Year of the Bean

Thanks to Aaron Smithers for the tips! A handsome and tasty bean.

Ingredients

• 250g Rancho Gordo Rio Zape Beans
• 1 medium onion, chopped
• 2 cloves garlic, smashed
• 1 ancho chili, rehydrated, seeded, diced and water conserved
• 1 pickled serrano pepper, seeded and diced
• 1 tsp. Burlap & Barrel Wild Mountain Cumin
• 1/2 tsp. oregano
• 1/4 tsp. jalapeño powder
• 1 bay leaf
• olive oil
• salt

Procedure

1. Soak beans overnight
2. Heat olive oil in large stock pot over medium; add onions, cover, and sweat for a couple minutes, until onions begin to brown
3. Add peppers and garlic; stir and cook until fragrant, then add conserved pepper liquid and cook for a minute or two
4. Add cumin, oregano, bay leaf; stir to combine
5. Add beans and their soaking liquid, and enough extra water to cover beans by 2″
6. Bring to a boil and boil for five minutes, then lower to a simmer and cook until soft; add salt to taste when beans soften
7. Enjoy on their own, with rice, or as part of a salad!