just discovered heirloom beans, and having tried a few varieties, will never go back to ordinary store dried beans or canned ones. What a difference. If you are trying to incorporate more beans into your diet, you owe it to your taste buds to check out Rancho Gordo. These beans are guaranteed to be 2 years old or younger. With soaking and a pressure cooker, these beans are almost instant food.

1 Cup (dry) brown rice
3/4 cup Rio Zape Beans – soaked for at least 4 hours (any variety of heirloom beans will do, this is what I used today)
2 onions, diced
4-6 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
pinch of salt

I made short grain brown rice in my rice cooker. (very easy, add rice & water, and press a few buttons, within 2 hours you have perfectly cooked rice that didn’t need any attention).

Water saute 2 diced onions till translucent , then add a package of sliced baby bella mushrooms and some garlic. sautee some more, then add carrots and parsnips. Let it breathe for a minute or two, then add in the soaked beans, and enough water to cover everything. Cover and lock the pressure cooker, and bring to high pressure. Cook for 20 minutes at high pressure and use natural release. When almost ready to serve, remove lid and bring to a boil. Add a pinch of salt and the cooked rice. Boil for about 5-10 minutes, or till beans/rice is the consistency you want. Serve in bowls with spoons.

Love,
Audrey
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