The Rancho Gordo Kitchen: Beans and Greens

A quick lesson in cooking chard and beans, including the stems. There's no recipe but one isn't really needed. You can adjust the beans to greens ratio according to your whims.
Heirloom beans have a lower yield but they have much better flavor than commodity beans. We used Rancho Gordo Alubia Blanca in the video but any good white bean will do, like Royal Coronas or Ayocote Blanco. Dark beans would also be fine but obviously the taste is going to be different.

[teribennett]

Nice video looks completely do-able. If you could add captions noting each ingredient that would be helpful.

[Hollis_has_questions]

i have all kinds of dried (and canned) beans, along with lots of different kinds of sausages, dried, cured, smoked, frozen, etc. bacon, tofu, and even Wagyu ground beef, too. i also have 3 lbs of Iacopi Farms Dried Butter Beans, just waiting to be used in this exact kind of recipe. i have Tasso, Chorizo (Spanish AND Mexican), Andouille, Ventreche, Garlic Sausage, Pork Belly, Smoked Ham Hocks, ... hey, am i the Bubba Gump of Specialty Charcuterie, or what?