Alubia Blancas with Clams and Spanish Chorizo
White beans and seafood may not seem like an ideal pair, but the mild beans in thisrecipe take on a lot of flavor from the clams. You can throw in...
Welcome to Rancho Gordo
- Heirloom Beans
- Grains & Seeds
- Chiles & Chile Sauces
- Herbs & Spices
Why Heirloom Beans?
While they have a lower yield and are much more difficult to grow, the pay off is in the unique flavors and textures that you just don't find with bland commodity beans.
BEAN COOKING 101
How to Cook Beans in the Rancho Gordo Manner
There is not one single method of cooking beans. At its most basic, you want to simmer the pot until the beans are soft. Soaking can speed up the...
"Rancho Gordo's legumes are extremely giftable because they're shelf-stable, so even if your giftee doesn't get around to whipping up a batch of garlicky chickpeas until next year, they'll still taste just as good."
- USA Today
More Rancho Gordo Recipes
Mayocoba Bean Salad with Shrimp and Pesto
Photograph by Sara Remington. A version of this recipe first appeared in Heirloom Beans by Steve Sando and Vanessa Barrington (Chronicle Books, 2008). For the pesto 2 garlic cloves About...
Chopped Kale Salad with Charred Lemon Dressing and Crispy Chickpeas
Pierce Abernathy is a recipe developer, content creator, and model based in Brooklyn, New York, and most importantly, a serious Bean Freak. We are excited to explore his new book...
Herbed Fennel, Shrimp, and Bean Salad
Mariana Velásquez is a trained chef, stylist, designer, and passionate hostess. Her new cookbook REVEL: A Maximalist’s Guide to Having People Over is packed with generous recipes, like this salad, and...