A number of years ago, in an effort to lower our meat intake, we started to cook more beans. For a number of reasons, largely flavor and selection, we've ordered the beans from Rancho Gordo, an heirloom bean grower based in California. Over the years I've had more kinda of Rancho Gordo beans than I
Luxurious is an understatement.
Steve Sando's Rancho Gordo has a new cookbook, “The Rancho Gordo Vegetarian Cookbook,” and it'll make you fall in love with beans.
Large White Bean Salad with White Anchovies and a Dressing Made with Preserved Lemon
The Super Bowl, America’s biggest football celebration and the one game for all the glory, is this coming Sunday. Are you ready for the big day? There are so many...Read More
This pack features: Five Different Varieties of Rancho Gordo Beans Ideal for American, Mexican, Italian, French Cuisines Fresh crop insures faster, consistent cooking time This 5-lbs sampler pack includes: Alubia Blanca: Small, versatile Spanish-style white heirloom bean. Has a creamy texture and will hold its shape even with long, slow cooking. Garbanzo Bean: A slightly nutty-flavored classic bean, essential for Middle Eastern, Mexican and European cooking. Rancho Gordo produces Heirloom Beans and is based in Napa, California. Domingo Rojo: A classic red bean that holds its shape when cooked. Its thick bean broth will coat every single grain or noodle with a luxurious sauce. Cranberry: Versatile and velvety, this thin-skinned Borlotti bean produces a rich, indulgent bean broth, making it perfect for classic Italian dishes as well as simple pot beans Yellow Eye: Rich, creamy and mild white and yellow heirloom bean versatile to cook for any cuisine If one variety is missing, we reserve the right to replace for a Rancho Gordo Bean of an equal value or higher.
A brothy hominy and bean stew, popular in the state of Sonora, in Northern Mexico. The name translates to "painted hen," most likely referring to the colorful ingredients. Pinto beans are often overlooked for soups and stews, but their creamy texture and rich broth really shine in this dish. This recipe makes plenty to
A classic bean originally from Peru, now being grown in California beanfields, the Mayocoba is also known as Canario or Peruano. It's a thin-skinned but meaty bean that will take on all the flavors you can throw at it but still hold its shape. Great as a substitute for Cannellini or Great Northern beans but unique in its own right. Producer: Rancho Gordo, Napa, CA 16oz/453g
Reprinted with permission from Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks by Crystal Wilkinson copyright 2024. Photographs by Kelly Marshall copyright 2024. Published by Clarkson Potter, an imprint of Penguin Random House. Wilkinson writes: "Take it old school wi
This was in our newsletter a couple of weeks ago and it clearly had an impact on some of our bean buddies. I thought I'd reprint it here. Maybe you recognize yourself. - Steve It’s easy to like our customers. People who cook and appreciate heirloom beans tend to be more interesting, nicer, and enjoy a better quality of
An unusual variation of the classic Lima. It offers a rich, full-bodied flavor, with a velvety chestnut texture. A true revelation for those who think they don't like Limas. "I hate lima beans!" is the reaction we get from most people when we show them the otherwise-appealing Christmas Lima beans. Customers are often surprised to hear that this a staff favorite! Christmas Limas are an intriguing variation on the traditional Lima, thought to have originated in Peru (hence the name Lima). They have a distinct chestnut texture and (according to some) flavor, but it's so subtle that's up for debate. In Italy, you'll find them as Fagioli del Papa or Pope's Beans. Also known stateside as Chestnut Lima and sometimes Calico Beans. Whatever you call them, they've done a great deal to help fix the bad reputation of traditional Lima beans.If you grew up thinking you hated Limas, you owe it to yourself to give this one a try.
(Photo: Tim Clinch) From Kate: "Consider garbure as the Gascon lagniappe, that little somethingextra that a shopkeeper gives a good customer. Garbure can be madeon its own or it can be the perfect use for leftovers after making agood and generous cassoulet. (I always seem to have a few beans leftin my cassole at the en
Special friends were coming over so I decided to use the last of my Marcella beans. We've been sold out for awhile but I'd been saving them for an occasion. This was it. (These easily could have been Alubia Blanca beans.) I soaked them for about two hours while I messed around in the kitchen and then cooked them with j
Heirloom bean company Rancho Gordo’s founder Steve Sando calls this style of barbecue over oak distinctly Californian.
After years of indifference, lentils are part of my kitchen repertoire. Beans aren’t going anywhere and in fact, they’re a very different sensation. But I am smitten with how quickly lentils cook and their distinct flavor. Our black caviar and French-style lentils both are very small, which normally would mean the skin
Reprinted with permission from Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks by Crystal Wilkinson copyright 2024. Photographs by Kelly Marshall copyright 2024. Published by Clarkson Potter, an imprint of Penguin Random House. Wilkinson writes: "Take it old school wi
Rancho Gordo establishes stable relationships with heirloom bean farmers and eaters, demonstrating a holistic approach to sustainability that preserves the diversity of the beans and the cultural traditions of the people who grow them.
