Year of the Bean

Another of the new-to-me beans from Rancho Gordo this fall was the Hidatsa Red, about which they write,

Bred by the Hidatsa tribe of the Dakotas, Hidatsa Red may look similar to other red beans but the similarity stops there. It has a unique, melt-in-your-mouth texture and rich, beany taste. A thin skin helps make a delicious bean broth that can be used for making rice or soup, but it’s not likely you’ll have much leftover.

That sold me! So I had to make some to taste on their own but also for a soup – both great successes.

Ingredients – Beans

• 250g Hidatsa Red Beans
• One medium onion, chopped
• One clove garlic, minced
• One bay leaf
• Olive oil
• 2 tsp. salt

Procedure – Beans

1. Cover beans, onion, garlic, bay leaf, and olive oil with 2″ water and bring to boil
2. Boil for 10 minutes then lower to simmer; cook until beans begin to soften
3. Add salt and stir, cooking for another 2 minutes, then set aside with plenty of bean broth remaining after removing 200g cooked beans to have on their own

Ingredients – Soup

• Remaining cooked beans and their broth and bay leaf
• 100g dry weight Anson Mills Farro Piccolo (or similar), cooked as below
• 100g shiitake mushroom caps, sliced into 1/4″ strips
• One medium onion, chopped
• Two cloves garlic, minced
• One or two chipotle peppers in adobo, minced (recommended but optional)
• Cracked black pepper
• Salt
• Olive oil

Procedure – Soup

1. While beans are cooking or otherwise ahead of time, cook the farro:
   • Combine the farro and 2C water in a heavy-bottomed 2-quart saucepan and bring to a simmer over medium-high heat.
   • Lower the heat to maintain a gentle simmer and cook until the farro is just tender, about 15 minutes, stirring in 1/2 tsp. salt halfway through the cooking time.
   • Remove from the heat and let the farro cool in the saucepan.
   • Drain in a fine-holed footed colander and shake lightly to dry.
2. In a large heavy-bottomed soup pot or Dutch oven, heat olive oil to medium
3. Add garlic and cook until fragrant, about 30 seconds
4. Add chipotle peppers (if using) and stir to combine
5. Add onions and carrots, salt and cracked black pepper, and cover to sweat them for a few minutes; uncover and cook until softening and a bit browned
6. Add mushrooms, cover for a minute to begin sweating, and then uncover and cook for another couple minutes until softening; add more olive oil if needed
7. Add farro and stir to combine, making sure farro is well-covered
8. Add beans and their broth, and a bit more water or good veggie stock if needed
9. Raise to low simmer and cook for at least 30 minutes, until all is well-combined, adding additional water or stock if needed
10. Serve with good bread!