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Medium Beans

Gallina Pinta

Gallina Pinta

A brothy hominy and bean stew, popular in the state of Sonora, in Northern Mexico. The name translates to "painted hen," most likely referring to the colorful ingredients. Pinto beans are...

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Fagioli Alla Porchetta

Fagioli Alla Porchetta

A collaboration between Burlap & Barrel and Fatted Calf resulted in our favorite new spice blend, based on the flavors in Italian classic porchetta. This recipe is from Toponia Miller of...

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Tarascan Bean Soup in serving bowl with fried chiles, sour cream and tortilla strips

Somewhat Tarascan Bean Soup

A regional specialty in the town of Pátzcuaro, Mexico, Tarascan soup is most likely named for the local indigenous people, now correctly referred to as Purépecha. It's generally a combination of tomatoes,...

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Rancho Gordo cooked Chiapas Black bean with leek and kale

Basque-Style Bean and Kale Stew

A customer sent in a recipe from the UK paper, The Guardian, by Spanish chef José Pizarro. It was for a traditional Basque stew using Toloso beans, which are famous...

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Rancho Gordo cooked Yellow Eye bean with Tuscan kale and carrots

Yellow Eye Bean and Kale Soup

  1 tablespoon olive oil, plus more for drizzling1 garlic clove, minced1 large carrot, peeled and chopped1 small bunch Tuscan kale, leaves stripped from the stems and sliced into thin...

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Rancho Gordo cooked beans with potato and white rice

Puerto Rican Habichuelas

  We've been following Illyanna Maisonet for years. She's an excellent food writer with a natural curiosity. Her articles for the San Francisco Chronicle were legendary. She's an odd and...

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Rancho Gordo Santa Maria Pinquito beans with corn tortillas

Huevos Rancheros Divorciados

Melisa in our retail department made refried beans one day with our Santa Maria Pinquito beans. We had never tried refritos with the Pinquitos and it blew everyone away! Melisa offered...

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A bowl with ribollita topped with parmesan cheese

Ribollita (Italian Bread Soup)

This is our go-to recipe for ribollita, shared with us by Peter Miller, author of Lunch at the Shop: The Art and Practice of the Midday Meal and How to...

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Rancho Gordo cooked Yellow Eye bean with fennel.

Yellow Eye and Fennel Casserole

We appreciate fennel most when it's raw and thinly sliced or slowly braised and caramelized. It's an amazing vegetable and our own Creative Director here at Rancho Gordo, Rachel Padilla, took...

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