Rancho Gordo Beans

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Lima beans have a creamy texture and savory flavor, tasting more like fresh vegetables than most other beans. Good, new-crop Limas—like those from Rancho Gordo—are worth your attention, especially if you grew up eating overcooked frozen ones under pressure from your well-meaning mom. The origin of Lima beans is believed to be Peru (hence the name “Lima”). White Lima beans are especially popular in the Southern U.S., where smaller varieties are known as “butter beans.”

SUGGESTED USES: Baked beans, salads, pot beans, succotash, dips

• If you're from the South, you know how wonderful Limas can be—and Rancho Gordo’s freshly dried beans are especially delicious. Whether cooked with a big smoked ham hock or prepared vegan-style with aromatics and olive oil, these legumes are a pleasure to cook and eat. They shine in salads, but don’t forget about soups, where their rich bean broth truly stands out.

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. 

Quick cooking and versatile, these small chickpeas are a well-known secret in Italy. Because they are smaller, they have more skin, which is thin, but it pleasantly changes the texture and flavor. You'll find all sorts of uses for these—from salads to minestrone to spreads. 

SUGGESTED USES: Salads, soups, pasta e ceci, dips

• Ideal for simple, rustic salads—like the Chickpea and Olive Salad from Fagioli: The Bean Cuisine of Italy—Rancho Gordo chickpeas also shine in classic Pasta e Ceci or paired with braised vegetables.

COOKING INSTRUCTIONS:  Check beans for debris and rinse thoroughly. In a large pot, saute 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. 

A classic, thin-skinned but meaty bean that will take on all the flavors you can throw at it but still hold its shape. There is some debate over the origins of Mayocoba, and whether it's native to Mexico or Peru. Either way, it's now quite at home in our California beanfields. It is is also known as Canario or Peruano bean and is a common ingredient in Mexican soups and side dishes.

SUGGESTED USES: Soups, refried beans, pot beans, dips

• Mayocobas are popular all over Mexico, but especially in the state of Jalisco, where you often see them used for super creamy refried beans. They pair especially well with seafood, in a salad or soup

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, small ebony lentils that resemble caviar but have a distinct lentil flavor and texture. Their skins nearly melt away, creating a rich, velvety consistency. Versatile and indulgent, they’re less common than brown or green lentils and fit beautifully into both rustic dishes and elegant meals. Rancho Gordo ignored lentils for years—but no longer! One of the earliest cultivated crops, lentils have nourished humans for thousands of years. Beyond their history, Rancho Gordo loves them for their quick cooking time, delicious flavor, and the way they transform with just a few aromatic vegetables and a splash of good olive oil.

Please note: These lentils were harvested on equipment shared with wheat. Some wheat kernels may be present; 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.

SUGGESTED USES: Salads, soups, stews

• Ideal in soups and salads, or folded into yogurt as a perfect summer dish.

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.