These rose-tinted beauties originated in King City, deep in California’s Salinas Valley, during the 1930s. Their growing popularity earned a mention in the novel that made John Steinbeck’s name: Tortilla Flat, published in 1935, four years prior to The Grapes of Wrath.
Though their appearance recalls the more diminutive Santa Maria Pinquitos, King City Pinks share a culinary identity with Buckeyes - thin-skinned, creamy, and with a similarly indulgent bean broth.
KITCHEN SUGGESTIONS
King City Pinks are an ideal base for ‘frijoles de la olla’-style pot beans, simply cooked with bean broth, onion garlic, salt and cumin. Their thin skin and creamy interior make them great for soaking up sweet and savoury baked-bean sauces, and they’re also delicious in chilis and stews - as well as Italian-style greens and beans, sautéed with braised kale or chard.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
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/5cm. 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 beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Buckeye
Latin name: Phaseolus vulgaris
Country of origin: USA
All our beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
These rose-tinted beauties originated in King City, deep in California’s Salinas Valley, during the 1930s. Their growing popularity earned a mention in the novel that made John Steinbeck’s name: Tortilla Flat, published in 1935, four years prior to The Grapes of Wrath.
Though their appearance recalls the more diminutive Santa Maria Pinquitos, King City Pinks share a culinary identity with Buckeyes - thin-skinned, creamy, and with a similarly indulgent bean broth.
KITCHEN SUGGESTIONS
King City Pinks are an ideal base for ‘frijoles de la olla’-style pot beans, simply cooked with bean broth, onion garlic, salt and cumin. Their thin skin and creamy interior make them great for soaking up sweet and savoury baked-bean sauces, and they’re also delicious in chilis and stews - as well as Italian-style greens and beans, sautéed with braised kale or chard.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
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/5cm. 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 beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Buckeye
Latin name: Phaseolus vulgaris
Country of origin: USA
All our beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
KING CITY PINK RECIPES
