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Can we talk about using dried beans, and some outstanding recipes?

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Joined: Dec 11, 2005


Posted to Thread #29942 at 2:50 pm on Oct 30, 2017

I will go first: Over the past two years, I have been working my way through Rancho Gordo’s excellent heirloom beans. My favorites are Christmas Lima, Royal Corona, Rio Zappe and Eye of Goat, so far.
Two weeks ago, I had a large, meaty ham hock in the freezer that I get from our local meat cutter.
I browned the ham hock well on all sides in the insert of my Crock-Pot right on the stove burner. I added just a touch of Grapeseed oil. Then removed it, set aside. Sauté one large
chopped onion, 8 garlic cloves, crushed, to the resulting juices. Add 8 ounces Royal Corona, and about 1/2 cup of Eye of the Goat beans. Add chicken stock to cover, put the ham hock back in, along with 2 bay leaves, and cooked away on high with the lid on. When the beans were almost done, I added dried oregano, thyme, a little coarse sea salt, and freshly ground pepper. Then I added one 14 ounces can of organic fire roasted diced tomatoes. Give it a good stir and cook on low until the beans are done. Taste and add more salt, if needed. This was excellent, and the beans absorbed all the flavors so well in the Crock Pot. It was my first experience cooking beans in a slow cooker and I was very happy with the results.
This was served with Ina Garten’s cornbread with chili peppers. Delicious meal!
Note: Be sure to watch the chicken stock level and the beans expand while cooking. You will need to add more chicken stock as you go. I let the liquid cook down towards the end as I did not want this to be soupl.
Please tell us about a dried bean dish you love and make.

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