Ten Beans of Mexico Bundle
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A pretty Californian variety with a literary heritage and a wonderfully rich, gravy-like bean broth. The Heirloom Bean Co sources these and a range of other Phaseolus beans from North American bean specialist Rancho Gordo, founded in the early 2000s by Steve Sando to preserve and promote traditional and rare bean varieties of the Americas. |
These rose-tinted beauties originated in King City, deep in California’s Salinas Valley, during the 1930s. Their growing popularity earned a mention in the novel that made John Steinbeck’s name: Tortilla Flat, published in 1935, four years prior to The Grapes of Wrath.
Though their appearance recalls the more diminutive Santa Maria Pinquitos, King City Pinks share a culinary identity with Buckeyes - thin-skinned, creamy, and with a similarly indulgent bean broth.
Images & cooking instructions © Rancho Gordo Inc.
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Kitchen Suggestions
King City Pinks are an ideal base for ‘frijoles de la olla’-style pot beans, simply cooked with bean broth, onion garlic, salt and cumin. Their thin skin and creamy interior make them great for soaking up sweet and savoury baked-bean sauces, and they’re also delicious in chilis and stews - as well as Italian-style greens and beans, sautéed with braised kale or chard.
Cooking these beans - the Rancho Gordo method
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/5cm. 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 beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Recipe ideas
Rancho Gordo’s King City Pinks and Chorizo Stew
Rancho Gordo’s Nut-Dusted King City Pinks and Sautéed Greens in Bean Broth
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Ingredients
King City Pink Beans
Similar to: Buckeye
Latin name: Phaseolus vulgaris
Country of origin: USA
Sold in resealable 1lb (453g) bags
