A selection of heirloom beans from the folks at Rancho Gordo! Founded by Steve Sando, Rancho Gordo produces dried heirloom beans, corn, grains, chiles, and more. 20 varieties of their heirloom beans are grown in California, Oregon, Idaho, and New Mexico, with about another 10 varieties grown on small indigenous farms in Mexico. Sando and Rancho Gordo have been at the forefront of the seed saving and heritage food movements, re-popularizing historic varieties of beans and corn. Pinquito Bean: Santa Maria Pinquitos have a superior pot liquor and stay somewhat firm. Ideal for chili, barbecues, or for borrachos (drunken beans). Don't forget them for salads! Royal Corona Bean: 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! California Corona: A CA grown version of our most popular bean, the Royal Corona! Black Eyed Pea: For the best luck, Southerners know that Black Eyed Peas on New Year's Day mean good luck in the coming year. Easy to make and easy to enjoy. Santanero Negro Delgado Bean: Prized black beans from Oaxaca with rich flavor and a renowned bean broth. These tiny heirlooms are creamy and rich. The bean broth is so distinct that the beans are also known as Siete Caldos, or Seven Broths. Rio Zape Bean: The classic heirloom bean that inspired the birth of Rancho Gordo. The flavor is reminiscent of Pintos but there is so much more going on! Traces of coffee and chocolate and the velvety texture are like nothing else and makes this bean one of Rancho Gordo's favorite and most requested beans. Marcella Bean: Grown in California from Italian Sorana seedstock. Sorana is a cannellini bean with incredibly thin skin and when cooked properly, an indulgent creamy texture. You can use them in your kitchen as you would any small white, European-style bean, but with an ingredient like this, simple is often better. Domingo Rojo Bean: A small, mild-yet-dense heirloom bean, begging to be put to work as red beans and rice, chili con carne, or a wonderful ingredient in your summer salad. Domingo Rojo holds its shape when cooked, and the thick bean broth coats every rice grain or noodle with a luxurious sauce. Get creative and ferment your beans with a Tempeh Making Kit with the book, Miso, Tempeh, Natto and Tempeh Starter. Or, make it a Miso Making Kit with the book, Miso, Tempeh, Natto, plus Barley Koji.
