Rancho Gordo Beans

Rancho Gordo Beans
We are featuring some delicious Rancho Gordo Beans this weekend at the Cider Co. Market in honor of Cinco de Mayo. Stop by and try our delicious recipe and pick up your favorite heirloom beans.
Heirloom Beans are open-pollinated seeds that can be planted and you’ll get the exact same bean. They tend to have a lower yield and can be much more difficult to grow but the pay off is in the unique flavors and textures that you don’t find with bland commodity beans.
Here is a Recipe Straight from Rancho Gordo
Roasted Carrot, Heirloom Bean and Farro Salad
  • 1 cup farro
  • 5 tablespoons olive oil, plus more for drizzling
  • 1 teaspoon Rancho Gordo Oregano Indio
  • 2 pounds thin carrots, scrubbed (or halved or quartered lengthwise if they’re fat)
  • 6 to 10 cloves garlic, peeled and smashed
  • 1 red bell pepper, diced (optional)
  • 10 sprigs fresh thyme
  • 1/4 cup fresh flat-leaf parsley
  • 1 1/2 to 2 cups cooked Rancho Gordo Royal Corona or Cassoulet beans
  • Salt and pepper
Serves 6 to 8
  1. Cook the farro in a big pot with plenty of salted, boiling water. Allow it to cook to al dente, 20 to 25 minutes. Strain the farro, and while still warm, toss with 2 tablespoons olive oil and 1 teaspoon Oregano Indio. Set aside.
  2. Preheat your oven to 500F. In a large bowl, toss the carrots and garlic with about a teaspoon of salt, 3 tablespoons olive oil, and the thyme sprigs. Arrange on a sheet pan, preferably in a single layer. If you have a gas oven, place the sheet pan directly on the floor of the oven. For an electric oven, use the bottom rack, preferably with a pizza stone. Cook for 6 minutes. Rotate and shake the pan and cook for another 6 to 8 minutes, until the carrots are still al dente but soft and can be cut with a fork. Remove from the oven and allow to cool.
  3. Discard the thyme. Toss the carrots, garlic, parsley and bell pepper (if using) with the farro. Once mixed, very gently fold in the Royal Corona beans. Check seasoning and add salt if desired. Arrange the salad on a serving platter and drizzle a little more olive oil over the top and dust generously with fresh-cracked pepper.