Eye of the Goat (Ojo de Cabra) Bean
Our famous bean with the velvety texture and deep bean broth. A favorite classic pot bean.
Suggestions: Pot beans, soup, casseroles, refried beans, dips, chili
This absolutely delicious bean is similar to Good Mother Stallard in that it needs only onions and garlic to make it shine, but unique in its own right. Cooked simply, this bean, with a little salsa and some fresh tortillas, is about as grand as it gets. Please don't waste your stock or bones to "improve" this bean. Frankly, it doesn't need your help!
Eye of the Goat have a thin skin, releasing so much flavor into the bean broth and yet they are firm enough to hold their shape during cooking. As you bite into each bean, you'll notice the velvety texture and wonder why you've wasted so much time with bland, commodity beans from the grocery store.
Please try and cook it on its own with little adornment at least once. You won't be sorry!
Recipes and more information on Eye of Goat (Ojo de Cabra) Bean at Rancho Gordo.
Latin name: Phaseolus vulgaris
Country of production: USA
Pot beans, refried beans, soups, chili, casseroles, dips
Known as Ojo de Cabra in Mexico, this bean is thought to be originally from the northern state of Chihuahua, cultivated by the Rarámuri, or Tarahumara, the indigenous people of that region.
From the Rancho Gordo Kitchen
It might sound boring and strident when we stronly suggest cooking the beans simply, in order to really enjoy what makes them so special. But for this bean in particular, we implore you to enjoy a bowl with nothing more than minced white onion and a squeeze of lime juice. Once you've done that, feel free to get out a ham hock, or start a pot of chili.
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.
Pinto, Good Mother Stallard
Country of origin