The recipe is a testament to the quality of Rancho Gordo beans, which are known for their exceptional flavor and texture. The beans are sourced from heirloom varieties, grown in the fertile soils of the American Southwest. These heirloom varieties are carefully selected and cultivated by Rancho Gordo, ensuring that each bean is unique and flavorful.

This week, we’re exploring the world of vegetable-based dips. We’ll be diving into the basics of making them, exploring different flavor profiles, and discovering creative ways to use them. The first step in creating a delicious dip is choosing the right vegetables.

This recipe is a simple, yet satisfying, one-pot meal that can be enjoyed by people of all ages. It’s a great way to use up leftover vegetables and pantry staples. The recipe is easy to follow and requires minimal ingredients. It’s also a healthy and delicious option.

Ingredients 1 tbsp extra-virgin olive oil or other fat ½ white onion, chopped, plus more for garnish 2 garlic cloves, smashed 1 lb uncooked heirloom beans, picked over and rinsed 1 tsp dried Mexican oregano Salt 4 limes, halved, for serving Fresh cilantro, minced, for serving Fresh serrano chile, minced, for serving Preparation In a stockpot over medium heat, warm the olive oil. Add the onion and garlic and sauté until soft and fragrant, about 5 to 7 minutes. Add the beans, oregano, and enough water to cover by 2 inches. Increase the heat to high and bring to a rapid boil; boil for 10 to 15 minutes. Decrease the heat so that the beans are barely simmering and cook, partially covered, until the beans are soft, from 1 to 3 hours. Add more water as needed to keep the beans fully covered.

Serve the beans with a side of cornbread or biscuits. This is a classic Southern comfort food recipe. It’s a simple, hearty, and flavorful dish that’s perfect for any occasion. The beans are cooked in a flavorful broth, and the addition of salt enhances the natural sweetness of the beans.