13 Beans

Over the past few months I have wanted to place an order with Rancho Gordo (and buy his book) for some interesting heirloom beans. I did appreciate the quality of the fresh black beans that I was able to purchase this summer at GreenCity, so I have been wondering if they are worth the premium (and the shipping cost). I think I will decide on a few varieties to try in the next few weeks. Anyone try them out or have an suggestions on which of the many tempting varieties I should try? For now, I was just tempted by a bag of 13 Bean Soup that I found at my trusty Treasure Island. Aren’t all the colors wonderful?

The beans do take a little planning because they need to be soaked over night but the result is wonderful. Warm, hearty, soothing. Perfect for a cold winter weekend. I didn’t get a good picture of the final product, but believe me, it is worth trying. Mine turned out a little thick, so I would not really call it soup, it was more like a thicker stew or veggie chili.

13 Bean Veggie Chili
Recipe adapted from the Bob’s Red Mill Bag

2 Cups of 13 Bean Soup Mix
1 Ham Hock
1 Medium onion; chopped
1 15 oz can of diced tomatoes (I used Hunt’s Fire Roasted diced w/Garlic)
1 Tablespoon Chili Powder
1/2 Teaspoon Cumin
1/4 Teaspoon Aleppo Chili Peppers (optional, I thew some in since I have them; crushed red pepper flakes would also work for some spice)
2-3 Cloves of garlic; minced

Wash and soak the 2 cups of beans overnight. In the morning, drain and rinse and bring 2 1/2 quarts (10 cups) of water to boil in a large dutch oven or pot. Add the beans and ham hock and bring to a boil. Reduce heat and simmer for 3 hours.

Add chopped onion, tomatoes, spices and garlic. Simmer for 30 mins. (Be careful towards the end because it will thicken and I did burn a little of the bottom of mine).

Serve in a bowl with a hunk of crusty bread. Would also be good over white rice.

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