From our Chalkboard – Rancho Gordo Bean Recipes

  • February 13th, 2012
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Another round of recipes featuring some of our favorite things off our shelves, this time they come from Rancho Gordo Beans. These are meant as a resource for ideas, not hard and fast lines to dinner.

Rancho Gordo drunken beans

2 cups beans, cooked
1/2 bottle beer
1 piece bacon
1/2 onion, chopped
2 cloves garlic, minced
3 whole serrano peppers, minced
1/2 pound mushrooms, sliced

Warm cooked beans. Add beer. These beans should be somewhat soupy. Add more beer if too thick; or turn up the flame, cook off excess liquid if too thin.
Cook single rasher of bacon in an ungreased frying pan. Remove bacon and excess fat, leaving about a tablespoon. Sauté onion, garlic and chilies. When soft, add mushrooms. Cook until soft. Chop bacon and add to mixture.
Add mushroom/bacon mix to the pot of beans. Mix thoroughly and cook for another 10 minutes. Test for seasoning. Serves 4-6.
Serve with a lime wedge.

White Bean Confetti Spread

use this for a bunch of different purposes; on mild flavored crackers or crostini, as a spread on grilled panini and sandwiches, even as an occasional ravioli filling.

2 cups white beans, cooked and drained
6 ounces goat cheese, crumbled
5 cloves roasted garlic*
1/3 c. Parmesan, freshly grated
1/4 c. chives, finely chopped
1/2 c. olives, pitted and finely chopped
1/4 c. extra-virgin olive oil
salt and pepper to taste (don’t skimp!)

With a fork or preferably a mortar and pestle, smash the beans, olive oil, and roasted garlic together into a thick, chunky paste. Add the goat cheese and work it in until it is all incorporated into the beans. Stir in the chives, olives, Parmesan, and salt and pepper. Depending on the texture and consistency of the bean you use, you may need to add a bit more olive oil a small splash at a time until you have a thick but spreadable paste (you don’t want it too dry). Serve at room temperature.

These recipes and more can be found on their website.

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