That was great. Not the feet, intestine part. But I like the way you live 
.
We have the seed and we’ll do it again but no plans. I think Yellow Indian Woman is very similar. But I’ll add it to the To Do list. I like hearing what people miss!
2 Likes
Yay! And thank you for the reminder re: yellow Indian woman beans. Those were special! I’d better get on the email notification system for those beans.
Okay. So I ordered my @ranchogordo beans: black eyed peas, pintos and cassoulet (great northern?). But in looking at the website it struck me how many great looking varietals there are. Does anyone have a particular favorite and what do they taste like?
2 Likes
[quote=“ranchogordo, post:163, topic:4269”]
Yellow Indian Woman
[/quote]Those looked interesting. What’s the flavor and texture like?
I grew up on Pinto’s my favorite! It is Cassoulet weather though post pictures when you make it 
1 Like
The Yellow Indian Woman beans are very creamy but hold their shape. They’re really amazing, but sold out right now.
In particular, I like:
Caballero or Yellow Indian Woman
Eye of the Goat
Rio Zape
Pinquitos
Sangre del Toro (makes incredible red beans and rice)
Teperary (different!)
And a few others. Many of my favorites seem to disappear (vallartas, black calypsos) and then I have to find new favorites.
I try to order 4-6 at a time, all different. I cook 8 oz. batches so I’m able to keep up a variety longer.
I evidently eat a lot of beans.
2 Likes
Hi @frommtron -
This is great. I eat a lot of beans too… hehe.
I’m sure I know some of the beans by different names. So thanks for the tips about the Vallartas being Calypsos and Sangre del Toro making great RB&R. I’ll add those to my cart and check out your other suggestions next time.
Thanks for the cooking tips. What do you store them in and for how long?
Hi @aaqjr - I think Pintos are my favorite too. I’ll definitely post pictures at some point. Going away for X-Mas. They should arrive by the time we get back.
Happy holidays… and bean eating!
Actually I like a brand of canned hominy and I’m glad I do. I can’t find any other hominy in Savannah. It is a Mexican product, Juanita’s. The corn used is field corn and is chewier and is denser in flavor than others. I may try ordering some dried on line and see how it compares. I like to make Posole in batches freezing 2 serving packages.
Question:
I don’t salt my beans until near the end (please no debates ). Can I still put my salted meat in at the beginning of cook for tenderizing?
Thanks!
I’ve used that brand also and don’t have a problem at all with it.
Haha. I said I don’t want to have that debate please . I didn’t even read past the salt complimenting the sugar part (good btw). Oh and I put the pancetta in at the beginning.
Well . . . you can’t really answer that question without opening that can of worms.
I’ll attempt to be diplomatic and say that I’ve started beans with salted, preserved meats and they have come out fine. So based on my experience, yes you can.
I know. I thought about that. I actually got into an argument on CH and was challenged to a throw down. I guess my question should have been - Do those of you who don’t salt your beans in the beginning, put in salted meat in the beginning?
The thing is, just as many bean people say don’t salt as the ones who say do salt. So I decided to stick with my method and not argue about it. BTW. I put pancetta in at the beginning tonite and they were great. Another btw? My Rancho Gordo pkgs say don’t salt until the end. Bob Mills says don’t salt or put in acidic things like tomatoes until the end. See I’m debating 
.
2 Likes
I think you should find what works for you and just stick with it.
2 Likes
I love the Rancho Gordo brand . I boil them and add a little salt while cooking . My latest recipe uses the large Corona beans . Cooked until soft . Then I add them warmed to a bowl of some chopped garlic , sliced shallot and celery leaves . Add oo and red wine vinegar . let cool . Makes a great side bean salad .
1 Like
I bought these, but they have so many varietals, it was confusing. I’d be interested in any others you like.
1 Like
There’s nothing to debate, it’s just potentially useful facts.
Two of my favorite bean dishes, cassoulet and New Orleans-style red beans, both cook the beans with cured meats, so there’s no question that it works well.
1 Like
I haven’t had many of their varietals , they are always fresh and would be all over those Cassoulet beans .