Rancho Gordo Beans

We recently placed another order for Rancho Gordo beans.   This time we tried a bean called Scarlet Runner.  Surprisingly, these beans were huge.  I did not know quite what to do with them.  The label on the bag said they were meaty and crying for mushrooms.  So, after soaking all night, I sauteed some onions and mushrooms and added them to the cooked beans along with some fresh thyme. 

We enjoyed the large beans.  I only used half the bag for this meal and we even had left-overs.  The way I cooked them was good, we enjoyed them, but if anyone has any other hints as to what to do with these Scarlet Runners, I would be willing to try another recipe.

We served them along with a green salad and marinated flank steak.  We found the marinate last June at Noble Pig, a great blog.  I will definitely try this marinate again.  Flank steak is a favorite as of late.  We buy a package at Costco and then divide into several meals.  It is always tender, grills quickly and very, very good.

Quick-Marinated Flank Steak
Adapted from Gourmet by Noble Pig

1 1/2-2 lb flank steak
1/4 cup grainy mustard (or Dijon, not grainy)
2 tablespoons fresh lime juice
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon minced garlic
1 teaspoon minced, peeled ginger
1/4 teaspoon ground black pepper
Salt to taste

Place the flank steak in a Ziploc bag.  Whisk together the mustard, lime juice, Worcestershire, soy sauce, hoisin, garlic, ginger and pepper until smooth, then pour over steak, turn to coat.  Chill for 1 hour before grilling to perfection.

Rancho Gordo beans

I have been doing a lot of reading of foodie blogs and other items in newspapers and magazines regarding foods and food trends. Not too long ago, I came across an article regarding Rancho Gordo beans out of California. They have a beautiful website with lots of products including heirloom beans. They cooperate with farmers in Mexico who grow these heirloom beans and therefore help keep the small Mexican farmers in business.

Our order arrived last week and we decided on three different beans. The Rio Zape bean is described as having hints of chocolate and coffee and best with great Mexican food or as a pot bean with a squeeze of lime.

The Flageolet is a creamy, dense heirloom bean that stays whole yet soft when cooked. Ideal with roasted tomatoes, with lamb or fish or in a cassoulet.

Today we had the Sangre de Toro. This is a very small bean and for our first try, I wanted to get the total bean essence. We sauteed celery, onion and garlic and added the soaked beans with their liquid and cooked for a couple of hours.


These beans tasted so unlike any others we have ever had. The beans are a little pricey, $5.95 for a pound, but it is pure protein you are serving which seems rather reasonable. We are looking forward to trying the other beans.

If you are interested in learning more about this company and their products, check out the website for Rancho Gordo and learn what is available.