This week’s pick is, “Beans with Wild exotic names”. Not your average corner supermarket staple product that’s for sure. Don’t fret these beans can be found online and at several stores.
This is just the start to a 10 part series on beans, so have fun and enjoy.
#1 Eye Of The Goat Beans
The Eye Of The Goat Bean (or “Ojo de Cabra” Beans) is an heirloom runner type bean related to Scarlet runner beans. Beans originated in Central and South America and began to be cultivated in Mexico over 2,000 years ago.
They are round, slightly kidney shaped with a beige-tan background and curved brown stripes. They have a creamy texture, smooth silky texture to the pallet. They keep their shape after cooking. Robust flavor balances perfectly together with your sauces or casseroles.
I used these in place of pinto beans in my Chili Recipe. Soak overnight and cook 1 hour or until tender. (Depends on your water quality). Add to your favorite recipes. The Eye of the Goat bean has a great natural flavor but still is very versatile and a perfect vehicle for bold flavors. They can be substituted for pinto, black-eyed pea, cranberry, or red kidney beans.
Chile Verde Con Cerdo (Green Chili With Pork)
Spiced with árbol and chiles, this mellow, satisfying chili compliments pork, chicken or beef and Rancho Gordo’s Ojo de Cabra (Eye of the Goat) beans.
- 3 dried árbol chiles, stemmed and seeded
- 1 dried guajillo chile, stemmed and seeded
- 1 ancho chile, stemmed and seeded
- 1 1/2 cups boiling water
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1 garlic clove, chopped
- 1 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
- Kosher salt or sea salt
- 2 pounds trimmed, boneless pork shoulder, chicken or beef, rinsed and picked over, then cut into 1-inch cubes
- 2 cups dried Eye of the Goat or red kidney beans (Soaked and Cooked)
- 1 thick slice of bacon (1 ounce), cut into 1/4-inch strips
- 3 tablespoons extra-virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- 1 cup dark Mexican beer
- 2 cups chicken stock or low-sodium broth
- Freshly ground pepper
- Sour cream, cilantro sprigs and lime wedges, for serving
In a heatproof bowl, soak the arbol, guajillo and ancho chilies in the boiling water until softened, about 20 minutes. Drain the chilies, reserving 1/3 cup of the soaking liquid. Coarsely chop the chilies.
In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 20 seconds. Transfer the seeds to a blender. Add the chilies and their reserved soaking liquid along with the oregano, garlic, paprika and 1 tablespoon of salt. Puree until smooth. Scrape the chile puree into a large nonreactive bowl or baking dish. Add the meat and toss to coat thoroughly. Cover and refrigerate overnight.
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In a large saucepan, cover the beans with 2 inches of water and soak overnight. Rinse, add water 2” over beans and bring to a boil. Simmer over low heat, stirring occasionally, until tender, about 1 hour; add more water as needed to keep the beans covered by 2 inches. When the beans are just tender but still al dente, season them with salt and let stand in their cooking liquid for 5 minutes.
Preheat the oven to 375. In a large, enameled cast-iron casserole, cook the bacon over moderate heat until the fat has rendered, about 3 minutes. Using a slotted spoon, transfer the bacon to a large plate. Add the olive oil to the casserole. Working in batches, cook the chile-meat mixture over moderately high heat, turning a few times, until richly browned all over, about 4 minutes. Transfer the browned meat to the plate with the bacon.
Add the onion to the casserole and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the meat and bacon and any accumulated juices and stir well. Add the beer and boil over high heat until reduced by half, about 8 minutes. Add the chicken stock and bring to a simmer.
Cover the casserole, transfer it to the oven and bake for about 30 minutes, until the goat is tender when pierced with a fork. Add the beans and bake, uncovered, for about 10 minutes, until they are warmed through. Remove the casserole from the oven and let rest for 10 minutes. Season with salt and pepper. Transfer the chili to bowls and serve with the sour cream, cilantro sprigs and lime wedges.
Make Ahead, the chili can be refrigerated for up to 3 days. Reheat gently.
For this dish I also prepared a second recipe. I substituted Jacobs Cattle Beans in place the “Eye Of The Goat”. It complimented the dish very well. When you have several pounds of these beans, you have to experiment.