Harms Dried Lavender Rancho Gordo Royal Corona Beans Recipe
We love Rancho Gordo beans at Harms, and fall is the perfect time to cook them. You can put these beans in a crock pot in the morning (perfect weeknight time saver!) with your favorite herbs and water and they come out great every time. You don’t have to add chicken stock or broth—water makes an amazing broth with these beans.
What makes the beans even more delicious is the story behind Rancho Gordo products! This project works to help small farmers in Mexico continue to grow their heritage beans using centuries-old techniques. Explore RANCHOGORDO.COM for more information and cooking suggestions.
One pound of your favorite Rancho Gordo Beans (we used the Rancho Gordo Royal Corona Beans)
1 teaspoon Harms dried lavender flowers
Three sprigs fresh thyme and/or oregano
Three garlic cloves, crushed
1 organic carrot
Sea Salt and ground pepper to taste
Cover beans with an excess of two inches of water and soak overnight. Drain and rinse.
Place one teaspoon of Harms dried lavender loose flowers (start light. You don’t want to overdose yourself this first time!) or two or three stems of lavender with flowers, two or three springs of fresh thyme and/or oregano, and three crushed garlic cloves in a cheese cloth bag.
Place the cheese cloth bag, one onion cut into large chunks, a chopped carrot, and the beans, in the crock pot and cover with enough water to cover the beans. Add more water if needed. You may also use chicken broth for all or part of the water.
When the beans are easy to crush but still have form, they are done. In a slow cooker, this takes about 8 hours. Add sea salt and pepper to taste, and drizzle with olive oil.
This recipe is great because it is so simple and healthy!