Rancho Gordo Beans

Famous Old Fashioned Heirloom Rancho Gordo Beans

 

White Cassoulet- grown from classic French Tarbais seed stock, the most famous bean for a traditional cassoulet but versatile enough for a everyday favorite. Suggestions: Cassoulet, salads, pot beans, casseroles, soups, pasta e fagioli, baked beans, dips. To cook these beans as they would in France, simmer with carrot, onion, garlic, peppercorns, and a bouquet garni (bay leaves, celery leaves, fresh parsley, and/or fresh thyme tied with string or placed in a cheesecloth bag). For an extra-rich broth, throw in a thick slice of pancetta or a ham hock.

 

Garbanzo (chickpea )- a slightly nutty flavored classic bean, essential for Middle Eastern, Mexican and European cooking. Freshest beans ensures quicker cooking and delicious flavor. Suggestions: salads, hummus. soups, dips, snacks. Garbanzos aren’t a true “new world” bean, but we love them so much and the imported crops tend to be so old and dusty that we make this one of our California crops.

Obviously they’re classic for hummus and as a key ingredient in a green salad, but they’re great in soups, too. For salads, try skipping the lettuce and go for the crunch. Celery, carrots, onions, Garbanzos (chickpeas) and your favorite dressing make for a great salad.

 

Midnight- A classic versatile essential black turtle bean, it holds its shape through lots of cooking yet retains its famous creamy interior.  The bean broth can be used as a base for all kinds of soup. Suggestions, salads, chili, refried beans, dips, soups, pot beans, Brazilian Feijoada. Midnight is a true black turtle bean with a rich, traditional black bean flavor and texture. Midnight beans have a light, thin skin that allows its flavors to mix with your aromatics and create a delicious bean broth. The beans and their broth are great with simple rice. The liquid coats each kernel of rice, adding flavor, protein and pizzazz. But don’t forget to strain them for a salad with your favorite greens and use any leftover broth as a base for soup or even poaching eggs.

 

French Green Lentils – small, dense green lentils hold their shape for salads and more. Small, meaty green lentils famous as a side dish, in stews, soups, and even salads. West Coast-grown for our own unique terroir. These lentils are very similar to lentilles du Puy, which must be grown in France. We think our West Coast terroir adds to the flavor.

 

Royal Large Corona- Enormous, thick skinned runner beans with a surprisingly creamy interior, one of the best sellers, its a versatile giant that works in all kinds of cuisines.  a true pantry staple.  Suggestions: pot beans, soups, pasta e fagioli, casseroles, cassoulet, salads and dips. A new hand-harvested crop straight from Europe into your pantry. Giant, fat, white runner beans that are creamier and more luxurious than Greek and Spanish gigandes and a little denser than traditional Italian coronas. Royal Corona beans can replace any white bean but be prepared to be astounded by how big they are when cooked. Fully cooked, they can be a little starchy but you can also keep cooking until they reach the creamy point.