A rainbow of beans
I had to take a picture of my colorful selection of beans, from this month’s Rancho Gordo Bean Club delivery.
Beans, left to right:
- Scarlet Runner
- Domingo Rojo
- Yellow Eye
- Azufrado
- Flagolet
- Aluba Blanca
How do I cook them? Sorted and rinsed (but not soaked), with 7 cups of water and 1 teaspoon of fine sea salt (and a peeled onion), 35 to 45 minutes at high pressure, depending on the size of the bean, with a natural pressure release. Details here: Pressure Cooker Beans (Basic Technique)
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
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Pressure Cooker (or Instant Pot) Vaquero Beans in Broth
My other Pressure Cooker Recipes
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Your photo makes me want to start cooking immediately. Please share with us how you are going to use each type of bean – alone or as an ingredient in other recipes. Are their flavors as vastly different as their names? Rancho Gordo is the best.