Trust me, you are going to get bored hearing about my bean adventures…
but Rancho Gordo and their beans are keeping me going in this pandemic!
I have ordered many different types of beans and *SHOCK*
I can taste the diffeence in the bean types!  Who would have known.

Yes, I am now a fanatic!

Rancho Gordo Ojo de Cabra or Eye of the Goat Beans beans were my next choice;
Swirling mottled brown and pink beans.
Soaked them for two hours because that is what happened;
made them in the studio kitchen and got called away.
No bacon for these beans, but a thing I do with the very good juices
from a whole roasting chicken.  I cut the fat out of the inside of the roaster,
and our roasters are raised GMO-free.  So when they are roasted only a little bit of fat
and a lot of gelatinous juices sit on the bottom of the pan, and I put them into
an ice cube tray and save them to throw in rice and beans.
There is usually only about an eighth of an inch of chicken fat on the top of the cube,
so low fat, high flavor!  This is what was used in cooking these beans,
along with the soffritto and LOTS more chilies!

After washing and making sure no stones were in the bag,
I soaked mine for 2 hours in my Dutch oven, covered with about 1 inch of water,
and used the water RG suggested as part of the cooking.
I sauteed the onion to make it a bit sweeter,
did not cook the chili, garlic, carrots and celery.
I put everything into the pot, with the seasonings and stock and
another cup of water… I wanted liquid, which they call pot liquor.
As Rancho Gordo suggests, I turned up the heat and let it have a rolling boil
for about 15 minutes, then turned it down to simmer for two hours.

We ate them as a meal…
topped with chopped avocado,
a bag of corn chips and a good hot salsa.

Ingredients:
1 lb Rancho Gordo Ojo de Cabra or Eye of the Goat Beans
3 T or so olive oil to slightly saute the
1 large yellow onion, chopped
(that was what I had on hand, but I think I like the red onion better)
about a cup of the chicken drippings with the fat…
1 T chopped garlic
(I keep Christopher Ranch organic bottled on hand;
I think it is almost as good as fresh, and is a life saver in the pandemic)
6 heaping T Blackened Chili Pesto or
3-4 blackened hot peppers (depending upon size), chopped
3 carrots, chopped (if huge then quarter and chop)
3 stalks celery — leaves welcomed — chopped
Seasonings: Only 1 t garlic salt (I don’t add salt until the end), 3 T cumin, 1 T pepper,
and as we like heat, 1/4 t dry crushed chipotle chili peppers
1 qt chicken stock
Later, salt and pepper to taste!

Always organic or non-GMO, humanely raised. It matters!

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