(33 ratings)

Caballero Bean

$ 7.50

Title

1 Lb Bag

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Quantity

Free shipping on orders $50+

A mid-sized white bean from Peru that's so creamy, you might think it's a dairy product. Thick but soft-skinned and unusual creamy texture make this a versatile, easy-to-like bean.

We knew this bean was going to be a hit when we served them for dinner and someone asked how much butter or cream we had to use to get this flavor. Not a speck! A garlic clove, some olive oil, and water were all we used! The bean does the work.

Cooking Suggestions

Pot beans, soups and stews, casseroles

From the Rancho Gordo Kitchen

Caballero beans are the exact opposite of bland, gummy Navy beans. These taste indulgent, rich, and are easy to adapt to almost any cuisine. Take note: they double in size when cooked! Enjoy a simple bowl of Caballeros topped with sauteed mushrooms or your favorite chile sauce.

Cooking Instructions

Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) 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.

Cassoulet, Marcella, Cannellini, Navy, Great Northern

Phaseolus vulgaris

Peru

View Recipes For Caballero Bean

"My favorite source for beans is the purveyor Rancho Gordo."

Elisabeth Pruitt

Tartine All Day

CUSTOMER REVIEWS

4.7

33 Reviews

82%

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Most helpful

Holy cow these are the best!

Soaked some Caballeros overnight, then in the afternoon put them in a pot with chopped onion, diced salt pork, crushed tomatoes and little bit of chicken stock. Put the pot in the oven and went out and rode my horse. Dinner was sooo delicious and my husband went back for seconds! I ate the best leftovers all week at work. When will you have them back in stock? I will get a ton more!

Review on 01/04/2019

puzzled

Reviews all mention something like “soft creamy bean”. I just cooked 1/2# of my bean club allotment and got a pan of hollow centered beans with loose tough shells. Many empty shells floating around on top of beans. The beans shriveled so that the skins puckered up the minute the water began to boil.
They taste unusual; OK, but very much like edamame. I cooked as I usually do, according to package suggestions. I will rescue what I can but probably will not cook the other 1/2#.

Review on 22/11/2019

Best beans ever...

We cooked my husband's bean club allotment and I was smitten. I'm going to be 100% honest, I'm not a "bean person" but these caballero beans have made me more open to this whole "bean club" thing...

We cooked them with chicken broth, garlic, onion, and a ham hock -- I can't remember how long we cooked them but it was somewhere between 4 and 6 hours. The beans were perfection, with a texture close to cooked chestnuts.

I can't believe I'm say this but when they came off of backor...More

Review on 02/12/2019

Take Forever To Cook & Totally Worth It

I saw the comment from the person who had hallow, edamame-like beans and thought, “Oh no, hope this doesn’t happen to me...”

So I soaked them longer than I normally would. Several hours. Like, maybe 8.

Then I put them in the pressure cooker on the bean setting for one hour. Normally, with other beans, this is plenty of time.

When I opened the lid after the hour, I was dismayed to find the situation the edamame reviewer had. I was really bummed, but I thought. “Well, I’...More

Review on 24/12/2019

Absoluetly delicious

These beans are so creamy and tasty. I made a lamb, eggplant, carrot stew with them with cumin, cinnamon and coriander and it is just heavenly. Next time I may just make a good bean dip and eat with a good loaf of bread- these beans are just so grand.

Review on 03/01/2020