This heirloom variety of pinto bean is fast-cooking, creamy and versatile. With their soft skins and smooth texture, these California-grown beans are so much better than typical supermarket varieties. All of Rancho Gordo’s beans stand out due to their high quality, as they are sold fresher than most dried beans that can sit on the supermarket shelf for years. We especially like Rancho Gordo as a purveyor, as they’ve made it a priority to preserve culinary traditions and re-introduce indigenous beans from the Americas to the U.S. marketplace.
All their heirloom bean varieties are harvested, dried and sold within a year, which is much shorter than most dried beans in the supermarket beans. Many brands can languish on the shelf for years before they make it into your kitchen. That means beans that cook consistently and have a more intense flavor.
We test everything we sell. Here’s how we’d use this.
Use in soups, stews, with refried beans, bean salads, dips, and tostadas. Use 1½ cups cooked beans for recipes that call for one 15-ounce can of beans. Try them in our Italian Bean Soup or stewed as with Mexican Stewed Beans with Salsa Fresca.
Use in soups, stews, with refried beans, bean salads, dips, and tostadas. Use 1½ cups cooked beans for recipes that call for one 15-ounce can of beans. Try them in our Italian Bean Soup or stewed as with Mexican Stewed Beans with Salsa Fresca.
Steve Sando’s goal with Rancho Gordo, based in Napa, California, was to reintroduce culinary traditions and indigenous beans from the Americas to consumers in the U.S. The Rancho Gordo-Xoxoc Project began as a partnership between two companies to create a market in the U.S. for rarer crops made by small farmers across Mexico such as heirloom beans and corn, chocolate and salt.
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