Recently discovered Rancho Gordo Beans. Was curious to try them given all the positive "press" (rave reviews). Were they really that good? Worth the price, at around $6 for a 1-pound bag? They're just beans after all, right?
Well, choosing open-pollinated, heirloom beans (as well as other plants) conserves genetic diversity and prevents the loss of unique varieties. Heirloom plants are difficult to grow and generally do not fair well on a large-scale agricultural level. Rather, it is the small family farm that keeps such traditions alive, with seeds passed from generation to generation, preserving unique and diverse plant genetic traits as well as growing methods.
That's all fine and well, but how do these beans taste? Creamy. Luscious. Tender. Everything you want in a bean.
Plus, a pound of dried beans produces nearly 7 cups of cooked beans. That's a lot of beans. That's a lot of bean breakfasts, lunches, and dinners.
It's hard to go back to other dried beans once you've tried Rancho Gordo.
Today, I made bean and poblano enchilada using Rancho Gordo Rebosero beans, which they describe as having 'lacy lillac-colored markings reminiscent of a local rebozo (or shawl), hence the name rebosero."
The cooked beans were lightly mashed with some of the delicious bean cooking liquid, along with herbs, spices, and chiles. You can make the beans in advance and reheat such that preparing the enchiladas is a snap. Just fill your (corn) tortillas, roll them up, layer in a baking dish, cover with enchilada sauce and cheese, and bake 15-20 minutes. I garnished the enchiladas with some quick pickled red onions, chopped cilantro, and thinly sliced scallions. Lime wedges on the side.
Dinner is served.
The orange sauce is a smoked cashew chipotle sauce. It's my latest addiction. It's a little smoky and a little spicy. I want to put it on top of everything....