Make Ahead
Rio Zape Beans with Toasted Chile Sauce
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13 Reviews
Anna F.
June 11, 2018
Just got my first ever bag of Rio Zapes from the Rancho Gordo Bean Club. Cooked this recipe to go with pulled pork. Everyone loved the beans and the recipe. Be sure to taste the soaking liquid first. It can be very bitter to the point of unusable. I was able to balance the liquid with brown sugar, lime juice, and a little milk. A friend said if the liquid is too bitter she will dump it and do a second soak.
luvcookbooks
January 31, 2012
Made the chile paste from here and used it in the Sunday Chicago Chile recipe. Liked it better than the one I entered, though it is a little more of a weekend recipe! Renewed my intention to roast my own chiles and love the blackened smoky garlic flavor. Fennel, cinnamon and cocoa powder are also new chile ingredients compared to my usual. Thank you!
Hellecoox
September 18, 2011
Sounds good, I'm hoping to make this tonight.
I'm puzzled, though, why the photo shows a different bean (Jacob's Cattle?), not "Rio Zape, which are a gorgeous purple and black speckled legume" quoted from above.
I'm puzzled, though, why the photo shows a different bean (Jacob's Cattle?), not "Rio Zape, which are a gorgeous purple and black speckled legume" quoted from above.
Fairmount_market
September 24, 2011
The first picture was shot for the Whole Foods sister website to food52. I think they took a picture of anasazi beans (which would also work well with this dish, and I believe is a dried bean that Whole Foods sells, unlike Rio Zape). I am partial to the Rio Zapes because they are so gorgeous uncooked, and I think they have a slight chocolate hint to them when cooked (of course accentuated in this recipe).
gingerroot
May 3, 2011
This sounds really wonderful, Fairmount_market! Ever since growing Christmas limas in my raised bed, I have become a fan of heirloom beans and can't wait to try this.
Fairmount_market
May 5, 2011
I haven't tried Christmas limas before, but they look delicious, and I'd love to try your lima bean dip sometime. Are they easy to grow?
gingerroot
May 5, 2011
Yes! They were the first bean I tried in my first raised bed and they did really well. They are the climbing vines in my profile picture. They have a wonderfully nutty flavor!
Fairmount_market
April 2, 2011
Thanks foodfighter for your thoughtful notes on this recipe. I like the idea of adding a bit of brown sugar and serving with pickled onions.
Blissful B.
February 18, 2011
What a beautiful bean! I'm so grateful for the return of heirloom vegetables via farmer's markets like your own.
Fairmount_market
March 7, 2011
The New York Times had a nice article today featuring the farmers Kasey and Jeff from Lonesome Whistle Farm in Eugene, OR, who grow these beautiful heirloom beans: http://www.nytimes.com/2011/03/06/us/06farmers.html?_r=2&emc=eta1
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