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FREE SHIPPING on orders over $50. For orders or assistance: 1-800-599-8323

FREE SHIPPING on orders over $50. For orders or assistance: 1-800-599-8323

FREE SHIPPING on orders over $50. For orders or assistance: 1-800-599-8323
Good Mother Stallard Bean - Rancho Gordo
Good Mother Stallard Bean - Rancho Gordo
Good Mother Stallard Bean - Rancho Gordo
Good Mother Stallard Bean - Rancho Gordo
4.8
(36 ratings)

Good Mother Stallard Bean

$ 7.50
Title

Free shipping on orders $50+

Deep rich flavor, velvety texture and an addicting bean broth make Good Mother Stallard almost everyone's favorite bean.

I hate when anyone asks me to name my favorite bean. Can you name a favorite child? No! But if I had favorites, I'd certainly have to consider Good Mother Stallards.

Most likely bred in Virginia, and given its memorable name in the 1930s. We've been growing this beloved bean on the West Coast and have had some disappointing harvests. We should give up but it's a favorite among customers and staff, so we’re still investing the time and energy to bring them to you. 

Cooking Suggestions

Pot beans, refried beans, soups, chili

From the Rancho Gordo Kitchen

Good Mother Stallards are incredibly versatile. Please prepare them simply and avoid the natural tendency to want to make them better by fussing about. Enjoy them without all the trappings to really get the most out of them!

Dense and delicious, they also exude the most perfect pot liquor of any bean. Just this bean, some onion, garlic and a splash of olive oil are all you need for cooking and the result is a luscious bean fiesta.

They are also excellent in chili and charro beans, and as refrieds.

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.

Similar to

Whipple, Eye of the Goat

Latin name

Phaseolus vulgaris

Country of origin

USA

"The dizzying array of colorful, and colorfully named, legumes that Sando's company offers have distinctive flavors and rich textures."

The Saveur 100

Saveur Magazine

CUSTOMER REVIEWS

4.8

36 Reviews

5
92%
4
0%
3
6%
2
0%
1
3%

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Verified Customer Reviews

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Most helpful

Scott B.

After a long, long wait...

These were starting to become like Big Foot or El Dorado or Santa Claus for me... They were legendary yet so elusive I started to believe they were imaginary or just a fib we pass down to our children to carry on tradition and let them have a fun childhood. After scoring a bag, though, and finally cooking them up with a little garlic, all I can say is that yes, Virginia, there IS a Good Mother Stallard and she really is good. In fact, she’s GREAT... And she’s my entire family’s new favorite. ...More

Review on 08/09/2019

Emily

BEANS

THESE ARE REALLY GOOD BEANS

Review on 08/09/2019

Cindy F Chambliss

dang it

I did not buy enough when they were in stock. Boo hoo. I could live on these . Just the bean broth is so good

Review on 07/03/2020

Lori Taylor

Made me a dry bean convert

I bought seed of these to grow a few years ago and only stuck 5 in the ground and basically ignored them. I had been intrigued by the shape, color and pole growing tendencies. I only got two handfuls of dry beans that year but the experience of those beans cooked (longer than any directions I read call for) made me rather obsessive about them but I have such a tiny garden I haven’t been able to grow enough for a real meal and I kept missing them being in stock here. Yay for email notices!! My ...More

Review on 14/03/2020

Cindy F Chambliss

not enough

I wish I could have gotten so many more. What was I thinking when I got the email that they were back in stock. Its been a while, I just forgot how great this bean is

Review on 14/03/2020

Good Mother Stallard Bean

$ 7.50
Shipping Details

Free Shipping on each order $50 and over

FedEx Ground shipments, and one shipping location per order.

For orders less than $50: 
Our flat-fee shipping charges via FedEx Ground is $11 (regardless of weight)
One pound or One Thousand pounds, it's the same price. 

Our flat-fee shipping charge via US Postal Service is as follows:
$11 each 15 pounds
All shipments to Hawaii, Alaska, P.O. boxes, and APO/FPO/DPO addresses must go via USPS.

I just placed my order. When will I get my shipment?

It normally takes us 1 to 3 business days to process orders. If we are experiencing further shipping delays, we will add a note to the checkout page with further information.

We process and ship orders from Northern California Monday through Friday, via FedEx or US Postal Service. A shipment can take from 2 to 5 working days to be delivered after it leaves our warehouse, depending on where you live and what shipping service you selected. Please call us (707/259-1935) to arrange for faster shipping if you need your order to arrive sooner. 

Express Shipping?

Please call us (707/259-1935) to arrange for faster shipping if you need your order to arrive sooner. 

The Rancho Gordo Story

You Can Blame it All on the Dutch

I was shopping one August for tomatoes and, despite Napa being one of the world's most magnificent agricultural regions, all the tomatoes were from a hothouse in Holland! Worse, they were hard and pale pink instead of the ripe tomatoes I was craving. I started to grow my own tomatoes and this eventually led to beans.

My first harvested heirloom bean was Rio Zape. They were pretty and easy to grow but I had no idea what to expect when I cooked them. They were similar to the pintos I liked but there was so much more going on. Hints of chocolate and coffee mixed with an earthy texture made my head spin. I was blown away by Rio Zape and the other heirloom beans I was growing, but also really confused why they were such a big secret. I took the beans to the farmers market, organizing things on my kitchen table. Soon there was a warehouse, followed by more markets and mail order. It seems we had struck a nerve. People agreed that heirloom beans were worth saving, growing and cooking. Currently our warehouse, a retail shop, and offices are in Napa, California, and a stop here is part of many tours of the wine country. 

All of my agricultural pursuits have been based on being someone who likes to cook but gets frustrated by the lack of ingredients, especially those that are native to the Americas. One of the things that originally drew me to beans was the fact that they are indigenous to the Americas. It seems to me these indigenous ingredients should be familiar, if not common. American cuisine is re-inventing itself and I'd love to include ingredients, traditions and recipes from north and south of the border as part of the equation. I love the concept of The Americas. I feel as if it's just as important as the European heritage many of us share.

You can read more about the Rancho Gordo story here.

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