Steve Sando's master recipe for a pot of beans is 'good, simple cooking at its best'

Steve Sandos master recipe for a pot of beans is ideal for times when youre looking to keep things simple in the kitchen.And given that his Rancho Gordo brand of beans have somewhat of a cult following, this might be the pot of beans recipe to bookmark.Included in his latest cookbook, The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, its super easy to make and will set you up for the whole week.

Even if youre a first-time dried bean maker, the flavour and versatility of this big batch may just convert you from canned. Enjoy them on their own or as a base for a few different meals. With a typical pot, I like to make a soup, some kind of stew, and then I add a half cup to salads or scrambled eggs or just about anything Im cooking, said Sando.

If he has any left over at the end of the week, hell pure them with sauted onion and garlic to make a hearty dip. (The beans will keep in an airtight container in the fridge for up to five days; beyond that, he suggests freezing them in their liquid.)

Alternate between dark beans one week and light the next, as Sando told us he likes to do, or settle on your favourite variety. Either way, his recipe is sure to be a delightful base for your weekly meal planning and prep.

Master recipe for pot beans

By Steve Sando

When you make this pot, youll be set for the rest of the week. The night you make the beans, treat yourself to a bowlful topped with a sprinkling of chopped white onion and a dash of olive oil. I like a squeeze of lime, too. I like plenty of bean broth, but the beans should be the star and not lost in a bowl of liquid. This is good, simple cooking at its best.

At least once, make your beans this way, with no stock or pork or much of anything. I think youll see that bones and stock are not necessary for good beans.

Ingredients

• 1 tbsp extra-virgin olive oil or other fat
• white onion, chopped, plus more for garnish
• 2 garlic cloves, smashed
• 1 lb uncooked heirloom beans, picked over and rinsed
• 1 tsp dried Mexican oregano
• Salt
• 4 limes, halved, for serving
• Fresh cilantro, minced, for serving
• Fresh serrano chile, minced, for serving

Preparation

In a stockpot over medium heat, warm the olive oil. Add the onion and garlic and saut until soft and fragrant, about 5 to 7 minutes. Add the beans, oregano, and enough water to cover by 2 inches. Increase the heat to high and bring to a rapid boil; boil for 10 to 15 minutes. Decrease the heat so that the beans are barely simmering and cook, partially covered, until the beans are soft, from 1 to 3 hours. Add more water as needed to keep the beans fully covered.

Just before the beans are done, season them with salt. (For 1 pound of beans, I recommend about 1 tablespoon of salt.)

Ladle the beans and some broth into bowls. Serve with limes, chopped onion, cilantro, and minced chile.

Makes 68 servings

Reprinted with permission from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen by Steve Sando with Julia Newberry, copyright 2024. Photographs copyright 2024 by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.