RANCHO GORDO BEANS RECIPES

Steps:

• Sort through the beans and discard any rocks or shriveled beans. Rinse and drain well.
• Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2" above the beans. Add the roughly chopped onion and 2-3 tablespoons of bacon drippings (or lard). 
• Bring to a boil. Reduce heat to a simmer and partially cover. Let simmer for 1.5-2 hours.  Ensure that the water level is well above the beans by adding more water as they cook if necessary.  
• Start tasting them after 1 1/2 hours. If they are hard or grainy they need a little more time.
• Once cooked add 1 teaspoon of salt and simmer for another 10-15 minutes.  I also added a pinch of Mexican oregano at this point.  
• Give a final taste for seasoning, adding more salt if necessary.  I added another generous pinch, so that is about 2 teaspoons total.   Serve immediately.
• If you want, portion them into 1 cup sized bags along with plenty of the broth for freezing.  

Steps:

• Sort through dry beans removing any sticks, stones or other foreign items.
• Soak beans in water overnight.
• Drain beans, rinse under cold water and set aside.
• Place the cooked ham bone or ham hocks in a large sauce pan.
• Add the dry beans.
• Add enough water to cover the beans and bones by about three inches.
• Place over medium heat, bring to a low boil and let cook for one hour.
• Remove the bone, set aside and let cool.
• Add chopped onion.
• Add chopped celery.
• Add sugar.
• Add salt.
• Add Black Pepper and stir well.
• Remove any meat from the bone and discard the bone.
• Return the meat to the pot with the beans.
• Continue to cook the beans until they are soft and tender.
• Taste the beans and add additional salt and/or black pepper to taste.
• Mix flour and water, removing any large lumps as you stir.
• Stir the mixture in the beans and let cook for a few minutes longer to thicken.
• Serve warm and enjoy!