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February 01, 2019
By Stuart Cristol-Deman, courtesy of stuartonthecoast.com
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
Scoop out the beans into a serving dish, saving the broth for later use. Top with the salsa and sour cream. Enjoy!