In fact, just today we were so inspired by a NY Times piece on Steve Sando and Rancho Gordo that we put out a pot of beans to soak! Yesterday's piece featured Steve Sando and his rambunctious sense of humor. Apparently he had a very public spat with Slow Food's founder; he "said he favored growing disappearing foods over getting together to talk about them at fund-raisers." Oh boy. The article spotlights the success of Rancho Gordo and Steve's enthusiastic advocacy of New World and heirloom foods. You can read the rest of the article here:
• Field Report: Bean Counterculture, by Christine Muhlke
We've been big fans of these beans for a long time; you can see an early interview with Steve we ran a few years ago: Rancho Gordo New World Specialty Food.
But I still don't cook beans as often as I would like. Fortunately that article prompted me to get a pot ready for an impromptu dinner party tonight. There was still time to put the beans to soak, and to cook them for a couple hours before dinner. These are creamy pale Mayacoba beans from Rancho Gordo; I'm planning to cook them with onion and garlic until soft and then just toss them with a light vinaigrette and some herbs. They'll make a great side dish to some chicken, but they would also be a fabulous vegetarian dinner on their own.
If you'd like to try a pot of beans (with or without meat!) here are a few past recipes to try, some of them from Sando's new Heirloom Beans cookbook (read our review here).
What was the last thing you made with beans?
(Image: Faith Durand)