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Pot Beans
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Unstintingly nutritious, not to mention cheap and delicious—what’s not to love about beans? One drawback: The dried ones you find stowed away on supermarket shelves are often several years old. That’s not the case with the beans from Cayuga Pure Organics, a farm outside of Ithaca, which recently began selling Wednesdays at the Union Square Greenmarket. These pintos, for instance, were harvested in October, ensuring a relatively short cooking time and thus greater flavor retention. They’re at their best when cooked simply, as in this recipe from California’s cult beanery Rancho Gordo. -- Robin Raisfeld & Rob Patronite
Ingredients
1 pound pinto or beans of your choice1 tablespoon lard or extra-virgin olive oil
1 white onion, chopped
2 garlic cloves, smashed
2 teaspoons salt or to taste
4 limes, cut in half
1/4 cup cilantro, chopped