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Most people think of heirloom when it comes to tomatoes, but did you know the term also applies to beans? Steve Sando of Rancho Gordo Beans is serious about the heirloom varieties he has discovered. The beans he sells are less than a year old, compared to many commercial beans that can be up to ten years old! His varietals are fresh tasting, creamy and satisfying. Today, we're featuring beans and will be enjoying Pozole, Braised Rice Beans, Sauteed Duck Breast with Flageolets, and an Heirloom Bean Salad.
WATCH VIDEO: Emeril cooks your favorite recipes.
Emeril's Tips
- Make sure to soak your beans in room temperature water for about eight hours before cooking. Soaking the beans will soften them up and insure that they're tender once cooked.
- Cook your beans with vegetables like carrots, garlic, celery and onion to infuse more flavor into them. And what's more, once you've cooked the beans in those veggies, a delicious bean stock is left behind that's perfect for soups and stews.
WATCH VIDEO: Expert Steve Sando talks about heirloom beans
Recipes featured in this episode:
Pozole
Braised Rice Beans with Dinosaur Kale and Heirloom Tomatoes
Sauteed Duck Breasts with Flageolet Beans and Beurre Rouge
Heirloom Beans Salad with New Mexican Red Chili Powder Marinated Chicken
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Heirloom Tomatoes and You
