Rancho Gordo King City Pink Bean - 1lb

AN HEIRLOOM BEAN FROM KING CITY, CALIFORNIA, WITH A RICH HISTORY AND A DREAMY BEAN BROTH. IT HAS A THIN SKIN AND A DENSE YET CREAMY INTERIOR.

You would think these pink beans would be a good substitute for the small, pink Santa Maria Pinquitos, but they're not. King City Pinks are closer to Buckeye; dense but not stodgy, they have a thin skin and produce a rich bean broth. We are in love.

COOKING SUGGESTIONS
Pot beans, chilis, baked beans, beans and rice

FROM THE RANCHO GORDO KITCHEN
A great option for beans and greens: combine King City Pink beans and their bean broth with your favorite sauteed greens. Serve them over a bowl of steaming rice, or use them in a chili.

COOKING INSTRUCTIONS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.

Similar To: Buckeye
Latin Name: Phaseolus vulgaris
Country Of Origin: USA