I boiled them similar to the way I made pinto beans the week before. Once the water started boiling I turned to a simmer. The skins started to come off similar to garbanzo beans.
I’ve heard that Serbian Baked Beans are crazy good. I have this recipe earmarked to try in the future
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Wow, I’ve not had that happen to me. I guess there is a first time for everything, no?
I made the Smitten Kitchen recipe with a few tweaks with my last batch of Royal Coronas.
I hope you were able to use yours well in the end.
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The beans still ended up being delicious. Creamy in the middle but I may have over cooked them a touch. Ended up sauteeing today with garlic, hot peppers, seasoning then finishing off with more olive oil, butter, mint, nuts and parmesan cheese.
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Yum, that sounds good.
Yes! It’s one of those 1+1>2 sort of a dish. Try it. Hopefully you can find big white beans. Perhaps cannellini is best but not Lima. I can’t get enough. This lady brings her beans from home (with brandy to share with us)
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I think acoyote blanco beans would probably work well for it. They’re a nice mid-size bean that gets creamy and holds up well during long cooking
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I’m making chili this weekend in an Instant Pot. Usually I cook the ground beef then add everything to the pot to pressure cook for 30 minutes. Then slow cook for an additional 4 hours. Does anybody have opinions or suggestions on this method? Was planning on using RG pinto, black beans and vaquero beans.
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This. Before I started buying from RG I basically cooked a few types of beans/legumes - Pintos, Black, Red & Black-eyed Peas (the rest from a can). Turns out they’re the easiest to cook even in my thin stainless steel pot and I had very little trouble cooking the heirloom versions and similar ones from RG. It wasn’t until I started cooking all these other RG varietals (various white beans) that I ran into trouble and am learning thru trial & error.
Edit: I made the Caballeros this week @DiningDiva and will post about it soon. Crazy long cooking time and uneven results but sooo good. @ranchogordo is right - they would make a great vegetarian bean because they do taste like a creamy dairy product.
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so cute.
LOL
Great vegetarian dish. I’ll make it w/Royal Coronas or Acoyote Blanco when I re-up. My bean supply is dwindling and @ranchogordo is backed-up (7-14 days).
Hi @js76wisco -
Love me some Chili. My only suggestion would be to keep the meat in big chunks so it doesn’t break up too much and get grainy in the long cook. I can’t speak to bean choice because I only like a sturdy Red Bean in Chili. The Vaqueros seem really interesting. Are you going to cook each batch of beans separately or take a chance and do them together? They’re sturdy beans that seem like they’d require about the same cook time.
Have fun! Looking forward to results!
I love Vaquero Beans. They hold up well during cooking. That would make them a good choice for chili. I’m thinking about making A Bowl of Red from Cool Beans this weekend. If I do, I plan to use my Vaqueros.
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i’m so sad to be living with a bean hater… she’s really not into them unless they’re refried with tons of lard etc… but i come from the biggest bean people… armenians are called beaners back home… we have jokes about it etc… it’s the first thing at the table that an armenian samples from the mezze. … arg… they spoil so fast. should i get a bean lover mistress?
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That is my main concern. I would prefer to just throw everything in at once but I don’t want a bunch of mushy gross beans.
Now, this is just a personal preference. I love Pintos but not in Chili. They tend to get mushy and muddy up the Chili imo. But some people really like it that way, so…
I’m re-ordering today and will add them. They look like a dalmatian.
I’m curious if this is a similar problem I’ve had with New Orleans style red beans: when I make those beans (using anything from Kidney to pinquito varieties on separate occasions) I like the very soft texture but I’m extremely hesitant to stir when it’s fresh made because it gets way too thick and gravy-like (which then hardens like refried beans). As such, I tend to leave it overnight to get the intact and slightly more resilient beans and the thicker pot-liquor. Is that possible solution?
I should note that on one occasion I used a very gelatin rich pork stock and while it was thick from the stock the overnight rest didn’t result in the usual opaque, viscous pot liquor which made me wonder if there’s some kind of competitive absorbance of the water. If that’s the case then a more meat heavy application like chili might have the same issue.That’s pure speculation, though, and hasn’t been tested on my end.
Hi @WireMonkey
My experience with making Chili with fresh beans is limited. In the past (not future) I made Chili con Carne then added a can of rinsed, firm, Kidney Beans toward the end (I like mostly meat in my chili). This could be a solution for using fresh beans in Chili - add the cooked beans toward the end and limit the amount of bean liquor you include. On the other hand I only feel this way about Chili and actually like the gravy in a regular pot of beans such as Pintos & Louisiana Red Beans (it’s why I have an unhealthy love of popeyes red beans) and Soups too.
I’m not sure about some of your questions as you have a bigger science brain than I. But I do think when it comes to Pintos it’s the bean not the process. The same thing that makes it such a creamy Refried Bean is the same thing that creates a mushy Chili Bean and all that gravy.
Happy Beaning!
Poor you! But you have a good girl so I’d keep her.
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Hi Professor Bean -
Can you you fill in some gaps on my next order? I got these in my last order and will include a few of the same in my next order, plus some new ones (have a few whites in my cart already).
The partially hidden one on the bottom right back is Crimson Popping Corn, btw.
Can you recommend any favorites? And which Lentils do you like? They’re out of Banana Vinegar, but what do you use it in?
No rush! 
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