gastro gnome wrote:Again, when soaked and cooked, it's been rare in my experience that a batch (regardless of source) just doesn't turn out.
ronnie_suburban wrote:gastro gnome wrote:Again, when soaked and cooked, it's been rare in my experience that a batch (regardless of source) just doesn't turn out.
That's what I love about the RG beans. You never have to soak them to make a successful batch, which is great if, like me, you often decide at the last minute you want to make beans.
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gastro gnome wrote:ronnie_suburban wrote:gastro gnome wrote:Again, when soaked and cooked, it's been rare in my experience that a batch (regardless of source) just doesn't turn out.
That's what I love about the RG beans. You never have to soak them to make a successful batch, which is great if, like me, you often decide at the last minute you want to make beans.
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I've never heard of beans you could do that with before. That's been your experience too?
Rene G wrote:A few weeks ago I had ayocote beans prepared by Jonathan Zaragoza. Big, beautiful beans. You can get them from Rancho Gordo for $5.95 per pound or from Cremería La Ordeña, as Jonathan does, for less than half that price.
Choey wrote:Like many in the thread above, I'm a big fan of Rancho Gordo. I have a pound of their caballeros (a smallish Peruvian bean) soaking right now. But there are other choices locally for good dried beans from Michigan. I like the beans from Carlson-Arbogast Farm that I've seen stocked at Local Foods in 2 lb bags. I think their black beans are as flavorful as any I've had from Rancho Gordo, and that's very good. You won't see a huge selection of their products, but I've tried the cannellini, black, mayocoba, and cranberry beans. Big improvement over the commodity dried beans usually found in markets.
ronnie_suburban wrote:Today I made my just-about-weekly pot of Rancho Gordo beans. This week: Red Nightfall, which I really love.
Kid Charlemagne wrote:ronnie_suburban wrote:Today I made my just-about-weekly pot of Rancho Gordo beans. This week: Red Nightfall, which I really love.
Ronnie - you gave every measurement except for the beans you're cooking What's the amount of beans that you normally do this with?
ronnie_suburban wrote:Kid Charlemagne wrote:ronnie_suburban wrote:Today I made my just-about-weekly pot of Rancho Gordo beans. This week: Red Nightfall, which I really love.
Ronnie - you gave every measurement except for the beans you're cooking What's the amount of beans that you normally do this with?
Sorry - I always use a whole bag . . . so, 1 pound.
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Start asking food people how to make the best black bean soup, and all roads will quickly lead to Steve Sando.
Very few can claim the title “celebrity bean grower,” but Mr. Sando of Rancho Gordo in Napa, Calif., is just that. He began by raising beans in his home garden, and was immediately impressed (and overwhelmed) by their high yield. To manage the overflow, he began selling them at the farmers’ market in nearby Yountville. (Sharp-eyed food lovers will see where this is headed.) Yountville is home to the famed restaurant the French Laundry; Mr. Sando’s beans found their way into the hands of its chef, Thomas Keller. The rest is history.