A collection of Rancho Gordo's finest dried beans, including:
Sangre De Toro: This dense and meaty Mexican red bean lends itself well to Southern, Caribbean and Central American dishes. Try them in a fiery chili or go totally rogue and Georgian in a surprising salad).
Ayocote Morado: These large purple runner beans are big and meaty, with a hint of potato-esque starchiness. They cook up darker than their raw color, and find a happy home in stews, salads, or a pot of pork-y beans.
Ayocote Blanco: Plump and creamy, this white bean is a recipe multi-tasker. Keep it super simple and simmer them in a flavorful stock or make something elaborate, like a cassoulet.
San Franciscano: A rich and delicious bean whose "pot liquor" (yes, we love that term, too) has hints of coffee and chocolate. They've got a sturdy skin that holds up well in salads and soups.