Fav Rancho Gordo Beans and Hot Sauces?

Sorry for the kind of non answer, but you might consider making your own hot sauce. Cayenne/fresno is my favorite, but I pretty much exclusively ferment my own sauce, so I get to decide fermentation time, if I add sugar (I don't) and what other seasonings, if any to add. Pretty easy to make a sauce you'll love if you DIY. Good luck!

i've had eye of the goat and the amarillo. also had a type of white bean whose name i forget. i was lucky enough to find them at the farmer's market and was able to talk with the rep about what i wanted. all three were superb. i just looked at their site and they do give nice descriptions. that is one thing i want to try again. i would also brine them before hand as america's test kitchen recommends. i've made store bought beans by prebrining and have been favorabley impressed. hot sauces? my house hold has pretty tame palates so haven't tried.

The Royal Corona beans are good, and their size is fun -- one of my co-workers thought I was eating small potatoes for lunch! I agree with everyone else commenting, I've really liked all the Rancho Gordo beans I've tried. I don't think you can go wrong. I also really liked the Mayocobos, and also the Yellow Indian Woman beans (terrible name, very flavorful beans).

I haven't tried any RG hot sauces; Valentina and Tapatio are my standbys.

I love all of Rancho Gordo beans I have tried, but so far my favorite is Rio Zape beans. They're a small red bean with a much thinner skin than kidney beans, which I find hard to digest. The jumbo limas are really wonderful, too. but they all are. My go-to hot sauce for years has been "Louisiana Hot Sauce." (Yes, that's the name.) and sometimes Tabasco - original flavor.

I love the Rio Fuego hot sauce.

I've tried a lot of different Rancho Gordo beans and have yet to try one that I didn't love, but 2 of my favorites are Good Mother Stollard and Santa Maria Pinquinto.

These are two separate topics: beans and hot sauce. They are not mutually attached.

Hot sauces are a very personal selection, so you should endeavour to find something that rings true to you. I happen to like Cholula because it is not sugary nor overly acidic. I sprinkle a few drops on my over-easy breakfast egg because it is not an aggressive sauce (something I value in the morning). I am more apt to seek a more aggressive sauce for dishes that I intend to serve at different hours that accompany different items.

As for beans, I'm a big fan of Peruano (Peruvian) beans which are particularly prized in Michoacan. Rancho Gordo markets these as "Mayocobas." They are really creamy: I have abandoned red pinto beans for frijoles in favor of the Peruanos.

I know the operators of one stand at my farmers markets actually grow these beans, but they mostly keep them for themselves. If they have extras, they will bring them to the market but they can never be counted for that.

I often buy the cheapo Peruanos at the local ethnic grocery store instead of the spendy Rancho Gordo beans. There's a local bean farmer (at my farmers market) who also sells a variety of different beans (fresh and dried). I've periodically visited other nearby farmers markets and found other vendors with a different selection of beans, so I am no way committed to one bean from one vendor.

Again, I particularly like Peruanos for breakfast frijoles, but there are plenty of other great beans for many other occasions.

It would behoove you to try a bunch of different beans from different vendors in different preparations and figure out for yourself which beans you like in which situations. As far as I can tell, there is no one sentence answer for such matters.

Good luck.