So, I really want to be blasé about Rancho Gordo’s Marcella beans, but I am liking them so very much: cooked simply with garlicky oil and sage or tarted up, as shown here, with onions, lime, jalapeños, cilantro, and orange. We’ve been eating this like a salsa with chips, but it would be nice tucked inside a taco or a burrito or aside spicy wings and nachos and anything else you might find yourself surrounded by this Sunday. Happy football watching, Everyone. As always, I’m waiting for theSkimm to tell me whom to root for but very much looking forward to the festivities. PS: Texas Caviar PPS: Homemade Ranch Dip with Greek Yogurt
cooked Marcella beans:
5 from 2 reviews You do not have to soak beans, and if you don’t, you’ll just have to be patient with the cooking. Most recently I don’t add anything (onions, bay, garlic, herbs) to the pot while the beans are cooking but this is mostly due to laziness — all of those additions do help flavor the cooking liquid and in turn the beans. I’ve made this with Goya cannellini beans and fancy Marcella beans — any white bean will work. This salsa can made more into a salad by upping the olive oil and cutting back on the vinegar and lime to taste. It could also be bulked up with farro or some other grain. Here is an ancient video that may offer some guidance on peeling and cutting the orange.
