I made this dish with Rancho Grodo Good Mother Stallard Heirloom beans. They were some of the most interesting beans I have ever tasted and true to the package did not need much to make them taste great.
- 4 ServingsServings
- 1/2 pound Rancho Gordo Heirloom Beans
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 large carrots, chopped
- 1 stalk celery, chopped
- 1-2 cloves garlic, minced
- salt and pepper to taste
Soak the beans for a few hours to lessen cooking time. Heat a medium sauce pan over medium high heat. Add oil and vegetables. Saute for a few minutes. Add garlic and saute for 1 minute more. Then add beans and water just enough to cover the beans. Bring to a boil for a bout five minutes, then cover and reduce heat to low allow to simmer for about 2-3 hours. Check if the bean is tender and when it is add salt and pepper to taste. The salt stops the beans from cooking so always wait until they are cooked before adding it. Keep warm until ready to serve.
This was very good on top of soft creamy polenta.