For this meal, the Yellow Indian Woman beans met with the shallots and a few crumbles of goat cheese. As the whole mess settles and melts you get what is almost a sauce and the beans have never been happier.
Thinly sliced shallots
Rancho Gordo Banana Vinegar or Pineapple Vinegar
Rancho Gordo Oregano Indio
Yellow Indian Woman beans, cooked in the Rancho Gordo Manner
Crumbled goat cheese
To make the pickled shallots: Place sliced shallots in a bowl and add enough vinegar to cover completely. Add a pinch of salt and a sprinkle of Oregano Indio (crush with your hand). Let rest about 15 minutes, stirring occasionally.
Scoop warm beans and broth into a bowl and top with a spoonful of pickled shallots and a crumble of goat cheese.