Rancho Gordo logo
This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Please allow 5 to 7 business days to process your order during this holiday season. For orders or assistance: 1-800-599-8323

Recipes

Sauerkraut and White Bean Soup - Rancho Gordo

Sauerkraut and White Bean Soup

It’s not a bean soup or a sauerkraut soup. It’s its own thing and I can’t wait to make this again. There are many versions of this and if you...

Read more
VEGETARIAN CALDO TLALPEÑO - Rancho Gordo

VEGETARIAN CALDO TLALPEÑO

½ of a white onion, minced2 chipotle chiles in adobo sauce, roughly chopped, with seeds and sauce1 cup chopped tomatoes2 garlic cloves, minced1 tablespoon extra-virgin olive oil6 cups vegetable broth...

Read more
Slow Cooker Minestrone - Rancho Gordo

Slow Cooker Minestrone

1 cup uncooked Rancho Gordo Marcella beans, picked over and rinsed1 tablespoon plus ¼ cup extra-virgin olive oil (divided use)2 garlic cloves, minced1 sprig of fresh rosemary2 tablespoons salted butter1...

Read more
Tanya Holland's Black-Eyed Pea Chowder - Rancho Gordo

Tanya Holland's Black-Eyed Pea Chowder

Tanya Holland is one of our favorite chefs and we love the fresh tweaks she gives to classic dishes.  1 pound/455 g Rancho Gordo Black-Eyed Peas, picked over2 tablespoons unsalted...

Read more
Basque-Style Bean and Kale Stew - Rancho Gordo

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...

Read more
Edna's Black Bean & Corn Soup - Rancho Gordo

Edna's Black Bean & Corn Soup

1 pound uncooked Rancho Gordo Midnight or Santanero Negro Delgado black beans, picked over and rinsed8 cups water½ bunch of green onions, white and tender green parts, rinsed1 small garlic...

Read more
Yellow Eye Bean and Kale Soup - Rancho Gordo

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...

Read more
Ayocote Morado and Charred Corn Salad - Rancho Gordo

Ayocote Morado and Charred Corn Salad

Inspired by a Yotam Ottolenghi recipe, here is a dish you could take to a gathering and serve at room temperature. So many hosts want some help but dread hearing, "What can I...

Read more
Puerto Rican Habichuelas - Rancho Gordo

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...

Read more
Celery and White Bean Salad - Rancho Gordo

Celery and White Bean Salad

This is our favorite kind of salad: crunchy, creamy, and substantial. We've been enjoying Andy Baraghani's book, The Cook You Want to Be (Lorena Jones Books, 2022). There are countless...

Read more
Deconstructed Pozole Salad - Rancho Gordo

Deconstructed Pozole Salad

You are welcome to play around with quantities and even ingredients. You could try a colored cabbage, replace it with lettuce, use poached chicken instead of shrimp, or make it...

Read more
Green Chile Pozole with Shrimp - Rancho Gordo

Green Chile Pozole with Shrimp

As much as I love pork and chicken, some of my happiest memories have been made over a bucket of perfect shrimp. Any type of pozole is appropriate for any...

Read more

Filter By:

Cart

No more products available for purchase