I hadn’t cooked Buckeye (aka Yellow Indian Woman) beans for quite awhile. They’re small and dense but somehow creamy at the same time. I think they’d be great in a chili but as usual, a simple bowl with little garnish is my preferred way to enjoy them.
Macerated shallots are my current obsession: a sweet little bite that adds acid, texture and flavor. It’s not as harsh as a plain onion would be.
For this meal, the Buckeye (Yellow Indian Woman) beans met with the shallots and a few crumbles of goat cheese. As the whole mess settles and melts you get what is almost a sauce and the beans have never been happier.
- Thinly sliced shallots
- Sea salt
- Rancho Gordo Banana Vinegar or Pineapple Vinegar
- Rancho Gordo Oregano Indio
- Buckeye beans, Pinquitos, or Midnight cooked in the Rancho Gordo Manner
- Crumbled goat cheese
- To make the pickled shallots: Place sliced shallots in a bowl and add enough vinegar to cover completely. Add a pinch of salt and a sprinkle of Oregano Indio (crush with your hand). Let rest about 15 minutes, stirring occasionally.
- Scoop warm beans and broth into a bowl and top with a spoonful of pickled shallots and a crumble of goat cheese.