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Rancho Gordo - Moro Bean
Regular price $9.00 USDRegular price -
Rancho Gordo - Prepared Hominy White Corn Posole
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Rancho Gordo - Black Eyed Pea
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Rancho Gordo - Ayocote Blanco Bean
Regular price $7.50 USDRegular price
About Rancho Gordo
- Based in
- Napa, California
- Founded
- 2001
- Known for
- heirloom beans
Steve Sando, a former web designer, started growing his own tomatoes after being let down by store-bought ones, and that led him to beans. His first harvested heirloom bean was Rio Zape. He founded Rancho Gordo in 2001 and sold his first crops at the Yountville farmers market, where chefs began to notice his stand.
Rancho Gordo still works out of Napa, with a warehouse, a retail shop and offices there. One of the things that first drew Sando to beans was that they are native to the Americas. Through the Rancho Gordo-Xoxoc Project the company works with small farms in Mexico on rare crops, and its Bean Club sends members quarterly shipments of heirloom beans.
Rancho Gordo questions
What makes a Rancho Gordo bean an heirloom?
An heirloom is an old, open-pollinated variety that has been passed down from generation to generation. Open-pollinated means seed saved from the plant grows into plants like the parent, which is how gardeners have kept heirlooms alive. Commodity beans are bred for mass production and long-distance shipping. Heirlooms are harder to grow, but in a National Geographic side-by-side tasting almost everyone said the heirlooms had a richer, beanier flavor and a firmer texture.
How do you cook dried heirloom beans?
Soaking is optional with fresh dried beans, meaning ones from a recent harvest, though a soak of up to six hours shortens cooking and helps them cook evenly. Soften onion, celery or garlic in a little fat, add the beans covered by about two inches of water, boil for 10 to 15 minutes, then turn it down to a gentle simmer for 1 to 3 hours. Salt only once the beans start to soften, and add tomatoes, lime or vinegar after they are fully cooked.
