the rancho gordo heirloom bean book blad

8/8/2019 The Rancho Gordo Heirloom Bean Book BLAD

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Flageolet Blue Speckled Tepary Pusacc Punuy

Yellow Eye

Taos Red

Rebosero

Rosade Castilla

Flageolet

Yellow Eye

Taos Red

Rebosero

Rosade Castilla Eye of the Goat Allubia CrioloToloso

VallartaVallarta

Eye of the Goat Allubia CrioloToloso

Blue Speckled Tepary Flageolet Pusacc Punuy



38 HEIRLOOM BEANS

Materials

• 8 oot pant tak

• zp-t

• twn

The AfrAme

1. Lay a stake on the ground as a guide or where you plan to build thetrellis.

2. Push two sets o stakes a oot (or as ar your soil will allow) into the

ground a ew inches rom the end o the stake and about one oot

apart.

3. Allow the stakes to cross at the top, pick up the stake rom the

ground, set it on top o where the two supports cross, and wrap a

zip-tie around that intersection.

Pole beans on

a trellis in the

Rancho Gordo

trial garden.

Trellises can

be structuredin various

ways; this

one combines

several X-type

frames.



39GROWING THE WORLD’S MOST DELICIOUS BEANS

4. Now you can push stakes into the ground every 8 inches or so,

lling in the structure. You can extend the trellis with new top

stakes as needed.

5. I you want to use less wood, leave a gap in your vertical stakes, add

a stake a couple o inches rom the ground, and run twine between

that and the top bar.

The XfrAme

This rame is similar to the A-rame, but instead o crossing the stakes attop, intersect them in the middle. Use twine as an option here by adding horizontal stakes at both the top and bottom.

The mVfrAme

1. Start by making an “M” by ollowing steps 1–3 or building an

A-rame, then repeating so that you basically have two A-rames

side-by-side.

2. At the point where your two A-rames intersect a ew inches o the

ground, attach a horizontal stake. Run twine rom one o the top

bars down and around the bottom bar, then up to the other top bar

to create the “V.”

You can also use stakes in place o the twine. When using twine, I suggest

starting with a ew vertical stakes at each end, so that the top bar is nice andsturdy. Remember, this thing needs to stand up or at least a ew monthsduring the growing season.

OTher Trellis ideAs

I simply rolling out some plastic netting sounds more appealing to youthan all that tying o twine, a number o products are available rom armand garden suppliers. Try to nd something with about a 4-inch grid that you can reach your hand through. Zip ties work great or securing that net-

ting to any stout structure.

Rebar rames

Another interesting option is to incorporate rebar. I have had successbending 20 oot lengths o #3 rebar to create a tunnel-like structure.

1. To bend rebar, two strong gardeners hold each end o the rebar and

start to walk toward each other, orcing the center o the bar up into

the air. It will eel a bit like you just caught a big ol’ sh.



108 HEIRLOOM BEANS

Color and markings T a utcoo ban, oty wt pnk

akng. T a ao o o yow ban an a w yow ban wt

pup akng.

flavor and texture Puacc Punuy ncby c an n but not n a

cay o tacy way. Ty av a ug-k txtu an wou wok a a pot

ban o n o aboat cp, but i woun’t bot wt t n aa.

Phaseolus vulgaris Puacc Punuy



10950 HEIRLOOM BEANS YOU SHOULD KNOW

Ihave been lucky enough to have been served beans all my lie. I’ve always liked

them, and then o course I became a little obsessive about them. In Mexico,

mothers weaning their children rom breast milk will give their babies some pot

liquor rom the bean pot. It’s easy to digest, incredibly healthy, and it starts the

kids out with a love o beans.

As in a lot o amilies with two kids, one o my two sons isn’t such an adventur-

ous eater (to put it mildly) and the other loves oysters, gorgonzola, or just aboutanything else you put in ront o him. I am a dedicated home cook, so my heart

breaks a little each time the ussy one rejects something wonderul I’ve made.

Believe it or not, beans haven’t been as easy as they should have been or him,

despite his exposure rom the start. He declared he only liked pinto beans at

one point so rom then on, any new bean was “a new kind o pinto” and he eats

heartily.

