• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
DadCooksDinner
  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Uncategorized

    PicOfTheWeek: A Rainbow of Beans

    Published: Jul 15, 2018 by Mike Vrobel · This post may contain affiliate links · 1 Comment

    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

    Pressure Cooker (or Instant Pot) Refried Black Beans
    Pressure Cooker (or Instant Pot) Santa Maria Pinquito Beans
    Pressure Cooker (or Instant Pot) Vaquero Beans in Broth
    My other Pressure Cooker Recipes

    Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

    More Uncategorized

    • Throwback Thursday: Kale in the Pressure Cooker
    • Test Email Post
    • PicOfTheWeek: Pickapeppa
    • PicOfTheWeek: Short Ribs

    Sharing is caring!

    Reader Interactions

    Comments

    1. rita says

      July 15, 2018 at 4:10 pm

      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.

      Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Dad Cooks Dinner! I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More about me →

    Popular

    • Pressure Cooker Beef Shank (Osso Bucco)
    • Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice

    Recent

    • Instant Pot Shrimp Risotto
    • Instant Pot Mexican Black Beans (no soaking needed!)
    • Instant Pot Thai Panang Curry (With Beef)
    • Instant Pot Pork Adobo Recipe (Filipino Style)

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 Dad Cooks Dinner

    0 shares