This a redo and making-it-better of my Rancho Gordo Ayocote Morado Beans.
I nearly cried when we finished this batch, especially as they are already out of stock!
I pre-soaked these beans for an hour… seeing the beautiful beans in the pan
covered with water was like seeing gorgeous shells in tidepools (bottom).
My watercolor does NOT do them justice!
I made chicken stock/bone broth the day before, and this, along with the bits of chicken off the carcass, made this lovely bean mix. I need to write about making great stock!
It makes a huge difference from using bought organic stock.
I started by sautéing a chopped onion in a tablespoon of bacon grease or olive oil,
with garlic salt and cumin and pepper.
I do this in the big old pot in which I cook the beans.
I also soaked the beans for about an hour beforehand just by chance
1 lb Rancho Gordo Ayocote Morado Beans
I qt chicken stock with bits of chicken from the carcass.
Additional cold water to cover the beans an extra few inches — I want pot liquor!
2 T chopped garlic
4 T Blackened Chili Pesto or 3+ blackened hot peppers, chopped, set aside.
Soffritto (with the onions):
4 carrots, chopped (if huge then quarter and chop)
4 stalks celery — leaves welcomed — chopped
And add seasonings:
1 t garlic salt (I don’t add much salt until the end), 2 T cumin, 1 T pepper,
and as we like heat, 1/2 t dry crushed chipotle chili peppers
Cooked about 2 hours — but I check every 30 minutes.
Later, salt and pepper to taste!
It was a bit like a lovely chicken chili bean… heavenly
“Memory is more indelible than ink.”
Anita Loos, Gentlemen Prefer Blondes.
“I think not….”
Me… why I journal!
©D. Katie Powell.
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I teach architectural sketching,
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