tag:blogger.com,1999:blog-17422713.post7198149321806617685..comments2024-03-27T20:45:01.098-04:00Comments on Beyond Salmon: Rancho Gordo BeansHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-17422713.post-44309216933162356882020-01-22T08:46:15.911-05:002020-01-22T08:46:15.911-05:00Old thread but in case anyone comes across this th...Old thread but in case anyone comes across this thread (as I did, in 2020) this chart is super helpful when cooking beans in the instant pot. <br /><br />https://cdn.shopify.com/s/files/1/0685/2511/files/pressure_cooking.pdf (If that doesn't post google "Rancho Gordo instant pot times pdf.) <br /><br />Domingo Rojo isn't on this list. As the blogger noted these take longer than other beans in the instant pot. I would say 11 mins works, maybe 1 min more if you like beans softer. (I like mine soft but holding shape.) These beans hold their shape well. <br /><br />Many beans cook in < than 10 mins. I use alubia blanca frequently and they are good with 9 mins. Indian summer 9 mins. Mogette de Vendi were mush at 11 mins. Good go smash on toast or in a creamy soup but would take out sooner next time. <br /><br />Save you cooking liquid. I always cook the whole bag and put half in a large mason jar and freeze. They are perfect when taken out of the freezer. meggieDhttps://www.blogger.com/profile/08155266142367298768noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-59949893999428724962016-01-31T19:07:16.467-05:002016-01-31T19:07:16.467-05:00I soak Rancho Gordo beans 4 to 6 hours usually. I ...I soak Rancho Gordo beans 4 to 6 hours usually. I discard the soaking water. I cook them from 12-15 minutes in the electric pressure cooker and then let them release pressure naturally for about 15-20 minutes. Most are done in that time. I have never had any burst either. I have used quite a variety but not lima beans. We are vegans and these beans have made eating a pleasure once again.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-17373635958368822432015-09-03T14:08:12.608-04:002015-09-03T14:08:12.608-04:00Hi Barb,
So glad you found my pressure cooking ti...Hi Barb,<br /><br />So glad you found my pressure cooking times a good starting point. The oven method is excellent too. One of the reasons I soak beans is that it helps with digestion. I am one of those unfortunately people who gets a terrible stomach ache from beans sometimes, but I love beans so much, I can't imagine living without them. Soaking helps :)<br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-65995356730843845002015-09-03T13:18:43.247-04:002015-09-03T13:18:43.247-04:00Great review! I've been in love with Rancho Go...Great review! I've been in love with Rancho Gordo beans for about 5 years now. I got tired of supermarket dried beans hit or miss with softening up or cooking all the way.<br />Rancho Gordo's beans are so fresh, that hard beans are never a problem.<br /><br />I wanted to say Thank You!!! for the pressure cooking times!! I do use a pressure cooker for beans about half the time, and it's always a guess and test thing for me. Having at least a starting point for timeing them is a super help!<br /><br />The other way I like to cook beans these days is in the oven. I start the beans on the stove, in an oven proof pot and lid, two inches of water over the beans. Bring it to a boil, boil for 5 minutes, add my seasonings, cover with the lid,then into an oven at 300*F. <br />They cook more evenly and you get less bursting.<br /><br />BTW, that is from dry, not soaked. I've found that with fresh beans the overnight soaking is not needed. That instruction apparently came from trying to re-hydrate old beans that lost too much moisture over time.<br />With fresh beans, like Rancho Gordo's, I've found I save no time soaking, they take about 2-3 hours from dry, some varieties more time, some less. And the flavor is really better. A lot of flavor goes down the drain with that soaking water. Even if you cook in the soaking water, some of the flavor has gone out of the bean and into the water. Fine if you are making a soup, not so good if you're using the beans for something else. Anyway, it works well for me.<br /><br />Thanks again for the great post, very good info!BarbJhttps://www.blogger.com/profile/17215746446741396626noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-38279804536163499322015-03-14T14:57:53.844-04:002015-03-14T14:57:53.844-04:00My cooking times are for soaked beans. Here is a ...My cooking times are for soaked beans. Here is a <a href="https://youtu.be/5xs8jcoHTwg" rel="nofollow">video with my soaking and cooking procedure</a>.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-45886651688303104652015-03-14T14:50:44.427-04:002015-03-14T14:50:44.427-04:00I've got a new pressure cooker and now several...I've got a new pressure cooker and now several varieties of Rancho Gordon beans. Are the times you listed for soaked or unsoaked beans? And do you have any advice re soaking or not for RG beans? I'm new to pressure cooking and it seems I've read both to soak and to not soak. KathyFhttp://whatdoiknow.typepad.comnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-57526121899744723262014-11-11T21:03:02.228-05:002014-11-11T21:03:02.228-05:00I love these beans; I joined their club and get a ...I love these beans; I joined their club and get a shipment every few months. It's so much fun, like Christmas, to see what arrived. I'm vegan and eat beans almost every day, so I appreciate all the different varieties that I can't get at my local store. We even stopped in San Francisco, primarily to get some beans to bring home, when we were in California last summer.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-86859880813716601322014-01-21T17:28:16.579-05:002014-01-21T17:28:16.579-05:00Thanks for such a complete review of our beans! So...Thanks for such a complete review of our beans! Some people really get what we're doing and it's a real kick to be work and be appreciated. I'm old enough to know that doesn't always happen. Thanks again! Steve Sandohttp://ranchogordo.comnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-27627494013001327452014-01-14T21:34:02.771-05:002014-01-14T21:34:02.771-05:00I bought the Sangro de Toro and other varietiies m...I bought the Sangro de Toro and other varietiies months ago, and just yesterday decided to try them. I pre-soaked 1cup of beans in cold water (no salt) overnight, and cooked them today in my 3qt. Crock pot with sautéed onion, celery, green bell pepper, Mexican oregano from Rancho Gordo, and Mexican seasoning from Spice Hunter. 2 hours on high, then reduced to low for another 5 hours before adding salt, rice or other ingredients. 2 cups liquid was enough until I added quick cooking brown rice; then I added a bit more.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-88831745359759486312014-01-09T22:35:35.062-05:002014-01-09T22:35:35.062-05:00Here is my last post on how to cook beans.
