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An heirloom bean from King City, California, with a rich history and a dreamy bean broth. It has a thin skin and a dense yet creamy interior. King City Pinks were mentioned by John Steinbeck in his seminal novel, Tortilla Flat. They helped put King City, California on the map in the 1930s.
Great as pot beans, baked beans or sautéed with greens.
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Rancho Gordo has led the revival of interest in Heirloom Beans. With a focus on products indigenous to the New World, or The Americas.
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Really good, cooked with ham bone in, I would certainly recommend.