Year of the Bean

End of summer means lots of good peppers – the Fresnos at the farmer’s market this weekend looked great, and the Good Mother Stallard are a beautiful meaty bean that takes it well.

Ingredients

• 300g Rancho Gordo Good Mother Stallard beans
• 2 Fresno or similar chiles, diced fine
• 3 cloves garlic, diced fine
• 1 tsp. oregano
• bay leaf
• olive oil
• salt

Procedure

1. Combine all ingredients except for salt and cover with 2″ of water; raise to a boil and boil for 5 minutes
2. Lower to a simmer and cook until beans are soft; add salt, and cook until liquid is reduced but not absent – it’s great! Eat alone or with rice.