Year of the Bean

Some of the most exciting deliveries with every Rancho Gordo Bean Club shipment are the new beans – beans I’ve never seen, let alone cooked with. The Bayo Chocolate were one of this quarter’s shipment, and I like to cook them up simple and according to Steve’s advice, so: just a bit of onion and garlic, this week.

Ingredients

• 250g Rancho Gordo Bayo Chocolate beans
• one medium onion, chopped fine
• two cloves garlic, minced
• bay leaf
• olive oil
• 2-3 tsp. salt

Procedure

1. Cover beans, onion, garlic, bay leaf, and some generous glugs of olive oil with 2″ water
2. Bring to a boil and boil for 10 minutes
3. Lower to a simmer and cook until beans begin to soften; add salt
4. Cook until beans reach desired consistency, making sure there’s still a generous amount of bean broth (add more water if you need). They should be dense and meaty and mostly hold their shape even when cooked
5. Enjoy on their own, as part of a salad, or with rice!