Rancho Gordo Black Bean Recipes

RANCHO BAKED BEANS

Rancho Baked Beans image

Great dish to serve at a BBQ or summer dinner. Easy and tasty! This recipe has been used by the women on my husband's side of the family for years. This freezes well.

Provided by SusanV.

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

Ingredients

cooking spray
1 pound ground beef
2 cups chopped onion
2 (16 ounce) cans pork and beans
1 (16 ounce) can kidney beans, drained
1 cup ketchup
¾ cup brown sugar
2 tablespoons mustard
1 tablespoon white vinegar
1 teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
Cook and stir ground beef and onion in a skillet over medium heat until beef is browned and onions are translucent, 10 to 15 minutes. Drain well.
Mix pork and beans, kidney beans, ketchup, brown sugar, mustard, vinegar, and salt in a large bowl. Stir hamburger mixture into bean mixture. Pour hamburger-bean mixture into prepared casserole dish.
Bake in the preheated oven until bubbling, about 45 minutes.

Nutrition Facts : Calories 298.4 calories, Carbohydrate 45.7 g, Cholesterol 33.8 mg, Fat 7 g, Fiber 7.2 g, Protein 15.7 g, SaturatedFat 2.6 g, Sodium 961.1 mg, Sugar 25.1 g

RUSTIC RANCHO GORDO 'YELLOW EYE' BEAN SOUP

Rustic Rancho Gordo 'Yellow Eye' Bean Soup image

Provided by Christine Muhlke

Categories dinner, soups and stews, main course

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 20

Ingredients

3 cups yellow eye or yellow Indian woman beans, soaked 4 to 6 hours (see note)
1 carrot, peeled
2 ribs celery, halved
1 onion, quartered
1 head garlic, halved across the equator
Stems from 1 bunch Italian parsley, tied in a cheesecloth sachet
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup extra-virgin olive oil, plus more for drizzling
3 large carrots, peeled and diced
5 ribs celery, diced
2 leeks, white and light green parts only, diced
1 head garlic, cloves peeled and finely grated
1 1/2 teaspoons red chili flakes, plus more to taste
2 tablespoons chopped fresh rosemary
1 cup canned whole San Marzano tomatoes, drained and chopped
1/2 cup chopped Italian parsley
Rustic bread, sliced
1 clove garlic, halved

Steps:

Prepare the beans: Drain the beans and place them in a large pot. Add 3 quarts cold water, the carrot, celery, onion, garlic and parsley stem sachet. Bring to a boil, skimming off any foam that rises to the top. Reduce the heat to a gentle simmer and cook until the beans are soft and creamy, but not falling apart. (Start checking after 25 minutes; the fresher the beans, the shorter the cooking time.) Add the salt, pepper and olive oil. Discard the sachet and vegetables. Let the beans cool in the liquid.
Prepare the soup: Pour the olive oil into a large pot set over medium heat. Add the carrots, celery, leeks, garlic, chili and rosemary. Cook until the rawness of the vegetables is just gone, 3 to 4 minutes. Add the tomatoes and cook until slightly caramelized, about 3 minutes more. Add the beans and their cooking liquid, bring to a boil and simmer until the vegetables are tender, 5 to 10 minutes. Season to taste with salt and pepper. Just before serving, add the parsley. Toast the bread slices. While still hot, rub them with the garlic halves, then tear into large pieces. Ladle the soup into bowls and top each with a few toasts, then drizzle with olive oil.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 6 grams

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