Yellow Eye Beans With Garlicky Salsa Verde
Cotija Cheese
In a pot, these Rancho Gordo Heirloom Beans were covered with about 2 inches of water and soaked for 4 hours, a bay leaf was added, brought to a boil, then simmered for around 2 hours until the dense and creamy beans were tender. Salt to taste.
To a good amount of olive oil add chopped garlic. Heat until the garlic is fragrant but not browned, add salsa verde (hot or mild depending on your taste). Then add the cooked Yellow Eye Heirloom Beans and heat through. This recipe of beans with olive oil, garlic and salsa verde was inspired by Nancy Silverton in her cookbook, A Twist of the Wrist. Served here with an extra dollop of salsa verde and grated cotija atop the beans. Cotija cheese is a hard cow’s milk cheese named after the town of Cotija, Mexico where it originated. This cheese is delicious grated over warm beans.
I am sending this side dish of Yellow Eye Beans with Garlicky Salsa Verde over to my blogger friend Simona of Briciole, as she is hosting Susan The Well-Seasoned Cook’s, Legume Love Affair Event for November. Are you a bean aficionado? Make sure to check out Legume Love!
On my drive home from work yesterday, I just had to stop and take some photos as the sun was setting. Most of the smoke and ash from the fires has blown away. On Saturday, there was a fire right here on the Palos Verdes Peninsula. Thankfully this one was extinguished quickly with no major damage.
My heart goes out to all Southern Californians who lost their homes in the recent wildfires.
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I have to say I rarely cook with beans, but those look gorgeous! Though my first though was that the picture on the bag looked kinda scary 🙂
Oh my… I love RG beans. Yours look fantastic!
RG beans are *awesome* no doubt. They made us rethink beans entirely.
I passed through the fires on Saturday here in northeast OC and Riverside County. It was devastating watching houses burn and the flames lick the freeway, which closed about an hour after we drove through. Harsh.
Can you believe I haven’t ordered Rancho Gordos yet??? Shocking, I know. They look amazing to cook with. I must reward myself with a holiday gift!
I love Rancho Gordo…buy beens almost every month…always trying something new. Beans, any kind of beans, pureed, thinned with olive oil (or oil from sardine or anchovy fillets) and/or a bit of water makes a great spread. Better for you and less fattening than high ocatane mayo, which is the only kind worth eating. Definitely will try this.