Luna Mexican Kitchen's Charro Beans
One of our favorite restaurant accounts is Luna Mexican Kitchen, with several branches all south of San Francisco. We're waiting for a Napa location, but until then, we have this...
"STEVE SANDO HAS SPENT TWO DECADES HELPING US ALL EAT BETTER BEANS AND UNDERSTAND WHAT MAKES THEM GREAT. IT'S A NOBLE MISSION AND ONE HE CONTINUES IN THE BEAN BOOK." - CHEF JOSÉ ANDRES
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.
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 process...
"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
Stateline Road's Smoked Maitake and Greens Salad
When Stateline Road Smokehouse opens August 8th, it will bring Kansas City style barbecue to Napa from a Paris of the Plains native, executive chef and co-owner Darryl Bell. While Kansas City...
Doña Mary’s Ensalada de Nopales (Cactus Salad)
Nopales, or prickly-pear cactus paddles, are a common ingredient in Mexican kitchens. You can often buy them precleaned, but if you need to do it yourself, we've included instructions below. ...
Red Cabbage and Domingo Rojo Salad
2 cups shredded red cabbage 1 cup cooked, drained Domingo Rojo beans, or other firm heirloom beans 1/4 red onion, chopped or thinly sliced Handful of fresh parsley, minced 1 serrano...