Rancho Gordo Heirloom Beans
Rancho Gordo Heirloom Beans
Rancho Gordo heirloom beans now available! (1 lb. bags)
If you are unfamiliar with heirloom beans from Rancho Gordo, visit their web site for more information. In a nut shell, grocery store beans have often been on the shelf for up to 5 years. These heirloom beans are fresh and in limited quantities each year. You can truly taste the difference! And they make a simple meal, any day of the week... perfect for your Sunday meal prep day.
Ayocote Morado - Rancho Gordo refers to this variety as a "gateway bean." The Ayocote Morado's big, beefy texture is perfect for those trying to cut out meat and eat a more plant-based diet, or for vegetarians who are cooking dinner for their omnivore friends. No one will miss the meat when you toss them with good fruity olive oil, sauteed wild mushrooms and a little too much garlic. Equally great as a side dish for a classic steak! Along with the beans, Ayocote Morados provide a deep, bouillon-flavored bean broth, making them ideal for soups. Originally from Oaxaca, Mexico, the Ayocote family was one of the first cultivated crops of the New World. They are grown all over central and northern Mexico. Suggestions: Pot beans, soups, chili, casseroles
Alubia Blanca - When fully cooked, it's somewhat starchy and has a mild potato flavor, which screams for bacon or pancetta. Keep cooking and they go from dense to creamy and even a little buttery. You can make an elaborate dish like a cassoulet or you can just drizzle your best olive oil on the top and enjoy them with no fuss.
Midnight Black Bean - 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. The beans and their broth are great with simple rice. The liquid coats each kernel of rice, adding flavor, protein and pizzazz. These are incredibly fresh so little, if any, soaking is required. You can retain the black color better by not soaking. If you must soak, try using the soaking water while cooking.
Marcella - From heirloom Italian seed, this thin-skinned cannellini is named after Italian cooking hero, Marcella Hazan, who encouraged Rancho Gordo's growing it. A delicate tribute to a mighty force of nature. Marcella beans are 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. Good crusty bread with some Marcella beans smashed on top, drizzled with your very best extra virgin olive oil and maybe a dusting of freshly cracked pepper is the new standard for “fast food.” Even though these beans are small, you should take your time and gently allow them to fully cook. They are edible quite soon after you start but the real creaminess comes with time and low, slow and gentle heat. The skins are almost not there, which means you can love them too much by constantly stirring them, and they will start to fall apart. They require a little more care and they're a little more expensive due to the low yields, but the payoff is a cannellini like no other.
Pinto - The classic bean. Soft, creamy and versatile, these Pintos cook quickly and create converts to new crop, heirloom beans. The poor pinto doesn't get the respect it deserves. With all of its glamorous cousins hanging around, it's hard to grab a little of the spotlight, until someone wisely cooks them up. If you've been served supermarket pintos all your life, you are in for a pleasant surprise. Pintos can be great! Especially when they're fresh. You can use them in all kinds of Latin and Mexican cooking, from pot beans to refried beans. They're essential to Norteño cooking and they're the best friend a plate of carne asada has ever had.