Oh my! Just cooked up Alubia Blanca beans yesterday. They are small white beans from Rancho Gordo I am proud to say I got from the bean club. I was on the waiting list for almost 2 years btw, before Covid-19. I heard that the waiting list is 11,000. Moma Mia!!! (BUT You can buy beans directly from their site or check your local market,)
I put the beans in a pot of water and boiled from for 30 min, drained and rinsed. (some people keep the broth…maybe I should next time). Next into a crockpot on high for 6 hrs. I don’t think it needed to be that long, but they held up. I added one can of chicken broth, water, a carrot, celery, pepper, and some of Rancho Gordo Oregano. (It smells so good!)
Today I had some heirloom & cherry tomatoes from a couple of deliveries. Been getting CSA deliveries to make sure fresh produce is in the house as haven’t been going to any farmer’s markets these days, except the small one near me once in a while.
The tomatoes were sliced, salted with a little with olive oil & a few cloves of crushed garlic. Baked at 375 degrees for apx 30 min. Did this early with the temperature still cool in the morning.
I added the roasted tomatoes with the beans and it’s so damn good. I keep thinking about it. Beats thinking about how many days we’ve been shelter in place and all that jazz, right?
Weir Talk 