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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
Yellow Eye Bean - Rancho Gordo
Yellow Eye Bean - Rancho Gordo
Yellow Eye Bean - Rancho Gordo
4.9
(98 ratings)

Yellow Eye Bean

$ 6.25
Title

Free shipping on orders $50+

Rich, creamy, and mild, this best-seller is delicious without fuss. Essential for New England baked beans but versatile enough for almost any cuisine.

Yellow Eye is a beautiful and lovable bean. You'll find them as at home in a New England pantry, waiting to meet a smoked ham hock, as you would a vegan restaurant in Northern California, paired with seasonal vegetables for a rich, delicious soup.

The cooked beans are soft and melt-in-your-mouth smooth. They are mild enough that they'll take on any of the flavors you use during cooking. 

Traditionally, Yellow Eyes have been the variety of choice for regional baked-bean aficionados. Their russet potato texture is a perfect mix with other baked-bean ingredients.

Cooking Suggestions

Baked beans, soups, dips, casseroles, pot beans

From the Rancho Gordo Kitchen

Yellow Eyes cooked with the best celery, carrot, onion, and garlic from the farmers market with a little extra-virgin olive oil would make anyone happy. A smoky ham hock would feel fine resting in a pot with Yellow Eyes. And of course, they are our top choice for baked beans and casseroles.

We've found that the more you cook with Yellow Eyes, the more you love them.

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

Mayocoba, Navy, Great Northern

Latin name

Phaseolus vulgaris

Country of origin

USA

"For the beans, I go to Rancho Gordo in Napa. They are raising heirloom beans and are fanatical about fresh crop beans and really cool varietals. "

Hugh Acheson

A New Turn in the South

CUSTOMER REVIEWS

4.9

98 Reviews

5
97%
4
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Most helpful

Barbara

Yellow Eye in Senate Bean Soup

They cooked up so fast and delicious. I did not use ham hocks this time in it so it was vegetarian but delish. The creamiest bean. This will be my go to white bean in the future.

Review on 17/03/2019

Xochitl

Creamy and delicious

I had some leftover spareribs and I threw them in with the beans. I added too much water, so I left them slow cook on the stovetop to reduce the water after they were done. I ended up with the most creamy beans I've ever made! I just ordered some more!
Rancho Gordo beans make me want to make more beans!

Review on 31/03/2019

Robyn Smith

OK beans

If you're looking for a bean that's bland and will serve as a worthy filler to a soup or stew, these beans are perfect. I found them too bland and boring, unlike the RG pinto beans, which I love. They also cooked-up a bit ununiformly. Most were perfectly done, but a few were overcooked and splitting, and a few others were still ever-so-slightly crunchy. No upset I tried them, but I won't order them again.

Review on 04/02/2021

Rebecca

lovely refried beans

I've been using yellow eye beans in soups but tonight needing a quick dinner I took part of a batch and refried them with a bit of garlic and lard from my CSA. I never made it to the table, I stood at the stovetop scooping bean mash up with bits of sourdough. The rest of this batch may not make it into soup!

Review on 19/11/2019

Gregory

MEDIOCRE PRODUCT

Cooking a cup of dry beans I collected a dozen of bad fruits
Broth – nothing exited
The beans itself - fine

Review on 01/12/2019

Yellow Eye Bean

$ 6.25
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. 

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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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