Rancho Gordo Heirloom Beans
If you haven’t heard, Rancho Gordo is one of the larger suppliers of heirloom beans.
I originally heard about this brand through one of my food magazines.
As soon as I heard about heirloom beans I knew I had to try them.
First, because they sounded so tasty.
Second, because they are healthy.
They pack a ton of protein and fiber and are good for the planet!
If you’ve never heard of heirloom beans before, a quick google search will show you all the different varieties.
And there are many!!
Like heirloom anything, you’ll be in for a treat. Assuming you like heirloom foods 😉
For this post, I’ll be sharing how I prepared my pinquito beans.
These pinquitos are quite similar to pinto beans.
Just a lot smaller.
If you like pinto beans, you’ll probably like pinquitos!
Don’t forget to scroll down for some tips on making beans in general!
Pinquito beans vs Pinto beans
I think there are several differences:
- I think the flavor of these is much more prominent.
- The texture was more firm.
- The outside skin of the beans never fell off after cooking and mixing, like often happens with other beans. (But maybe I didn’t cook them long enough. ???? Next time I will cook them longer to see if the skin actually does come off.)
- These beans are pretty small, maybe 1/4-1/3 inch in size, and even after soaking, they remained small. Almost like the size of M&M’s or Skittles.
Taste the bean.
Not the rainbow.
New marketing phrase?
This recipe is again supposed to be a side for BBQ.
I think I really want to eat BBQ… and I’m just making all the sides first.
Have you noticed? 😉
Here are a few tips you may find helpful in cooking your beans-
- For the best flavor, keep the bean water that you have soaked your beans in.
- If you have trouble in keeping your beans from popping open (split skins) there’s two things you can do-
- Keep the cooking temp so that the liquid is a gentle simmer
- Or add salt to your cooking water (rather than use plain water)
- As the beans cook, they’ll absorb water from the pot, make sure to add warm water to keep the beans covered. If the pot dries out, they’ll quickly burn!!
- The way I heat my water is by microwaving it in a Pyrex, you could also use a hot water dispenser or another pot
- Stir beans occasionally throughout the cooking process to prevent sticking. This is key!!
- If you’re unsure that your beans are done or not, just take a bite! If it’s at the texture you prefer they’re likely done! If you’re using a variety of beans in one pot test one of each!
- Factors that can affect how fast your beans cook include-
- freshness (fresh beans will cook quicker)
- soaking time
Ok! I think that’s everything I could think of in terms of cooking your beans. Do you have any other tips or suggestions? Let me know with a comment below!
The pinquito beans prepared
In case you missed them, here are some of my other bean posts!
recipe inspired by cambriawines.com