Fresh beans are always tastier than canned, so why not go all the way and make fresh baked beans? Our Rancho Gordo beans are the perfect ingredient for these recipes. You can choose whether or not you want to go vegetarian or use humanely-raised bacon.
Baked Beans with Bacon
2 cups dried beans (perfect for Rancho Gordo Yellow Indian Woman Beans or Domingo Rojo Beans)
½ pound bacon, diced
1 medium onion, peeled and chopped
⅓ cup molasses
2 teaspoons dry mustard
1 teaspoon ground black pepper
Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a dutch oven. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.
Vegetarian Baked Beans
2 cups dried beans (perfect for Rancho Gordo Yellow Indian Woman Beans or Domingo Rojo Beans
1 tablespoon and 2 teaspoons of neutral oil, like grapeseed
2 organic onions, diced
1/2 block of firm tofu (https://shop.fromthefarmer.com/products/tofu-fresh-tofu-inc-1-lb)
1/4 cup mirin
1/4 cup tamari
1/4 teaspoon salt
3 tablespoons prepared mustard
1/2 cup molasses
Rinse and drain dried beans. Add them to a large pot and cover with an inch or two of water. Soak dried beans overnight, or at least for 8 hours to soften them. Once soaked, move pot to the stovetop and add more water if necessary, so that the beans are covered by at least an inch of water. Bring to a hard boil and cook for 15-20 mins, then cover and cook until beans are just tender, about 25 minutes. Once cooked, drain beans and set aside. You can do this step a day or two in advance.
Preheat oven to 350 degrees. Cut tofu into small cubes. Place on a parchment lined baking sheet and bake for 20 minutes, periodically turning pieces so they are evenly cooked. While tofu is baking, combine mirin, tamari, and ¼ cup water in a medium bowl, then add baked tofu to marinade and set aside.
In a dutch oven, heat the oil over medium heat. When hot, add onions and a pinch of salt and sauté until translucent. Add beans, tofu, and onion mixture, salt, mustard, and molasses and mix well. Adjust seasonings to taste and then bake, covered, for one hour.