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Santa Maria Beans with Medjool Dates from Rancho Gordo Recipe

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This recipe for Santa Maria Beans with Medjool Dates from Rancho Gordo is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Beans:
1 lb uncooked Rancho Gordo Santa Maria Pinquito beans
1 onion halved
5 lg garlic cloves smashed
2 bay leaves

For the Sauce:
1-2 lg Anaheim Chile
1 lb smoked thick cut bacon diced
1 onion chopped
4 garlic cloves minced
1 t pure Chile powder (I like Rancho Gordo New Mexican Red Chile)
1 t ground cumin
1 t ground coriander
1 t mustard powder
2 c tomato purée
1 c Mexican style lager
1/2 c brewed coffee
5 Rancho Meladuco Medjool dates pitted and chopped
Salt and pepper
Mexican crème for serving optional
Directions:
Directions:
Beans: can soak beans in cold water 4-8 hours. Drain and place in large pot and cover with fresh cold water by 3 inches. Add onion and garlic and bay leaves and boil over high heat for 10-15 min. Lower to simmer and cook gently uncovered until beans tender about 45 min to 2 hours. Add 1-2 t salt when beans beginning to be tender. Add hot water (not from tap but heated in kettle or pan) as needed to keep beans covered.

Sauce:
Roast pepper (I do in oven) until charred. Put in bowl and cover for at least 15 min. Remove skin, stem, and seeds. Chop finely.
In lag Dutch oven, cook bacon over mod heat until crisp and brown. Remove 1/4 of the bacon to paper towel lined plate to drain to use for garnish. To pan add the onion and cook over mod heat about 5 min. Add garlic and cook for 1 min. Add Chile powder, spices and cook about a min. Stir in tomato purée, beer, coffee, dates, and diced Chile. Season with salt and pepper. Bring to boil then reduce to low and simmer until thickened and dates are breaking down about 30-40 min.

Drain the beans and reserve 1 c liquid. Discard onion, garlic, bay leaves. Add beans to sauce with reserved cooking liquid and cook over low heat until heated through. Season to taste with salt and pepper
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I do the beans in slow cooker the day before and refrigerate. I also add about 1/4 cup sorghum for a bit more sweetness (cause my guy likes that) and depth of flavour.
You can use pinto beans but please try these RG beans—they are incredible.
Use this as you would baked beans or just eat them like this.
Yum!

 

 

 

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