My riends at the Culinary Collective and I are experimenting with importing

some beans rom Peru, under their Fair Food Trade stamp. One o the many

good beans we have imported is the Pusacc Punuy, a mostly Cargamanto-looking

bean, with some solid yellows thrown in or good measure. People love these

multicolored beans. I’ve seen them all over Mexico and Central America. The

Pusacc Punuy were pretty enough or me to cook and they were delicious.

I made a bowl or The Particular Eater. I’ve learned to set the ood down and start

talking about the weather or video games—anything except the ood at hand—or

it becomes a showdown. He timidly started to eat and I could only look at him out

o the corner o my eye, but I was relieved to see he was actually eating them, not

just tasting them. I knew victory was mine when he asked, “What are these beans

called?” and then my heart sank as I tried to sound as i I weren’t making up the

name Pusacc Punuy as I was going along!

Puacc Punuy



157RECIPES

4 cups pinto beans,

cooked, in their broth

1 bottle lager beer

2 slices high-quality lean bacon,

diced

½ medium yellow onion, chopped

3 garlic cloves, fnely chopped

3–4 serrano chiles,

seeded i desired and chopped

1 cup button mushrooms, chopped

Salt and reshly ground

black pepper to taste

Corn tortillas, warmed or serving

Lime wedges, or serving

serVes4

Like many slow-cooked dishes, drunken beans taste best thenext day. The bacon and beer have a better chance to seep into

the beans themselves, instead o just favoring the bean broth.

More and more, real cotija cheese rom Mexico is becoming available in stores. I haven’t ound a decent domestic version,but I can assure you the imported cheese is sublime. Some reci-pes will have you substitute eta i you can’t nd cotija, but that’sbecause the recipe author has never had the real thing. Realcotija is closer to Parmesan than eta. I you nd it, dust eachbowl with a generous amount o cotija right beore serving.

Note: You may substitute Rio Zape, Red Appaloosa, or Anasazi beans

for the pintos.

Cook the beans according to the instructions on page 000,

reserving the broth. In a stockpot over medium heat, warm

the beans and their broth. Add the beer and simmer to cook

o some o the beer, about 20 minutes.

Meanwhile, in a small, heavy skillet over medium heat, sauté

the bacon until the at is nearly rendered and the bacon isbrown, about 10 minutes. Remove the bacon with a slotted

spoon and drain on paper towels. Pour o all but 1 tablespoon

o the at in the pot. Add the onion, garlic, and chiles and

sauté over medium high heat until sot and ragrant, about 10

minutes. Add the mushrooms and sauté until wilted and sot,

about 5 minutes. Stir in the cooked bacon.

Add the mushroom mixture to the beans, season with salt and

pepper and simmer until the favors are blended, about 10

minutes.Serve the beans with warm tortillas and lime wedges.

dunkn Ban, o Boaco



Steve Sando...is making beans exciting,and it’s a sight to behold.

www.timberpress.com

—Food & Wine

About the Author

Press contact: Emma Alpaugh

ealpaugh @ timberpress.com

Publicity & Promotion

• National publicity

• Online marketing and promotion

• West Coast author tour

Steve Sando’s company, Rancho Gordo, grows, imports,

and promotes heirloom and heritage varieties while workingdirectly with consumers and ches like Tomas Keller, DeborahMadison, Paula Wolert, and David Kinch. Sando was namednumber two on Saveur Magazine’s top 100 list or 2008. Bon Appetit declared Sando one o the Hot 10 in the ood world o 2009, and Food & Wine placed Steve “at the oreront o thecurrent seed-saving movement.”

Timber Press books are distributed in the gift and book tradeby Workman Publishing. PLEASE SEE YOUR SALES REPTO ORDER, OR CALL (800) 722-7202.

Te Rancho Gordo Heirloom Bean Book invites the gardener and home cook to share Steve Sando’spassion or beans, proling the ty best beans to grow,save, and enjoy. From the silky favor o Good Mother

Stallard to buttery Runner Cannellinis, the most deliciousvarieties are presented alongside growing tips, favor notes,stories o their heritage, recipes, and beautiul photographsthat showcase the unique beauty o each bean.

The Rancho GordoHeirloom Bean Book Steve Sando’s 50 Favorite Varieties to Grow, Save, and Enjoy

ISBN: 978-1-60469-102-3

$19.95, CAN$24.95, paperback, 176 pp, full color throughout

Ships May 2011

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the rancho gordo heirloom bean book blad

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