Master Recipe for Pot Beans
Source: Steve Sando, The Bean Book
Recipe Type: Entrees | Seasons: Autumn
This recipe appears in The Bean Book by Steve Sando (Penguin Random House, 2024) and was demonstrated in the Foodwise Classroom on October 5, 2024.
When you make this pot, you’ll be set for the rest of the week. The night you make the beans, treat yourself to a bowlful topped with a sprinkling of chopped white onion and a dash of olive oil. I like a squeeze of lime, too. I like plenty of bean broth, but the beans should be the star and not lost in a bowl of liquid. This is good, simple cooking at its best. At least once, make your beans this way, with no stock or pork or much of anything. I think you’ll see that bones and stock are not necessary for good beans.
Serves 6 to 8
Pot Beans
INGREDIENTS
1 tablespoon extra-virgin olive oil or other fat
½ white onion, chopped, plus more for garnish
1 pound uncooked heirloom beans, picked over and rinsed
1 teaspoon dried Mexican oregano, preferably Rancho Gordo Oregano Indio
2 garlic cloves, smashed
4 limes, halved, for serving
Fresh cilantro, minced, for serving
Fresh serrano chile, minced, for serving
Salt to taste
PREPARATION
- Warm the olive oil in a stockpot over medium heat. 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.
- Just before the beans are done, season them with salt. (For 1 pound of beans, I recommend about 1 tablespoon of salt.)
- Ladle the beans and some broth into bowls. Serve with limes, chopped onion, cilantro, minced chile, and/or other toppings of your choice
Fried Ricotta Topping
INGREDIENTS
1 tablespoon extra-virgin olive oil
½ cup minced onion
2 cups ricotta, drained
1 teaspoon salt
¼ cup chopped fresh epazote (optional)
1 tablespoon finely chopped serrano or jalapeño chile
PREPARATION
- In a large skillet over medium-high heat, warm the olive oil. Add the onion and cook until translucent, about 3 minutes.
- Add the ricotta and cook, breaking up clumps with a wooden spoon, until most of the moisture is gone, 8 to 10 minutes. Stir in the salt.
- Remove from the heat. Stir in the epazote (if using) and chopped chile.
Rajas (Poblano Strips) Topping
INGREDIENTS
2 tablespoons olive oil
½ white onion, thinly sliced
1 garlic clove, minced
1 teaspoon dried Mexican oregano, preferably Rancho Gordo Oregano Indio
2 poblano chiles, roasted and sliced into strips
Salt to taste
PREPARATION
- In a large skillet over medium-low heat, warm the olive oil. Add the onion, garlic, and oregano and cook until the onion is soft, about 10 minutes.
- Add the chiles and stir to combine. Cook until heated through, about 5 minutes. Season with salt.
