Domingo Rojos My Way
By Stuart Cristol-Deman, courtesy of stuartonthecoast.com
Serves 4-6 as a Main Course
This red bean has a depth of flavor that works well with the acidity of the tomatillo salsa and they happen to be my favorite Rancho Gordo beans, but you can really cook any beans this way.
1 lb Rancho Gordo Domingo Rojo beans, rinsed
1 tbsp olive oil
2 carrots, diced
1 onion, diced
2-3 cloves garlic, crushed
1/2 tbsp Mexican oregano
6 cups water
Pinch of salt
- In a 3.5 or 6 quart Chamba Soup pot, saute the vegetables for a few minutes in the oil.
- Add the oregano, crushing the leaves between your hands to release the aroma and grind into a powder.
- Add the beans and water to cover them by about 2 inches.
- Bring to a boil and cook for 5 minutes.
- Turn the heat down to a simmer, but not so low that the beans don't move around in the pot, and cover. Cook for about 1 and half hours.
- Remove a bean and cut it in half. Look to see if most of the starch on the inside is opaque. Taste for doneness as well.
- Add salt and cook until done, up to another half hour.
Scoop out the beans into a serving dish, saving the broth for later use. Top with the salsa and sour cream. Enjoy!
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