Recently a bunch of friends got together and had a bean party in Orange County. You can read all about it here. I look forward to doing it again. Hostess Deliliah Snell of Alta Baja knows the recipe for a good party is lots of good food and lots of great people. The chefs were Delilah Snell and Richard Lu (Alta Baja Market, Electric City Butcher), Evan Kleiman (Angeli Caffe, KCRW’s Good Food), and Carlos Salgado (Taco Maria). An all-star cast as far as I'm concerned. It was hot, it was fun, it was delicious, and this recipe is Evan's generous contribution to the party.
- 1 pound Rancho Gordo Royal Corona beans
- 1 onion, peeled and cut in half
- 1/4 cup extra-virgin olive oil
- 1 small yellow onion, peeled and minced
- 1 peeled garlic clove, minced
- 1 28 oz Italian-style tomatoes in juice or 3 cups of your favorite tomato sauce
- 2 teaspoons Rancho Gordo Mexican Oregano
- 2 teaspoons sugar
- Coarse salt and freshly ground pepper to taste
- Soak beans overnight in abundant water. They will double in size so be sure there is enough water to cover them after doubling.
- If soaking water is dirty, drain and discard it. Place soaked beans in a large pot and cover with water by 3 inches. Add 1 onion, cut in half. Bring beans to a boil. Turn heat down so that the beans simmer and let cook until tender but still holding their shape, about 2+ hours. Add salt to taste just before beans are finished cooking. Beans should be super creamy in texture.
- Saute the onion in the olive oil until very soft. Add the tomatoes or tomato sauce, oregano and sugar, and black pepper. Bring to a simmer and cook just until sauce begins to thicken. It should still be plenty saucy.
- Drain the beans and reserve a few cups of the liquid. Discard the onion halves. Toss the beans and tomato sauce together in a bowl. Place in baking dish adding some of the reserved bean liquid if necessary.
- Bake in preheated 350-degree oven for 30 minutes. Serve hot, at room temperature or cold. Excellent with French Feta on the side and some good crusty bread.
Recipe courtesy of Evan Kleiman