October 17, 2023
Stock Up on Rancho Gordo Beans and Get Free Shipping!
Rancho Gordo heirloom beans will change any preconceived notions you might have about beans —they’ve never looked and tasted this good!
As cooler weather settles in, our thoughts turn to the humble bean. Long-simmered with pancetta and rosemary. Brothy and flavored with fresh herbs in a broad, shallow bowl. Slow-cooked until they’re indulgently creamy and rich. Is there another food that encapsulates the warmth and heartiness of fall dishes more than the bean?
Every culture has a bean. But commodity beans — black, pinto, kidney, navy — have limited our awareness of the wide variety of textures and flavors available globally. Enter Rancho Gordo. Steve Sando, the visionary founder of Rancho Gordo, saw the potential in neglected and long-forgotten bean varieties. In the heart of Napa Valley, Sando planted Rio Zape beans in his garden and discovered they were similar to pinto beans but had more flavor. The bean, with its rich notes of chocolate and coffee, posed a question: Why had such culinary marvels been overshadowed?
Rancho Gordo champions the indigenous ingredients of The Americas, intertwining the rich flavors and stories of their heirloom beans into American cuisine, celebrating a heritage as significant as any from abroad.
At DeLaurenti, Rancho Gordo beans are the only beans we cook with. We currently have 32 VARIETIES ON THE SHELF!
Stock up and save! For a limited time, get FREE Ground shipping in WA, OR & ID and FREE local Same Day shipping in the Seattle area on orders over $125! Enter the code SHIPFREE at checkout.
Check out one of our favorite fall recipes, featuring Rancho Gordo beans:
Truffled Bean Soup
This flavorful and elegant bean soup combines heirloom beans with earthy truffle products. It’s perfect for lunch, a starter course, or an evening meal served with salad and bread. (Adapted from a recipe provided by Ritrovo Selections.)
Serves 4; Preparation Time: About 2 ½ hours
Soup
8 oz. (½ bag) Rancho Gordo Cranberry Beans
8 cups vegetable or chicken broth
2 Tbsp Extra Virgin Olive Oil
1 yellow onion, finely chopped
1 cup carrots, finely chopped
2 cloves garlic, minced
1 tsp Ritrovo Selections Truffle & Salt
⅛ tsp crushed red pepper flakes
Garnish
Regalis White Truffle Oil
1 tsp Parmigiano Reggiano, grated
Fresh Italian parsley, chopped
Directions
Rinse beans in a colander and transfer to a heavy soup pot. Cover with water, bring to a boil, then reduce heat to a simmer. Cook for 1 hour.
While the beans are cooking, place the olive oil in a heavy skillet, add the onion and sauté until just transparent, about 5 minutes. Add the carrots and garlic and continue to sauté for another five minutes, stirring occasionally, not letting the onions brown. Set aside.
Drain the beans and return to the soup pot. Add the sautéed vegetables and 4 cups of vegetable or chicken broth. Simmer over low heat, until the beans are the desired texture, about 1½ hours. Add the remaining 4 cups of broth as needed, 1 cup at a time. If more liquid is needed, add additional water or stock, 1 cup at a time until the beans are tender. Cook a little longer if a creamier texture is desired.
Season with Ritrovo Selections Truffle & Salt and crushed red pepper flakes.
Ladle into soup bowls, top with grated Parmigiano Reggiano, chopped parsley and an optional drizzle of white truffle oil. Enjoy with crusty bread and olive oil.
Buon Appetito!
