
When I saw this in my email today, I immediately went to your site to load up on Eye of the Goat beans (and a bunch of others while I was at it). They are my favorites and I was afraid they’d sell out when everyone read this and the New Yorker article!
a most perfect bean!
Hello !
Oh dear what to dooooooooo , my beans arrived today , my bean pot is ready BUT my beans are so beautiful I don’t want to cook them , they are art .
In appreciation , I wish you the best . ❤️🤙🏻❤️
You’ve got a serious problem!!!!
Don’t worry. We have lots of beans to replace the ones you cook.
Thanks!