A mid-sized white bean from Peru that's so creamy, you might think it's a dairy product. Thick but soft-skinned and unusual creamy texture make this a versatile, easy-to-like bean.
We knew this bean was going to be a hit when we served them for dinner and someone asked how much butter or cream we had to use to get this flavor. Not a speck! A garlic clove, some olive oil, and water were all we used! The bean does the work.
Not available for shipping to Canada.
Pot beans, soups and stews, casseroles
From the Rancho Gordo Kitchen
Caballero beans are the exact opposite of bland, gummy Navy beans. These taste indulgent, rich, and are easy to adapt to almost any cuisine. Take note: they double in size when cooked! Enjoy a simple bowl of Caballeros topped with sauteed mushrooms or your favorite chile sauce.
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Cassoulet, Marcella, Cannellini, Navy, Great Northern
Country of origin