This unusual bean is an heirloom variety from Mexico. This bean is very rare in the United States. Cooks love these beans. It was selected by Santa Fe chefs as a bean they would like to have.|
Basic Bean Cooking Instructions
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.
Raquel Bean Ragout with Mezcal
2 cups dried Raquel Beans
2 cups water
2 cloves garlic, peeled
1 medium carrot, peeled and cut into 3 pieces
1 serrano, stemmed and split
2 Roma tomatoes, split
1 Tbsp red chile powder
Juice of two limes*
1/2 cup mescal tequila
2 Tbsp chopped cilantro
Salt and white pepper
Place the first six ingredients in a pot and bring to a boil. Cook approximately 2 hours, checking for doneness, adding more water as necessary to keep the beans covered.
In a blender, puree the cooking liquid, the cooked vegetables, and only one cup of the beans.
Add this mixture back to the beans with red chile, lime juice, tequila and cilantro. Season with salt and white pepper and heat through.