What: Made my first pot of artisinal, heirloom beans from Rancho Gordo. Used the "King City Pinks."
Process: Soaked over night in water. In fact, didn't start cooking the beans until around 2pm. Used a crockpot. Heated to high. Added onion, carrot, black garlic, oregano, and olive oil. Cooked a little. Then added the beans, with soaking water, and some additional water. Cooked beans quite a while, until around 6pm. Cooked longer uncovered. Added salt.
Result: Good, damn good. The broth was very good. I thought it would be thicker, but this was a soupier broth. Honestly, the beans probably could have used more cooking, but we were getting mighty hungry. Added some grated parm and ate with a sesame seeded semolina roll.