INGREDIENTS FOR THE COOK:

• 1 LB bag of Rancho Rancho Gordo Beans
• 1/2 Onion (red or white) diced or food processor
• 3 garlic cloves diced or food processor
• 2 TBLS of oil
• 3×3 square of Dried Kelp
• 1 TBLS salt

Directions

FOR THE SOAK

1. Put the lb of beans in water about 2 inches over the top and let sit for 8 hours or over night. Don’t worry about having to much water…
2. Drain and rinse.

FOR THE COOK

1. Food processor the onion and garlic.
2. Saute that mixture in 2 TBLS of olive oil (a little color)
3. Add beans and Kelp then cover with water.
4. Stir and bring to a vigorous boil. 8-10 minutes
5. Then reduce to a medium simmer and add the 1 TBLS of salt. Then partially cover so that there is room for steam to escape. Cook 1-2 hours and add water when necessary. Stiring occasionally throughout.
6. When cooked, (tender but not mushy) drain excess water and save it for other uses like a soup!

Now use the beans in what ever recipe you like.