Black Garbanzo and Cucumber Salad with Yogurt Dressing
Using cucumbers in a salad seems obvious, but they can be very wet, and after a short while, your salad might look more like a cold soup. Here, the seeds...
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.
SALAD OF THE DAY
July is Salad of the Day month at Rancho Gordo. We'll be featuring a salad every day in July to keep you cool and well fed.
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
Poached Cod over Flageolet Salad with Lemon
In Spain and other parts of Europe, salt cod is popular and often served in salads. It's a process to prepare—we have found that cooking fresh fish is easier. We...
Colu Henry's Tomato, Fennel, and White Bean Salad with Torn Bread and Smoky Aioli
Colu Henry is a true Friend of the Bean, and a loyal Bean Club member. Her new book Better at Home: Recipes for Big Nights In is packed with great recipes,...
Garbanzo Salad with Celery, Fennel, Chorizo, and Walnuts
A pot of Garbanzos on Sunday means easy meals all week. We especially love them in salads because they stay firm and fit into any cuisine or flavor profile. This...