Rancho Gordo Beans

We recently placed another order for Rancho Gordo beans.   This time we tried a bean called Scarlet Runner.  Surprisingly, these beans were huge.  I did not know quite what to do with them.  The label on the bag said they were meaty and crying for mushrooms.  So, after soaking all night, I sauteed some onions and mushrooms and added them to the cooked beans along with some fresh thyme. 

We enjoyed the large beans.  I only used half the bag for this meal and we even had left-overs.  The way I cooked them was good, we enjoyed them, but if anyone has any other hints as to what to do with these Scarlet Runners, I would be willing to try another recipe.

We served them along with a green salad and marinated flank steak.  We found the marinate last June at Noble Pig, a great blog.  I will definitely try this marinate again.  Flank steak is a favorite as of late.  We buy a package at Costco and then divide into several meals.  It is always tender, grills quickly and very, very good.

Quick-Marinated Flank Steak
Adapted from Gourmet by Noble Pig

1 1/2-2 lb flank steak
1/4 cup grainy mustard (or Dijon, not grainy)
2 tablespoons fresh lime juice
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon minced garlic
1 teaspoon minced, peeled ginger
1/4 teaspoon ground black pepper
Salt to taste

Place the flank steak in a Ziploc bag.  Whisk together the mustard, lime juice, Worcestershire, soy sauce, hoisin, garlic, ginger and pepper until smooth, then pour over steak, turn to coat.  Chill for 1 hour before grilling to perfection.