Rancho Gordo Beans & Rice
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Freshly harvested and California-grown with a rich, nutty flavor. Wild rice is not a true "rice" but an aquatic seed. True wild rice is hand-threshed and most famously produced in Minnesota and Canada. This cultivated "wild" rice is produced by a family farm in Northern California. Native to the Americas, wild rice has too long been stuck on the holiday table or teamed with salmon and little else. Don't let odd marketing fool you; wild rice makes a great everyday meal. It has a chewy texture and distinct nutty flavor. It goes with beans or sauteed vegetables and while it may take awhile to cook (about an hour), it's easy and the results are delicious.
- Wild rice isn't fully cooked until the grain opens and you see the white germ. Cook with aromatic vegetables and water for best result. Serve with beans or roasted vegetables, in a holiday stuffing, or with ground beef and seasonal vegetables (makes a unique bell pepper stuffing!).
COOKING INSTRUCTIONS: In a saucepan, combine 1 cup wild rice with 3 cups water. Add a pinch of salt and aromatics if you like (bay leaf, garlic clove, etc); bring to a boil. Boil rapidly for 5 minutes. Reduce to a gentle simmer, cover, and cook until the water is absorbed and the rice is tender, 45 to 50 minutes. Fluff with a fork and serve.
SIZE: 16 oz.
Rancho Gordo often refers to Ayocote Morado as a “gateway bean.” Once you start, you get hooked. Its big, beefy texture makes it a great choice for anyone trying to cut back on meat and eat a more plant-based diet, or for vegetarians seeking a hearty meal. Ayocote Morados create a deep, bouillon-flavored broth, making them ideal for soups. Originally from Oaxaca, Mexico, the Ayocote family was among the first cultivated crops of the Americas and is now grown throughout central and northern Mexico. When planted, the vines produce beautiful flowers, and the pods can be enjoyed as broad beans or shelled fresh for cooking.
SUGGESTED USE: Pot beans, soups, salads, chilis, casseroles
- Rancho Gordo likes to cook Ayocote Morados with garlic, onion, and Rancho Gordo Oregano Indio; with patience, their texture transforms from starchy to creamy through a long, slow simmer. Their firm texture and rich broth make them ideal for soups, and they’re excellent as a side dish for a classic steak. They also shine in simple salads.
COOKING INSTRUCTIONS: 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.
SIZE: 16 oz.
Hearty green lentils, famous as a side dish and delicious in stews, soups, and salads. West Coast–grown for Rancho Gordo’s own unique terroir, these lentils are very similar to lentilles du Puy, which must be grown in France. Rancho Gordo’s West Coast terroir adds a distinct depth of flavor.*
SUGGESTED USES: Salads, soups, stews
- Famous as a side dish, and in stews, soups, and salads. They thrive in warm dishes like soups and stews, but Rancho Gordo loves them in a very French salad with grated carrots and a strong Dijon vinaigrette.
COOKING INSTRUCTIONS: Check lentils for debris, and rinse thoroughly. Place in a pot and add enough water to cover by about 2 inches. If you like, add aromatics like a bay leaf or garlic clove. Bring to a full boil, then reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 25 to 35 minutes. Salt to taste. Remove aromatics, and serve
SIZE: 16 oz.
*Please note: These lentils were harvested on equipment shared with wheat. Some wheat kernels may be present, so if wheat is an allergen, it’s best to avoid this crop. As with all Rancho Gordo products, sorting and checking for natural debris and rinsing well before cooking is recommended.
We owe a lot to France for developing the Flageolet from what were originally beans native to the Americas. It's ultra-creamy and dense and it stays whole despite a little rough treatment when being cooked. This mild, creamy bean is famous, and rightly so, for teaming with lamb or even fish, but don't let vegetarian options slip by. Roasted tomatoes and garlic mixed with the cooked, super creamy beans, topped with a drizzle of your very best olive oil, sounds like an end-of-summer highlight. Some bean historians think they can trace Flageolets to Oaxaca, Mexico. We know they have been bred in France for generations. Flageolet are mostly mint green, with some of the beans closer to white. They would be all green if growers could manage to get the entire field to ripen at the same time, which is next to impossible. A greater or lesser amount of white in the mix isn't an indication of quality; they all cook up to a light tan color.
COOKING SUGGESTIONS: Pot beans, soups, salads, casseroles, dips
- Traditionally loved with spring lamb or in cassoulet-type dishes, but Rancho Gordo loves them best with roasted garlic and tomatoes as a side dish with most anything.
COOKING INSTRUCTIONS: 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.
SIZE: 16 oz.
So much good food comes from Puglia, and these Lentils, or lenticchie in Italian, are no exception. Lentils are prized in the Mediterranean, and most Italians would agree that the best lentils come from Southern Italy. We're ecstatic to offer you this new crop harvest for a limited time. Use them as you would any lentil but be sure and try them in a salad. Their delicate, nutty flavor is perfect at room temperature.*
SUGGESTED USES: Salads, soup and stews, side dishes
- Great for rustic soups and salads, or enjoyed plain with fresh herbs, olive oil, and crusty bread. Try them topped with sauteed wild mushrooms for a real treat.
COOKING INSTRUCTIONS: Cooking instructions: Check lentils for debris, and rinse thoroughly. Place in a pot and add enough water to cover by about 2 inches. If you like, add aromatics like a bay leaf or garlic clove. Bring to a full boil, then reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 40 to 60 minutes. Salt to taste. Remove aromatics, and serve.
SIZE: 16 oz.
*Please note: These lentils were harvested on equipment shared with wheat. We are finding some wheat kernels mixed in with the lentils and if wheat is an allergen for you, we recommend avoiding this crop. As with all our crops, we recommend sorting and checking for organic debris, and rinsing well.
Rancho Gordo has taken European Corona seed stock to its fields in California, resulting in a rich, creamy bean. This successful experiment brings one of Rancho Gordo’s most popular varieties back to the Americas from Europe. It wasn’t an easy crop, but the flavor and texture make it worthwhile. If you enjoy Rancho Gordo Royal Coronas, you’re likely to love these. They’re similar, but the California terroir adds a special quality that feels both familiar and new.
SUGGESTED USES: Salads, soups, stews, baked beans
- Use in salads, soups, or just top cooked beans with your best olive oil, flaky sea salt, and freshly ground pepper. These giant beans also shine in a simple tomato sauce smothered with freshly grated Parmesan cheese and fresh herbs.
COOKING INSTRUCTIONS: 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.
SIZE: 16 oz.
Black Garbanzos are much denser than classic Garbanzos, making them ideal for salads, stews, or even baked dishes. The skins are thicker but they are not chewy or tough, just a little more interesting. Very popular in many regions in Italy, including Puglia, where they are enjoyed as zuppa di ceci neri (black chickpea soup).
SUGGESTED USES: Salads, soups, stews, casseroles, curries, hummus
- Black Garbanzos are ideal for simple salads with seasonal vegetables and rustic stews. They are not the same as the Kala/Black Chana chickpeas that are popular in Indian cooking, but they would still shine in a curry.
COOKING INSTRUCTIONS: 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.
SIZE: 16 oz.
