Rancho Gordo Basic Beans — the pot that starts my week

If you take one thing from my kitchen into yours, let it be this: cook a pot of beans at the start of the week. Everything else gets easier. Beans go into bowls, into tacos, onto toast, into soup, and they cost a fraction of anything you would buy ready-made.

I use Rancho Gordo beans because they are grown recently and cook evenly, but this method works for any dried bean you can get. The vegetables are not optional in my view — they are what turns a pot of plain beans into something you actually want to eat on its own.

Watch me make it

What to watch for

• Cooking time varies enormously by bean. Old beans can take twice as long. Start tasting at two hours.
• Salt at the end, not the beginning. Adding it early can keep the skins tough.
• Keep the water about an inch above the beans the whole time. Top up with hot water, never cold.

Chef Julia Dunaway

Rancho Gordo Basic Beans

A simple pot of stovetop beans with onion, celery, carrot and garlic. No oil, no fuss — the base for a week of meals.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Soaking 6 hours hrs

Servings: 8 servings

Course: Main Course, Side Dish

Cuisine: American

Ingredients Equipment Method Video Notes

Ingredients

  

• 1 pound pinto beans (or any Rancho Gordo beans)
• water to cover the beans by 2 inches
• 1 cup diced onions
• 1 celery rib, diced
• 1 carrot, diced
• 2 clove s garlic, minced
• 1/2 teaspoon salt

Equipment

• 3 or 4 quart pot
• Large skillet

Method

 

1. Wash and sort the beans. Place them in a bowl, covered with water, to soak for up to 6 hours.
2. Drain the soaking water and place the beans in a 3 or 4 quart pot, covered by water 2 inches over the top of the beans. Turn the heat on high and bring to a boil.
3. Meanwhile, heat a large skillet over medium-high heat and saute the onions, celery, carrot and garlic until everything is slightly browned and softened, 5-6 minutes total.
4. Add the sauteed vegetables to the pot with the beans. When the beans come to a boil, boil for 15 minutes, then reduce to a simmer.
5. Continue cooking until the beans are nearly ready — anywhere from 2 to 4 hours or more depending on the beans and how long they soaked.
6. When the beans are almost ready, add salt if desired. Continue cooking with the lid off for 20-30 minutes, or until done.
7. If the water gets low, add hot water from a tea kettle. Keep the level about an inch above the beans so they do not dry out.

Video

Notes

Cooking time varies a lot by bean variety and age. Keep an inch of water above the beans throughout.

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