The lifestyle indulgences I go in for might seem quirky, I admit. In some ways I’m frugal: our cars are old, I usually upgrade my wardrobe only when actual holes in my clothing require it, and we’ll probably never update our very-1980’s kitchen. But other times, I splurge indiscriminately: finding myself in a new grocery bulk section last week, I bought a bag of every unfamiliar dried bean there.
Yellow beans! Pink beans! Speckled beans! Tiny beans! And more, many more. I have only one source to blame for this new obsession: Rancho Gordo. A local shop carries their beans, which have opened my eyes to the wide world beyond black and white beans, familiar pintos and chickpeas. I have fallen down the dried-bean rabbit hole and I like it here.That charmer pictured above is Rancho Gordo’s Ojo de Cabra, a meaty beauty of a bean so succulent that I kept plucking them from the bubbling pot despite the peril to my fingertips. Like all beans, they’re even better the next day, and that’s when I suggest that you make this pasta.
This dish is fine and dandy with drained canned white beans (maybe add a little chopped fresh rosemary in that case), but it is even better as a showcase for an excellent bean if you cook it yourself and use a few scoops of the bean broth to finish cooking your pasta.
Do you have a favorite bean, or an unusual recommendation that I should seek out? Please tell me! Continue reading