By JONATHAN GOLDSTEIN
SEPTEMBER 13, 2010
Rancho Gordo cranberry beans (1 lb)
1stalks of celery
Bay leaf (2)
Salt (2 tsp)
Soak the beans in water for at least twelve hours. This will decrease the time they have to cook and improve digestion. Next, drain the water. Dice all the vegetables. Add the beans and eight cups of water (or just enough to cover) to a pot. Cook them with the veggies and bay leaf for about an hour and fifteen minutes. Afterwards, serve with rice – or make a stew, soup, or huevos rancheros, hummus, etc. Beans are very versatile! You have endless options when it comes to the musical fruit. Be cleaver!
Rancho Gordo lies in the foothills of Napa Valley. They have a relationship with farmers far and wide and get the best beans around. They have been praised by some of the top chefs, including Thomas Keller of the French Laundry and Ubuntu, one of the new top ten restaurants in the country. They have the freshest and most delicious beans I’ve ever come across.