A slightly nutty-flavored classic bean, Rancho Gordo's Garbanzo Beans are an essential for Middle Eastern, Mexican, and European cooking. Garbanzos, also known as chickpeas, aren't a true "new world" bean, as is Rancho Gordo's specialty, but they are so beloved and the imported crops tend to be so old and dusty that they made this one of their California crops. Obviously they're classic for hummus and as a key ingredient in a green salad, but they're great in soups and grain bowls, too. For salads, try skipping the lettuce and go for the crunch. Celery, carrots, onions, Garbanzos, and your favorite dressing make for a great salad. Suggested uses: salads, hummus, soups, dips, snacks 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 information and recipes. Made by: Rancho Gordo Made in: USA Specifications: 1 lb. bag Latin name: Cicer arietinum Use: Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time. Further Reading: Founded by Steve Sando in 2001, Rancho Gordo is dedicated to preserving heirloom beans and Indigenous ingredients from the Americas. What began as a passion for growing and sharing unique beans has grown into a partnership with small farmers in the U.S. and Mexico, delivering exceptional ingredients while supporting sustainable agriculture and celebrating the region’s rich culinary traditions. Discover more delicious heirloom beans and grains in our full Rancho Gordo collection.