I ha...Here is my last post on <a href="http://www.beyondsalmon.com/2011/02/how-to-cook-beans.html" rel="nofollow">how to cook beans</a>. <br /><br />I have learned much more about cooking beans since I wrote that post, and will eventually do an update, but here is the gist. If you are new to cooking beans, avoid difficult varieties (white beans, particularly lima) burst like crazy. Also be prepared that some beans take hours to cook even after a pre-soak. Using a pressure cooker makes life a lot faster and easier. I find that they cook more evenly and most varieties are done in 15 minutes (which would be an hour under normal conditions). If you tell me what variety you are cooking, I can probably help more. Each type has its own peculiarity. If you want something extremely easy to cook, try Yellow Indian Woman from Rancho Gordo. <br /><br />I hear you about buying expensive beans before knowing how to cook them. Before ordering Rancho Gordo, I bought a pressure cooker and about 10 Lb of goya cannellini. With lots of testing I developed a method that worked fairly reliably and that's when I tried Rancho Gordo beans. Even with that 1 variety (large lima) gave me trouble. Last piece of advice to to realize to ignore the timing in recipes. <br /><br />Also, make sure you pick through your beans after an overnight soak. Drop them by handfuls onto a plate. They should make a hollow sound. Remove any that make a "ding" sound. if they haven't softened during a presoak, they won't during cooking either. <br /><br />Sorry about so much rambling advice. I have on my to-do list to organize my thoughts on beans and make a video. Just have been swamped with classes lately.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-85226241093830047652014-01-09T21:54:48.295-05:002014-01-09T21:54:48.295-05:00I have unpredictable bean results. I soak overnigh...I have unpredictable bean results. I soak overnight but they still tend to stay hard like tiny rocks when I cook them, even if I cook them for hours longer than the recipe tells me I should need to. Any tips? I love beans! I'd love to try the fancy ones, but I can't justify the price for them when beans just don't work 2/3 of the time.Anonymoushttps://www.blogger.com/profile/13971023794128874211noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-74504568815861689822014-01-08T22:14:16.058-05:002014-01-08T22:14:16.058-05:00Thanks so much for Good Mother Stallard recommenda...Thanks so much for Good Mother Stallard recommendation. I'll add it to my list for the next order. I agree about brining. I brine all my beans. It's not always necessary, but never hurts. The only time I don't brine is if I am using the beans for dessert. Though I am sure a week brine (about 1.5%) would be fine. Usually, I use 3%.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-7695156727701563082014-01-08T17:59:01.647-05:002014-01-08T17:59:01.647-05:00You've got to try the Good Mother Stallard, it...You've got to try the Good Mother Stallard, it will change your world, they're so good. With the bigger beans, i Tried brining them and then baking them in the oven. They turned out amazing!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-12983154892589949222014-01-08T17:16:59.959-05:002014-01-08T17:16:59.959-05:00I tend to get into a "busy rut" and I al...I tend to get into a "busy rut" and I almost ignored this. I'm glad I didn't. No beans about it, I learned a ton just from reading the summary. Now I need to place my order and start experimenting! Thanks for posting!bkidahttps://www.blogger.com/profile/16776115188406433099noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-16891140670395918082014-01-07T22:36:18.713-05:002014-01-07T22:36:18.713-05:00That's it, I've had their page bookmarked ...That's it, I've had their page bookmarked for months and I'm finally going to place an order. This is a great time of year to cook beans (polar vortex and all) and I'm getting bored with the same old selections from my food co-op's bulk bins. Thanks for the review!Karihttps://www.blogger.com/profile/12079814081688491604noreply@blogger.com