The Montana Buckeye Bean, sourced from Rancho Gordo, is a small heirloom bean grown here in the Treasure State. It has a dense yet velvety texture that holds its shape and provides a rich broth. A little rinse, an overnight soak, and one hour on the cooktop with some aromatics and vegetable stock results in a dish that is comfort in a pot.
These beans are best refrigerated overnight and then reheated and served the next day.
SERVES 8–10
16 ounces Rancho Gordo Buckeye Beans
2 tablespoons olive oil
½ large onion, chopped
4 garlic cloves, minced
1 teaspoon fresh cracked pepper
1 quart water
1 quart vegetable stock
1 tablespoon kosher salt
The night before cooking, rinse the beans and discard any debris. Soak beans overnight in water.
When ready to cook, drain the beans and set aside.
In a large pot, heat the olive oil over low-medium heat then add the onion, garlic, and black pepper. Cook for 10 minutes, until the onion is translucent (do not brown).
Add the beans, water, and vegetable stock and bring to a robust boil for 5 minutes. Turn down to a simmer and cook uncovered for 1 hour.
Add the salt and stir. Place the lid on the pot and continue to simmer for another hour. The beans should be firm but cooked through. Let sit with the lid off for up to 2 hours to allow the salt to fully permeate the beans.
Note: This recipe is inspired by the directions of Rancho Gordo founder Steve Sando. Leftovers keep in the refrigerator for up to 5 days, and they easily freeze for use later. Experiment with additional ingredients to add spice and dimension