I hadn’t cooked Buckeye (aka Yellow Indian Woman) beans for quite awhile. They’re small and dense but somehow creamy at the same time. I think they’d be great in a chili recipe but as usual, a simple bowl with little garnish is my preferred way to enjoy them. Macerated shallots are my current obsession: a sweet little
First I will tell you that I meant to make Deb Perelman’s Pizza Beans. This Smitten Kitchen recipe has been one of the most talked-about and produced recipes I’ve ever known. Members of our Bean Club make it constantly and collectively they’ve made it a classic. Read more in this blog post about how this dish morphed i
This easy vegetarian White Bean Salads Recipe with Rancho Gordo Dried Heirloom Royal Corona Beans and pineapple vinegar in the salad dressing recipe.
Discover delicate Flageolet beans. Step-by step recipe for a fresh, light, satisfying and delicious Flageolet Bean Salad.
I love fresh beans . They're versatile, inexpensive, and they feed a whole passel of people easily. What I don't like about beans...
An easy, tasty vegetarian Indian cooking Main dishes recipe using Rancho Gordo dried heirloom beans such as Cassoulet, Scarlet Runner, Yellow Indian Woman.
Discover the culinary excellence of Rancho Gordo Mayocoba Beans—creamy, versatile, and renowned for their thick-skinned perfection. Boasting a distinctive pale yellow hue and a soft texture, these beans serve as a blank canvas, absorbing the rich flavors of any dish. Originally from Mexico or Per...
A small, versatile Spanish-style white bean. It has a creamy texture and holds its shape even with long, slow cooking. Suggestions: Soups, baked beans, salads, bean dips, pot beans Often described as European-style beans, the Alubia Blanca can be used in all kinds of cooking from Mexican to Tuscan to even classic Yankee baked beans. Small and creamy, these are quick-cooking beans. They have a thin skin but still manage to hold their shape, making them ideal for salads. Use Alubia Blancas in recipes calling for navy beans, great northerns, cannellini or white kidney beans. They would also make a fair substitute for the rare Zolfini beans from Tuscany. Made by: Rancho Gordo Made in: USA Specifications: 1 lb. Latin name: Phaseolus vulgaris Further Reading: Take a look at Rancho Gordo's Basic Bean Cooking for handy cooking and storing tips, then check out The Rancho Gordo Heirloom Bean Guide for more info and recipes using Rancho Gordo's delicious beans!
Inspired by a Yotam Ottolenghi recipe, here is a dish you could take to a gathering and serve at room temperature. So many hosts want some help but dread hearing, "What can I bring?" Make it easy on them and bring this. Or serve it as a side at your own celebration. 1 large green pepper, or 2 small 2 bunches green onio
San Francisco Top Chef Chef Chris Cosentino's Appetizers recipe for Rancho Gordo dried heirloom Royal Corona Beans with Italian nduja spreadable sausage.
Diane Kochilas is a chef and award-winning author of numerous cookbooks, including a favorite of ours, called Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget to Die. This recipe is from her new book, The Ikaria Way: 100 Delicious Plant-Based Recipes Inspired by My Homeland, the Greek Is
We're in love with Rancho Gordo's Minestrone Soup recipe. Inspired by Marcella Hazan’s iconic Minestrone alla Romagnola, Rancho Gordo steamlined the recipe - and even adapted it for a slow cooker!
Luxurious is an understatement.
From the book Snacks for Dinner by Lukas Volger. Copyright © 2022 by Lukas Volger. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission. From Lukas' notes: These warm, creamy beans cloaked in smoky, savory olive oil are a quick centerpiece “dip” for a snacky meal. They provide an ex
This recipe is very flexible, so go ahead and adjust it based on your tastes and what’s in your kitchen. Once you find your perfect bean marinade, you’ll be set! These beans make an unexpected but welcome addition to an appetizer spread. You can also toss them with sturdy greens for a salad. Recipe from The Rancho Gord
Our friend Emily Nunn is a People of The Bean. Her clever Department of Salad newsletter is an endless font of salad wisdom. She's written an ebook for Rancho Gordo, and she's a constant inspiration for better and better salads. She is an advocate for this delicious version of Ranch Dressing. It's excellent, but I am l
Favorite Sides Bean Recipe from Three Sisters Nixtamal Portland with Rancho Gordo Dried Heirloom Lila Beans Xoxoc Project Chile Guajillo Adobo Recipe.
