NEW ORGANIC VARIETIES FROM VERMONT NOW IN STOCK!
We've teamed up with Hodmedod on shipping of our orders - click above to order. If you opt in to marketing when ordering you will also be subscribed to the Heirloom Bean Co newsletter.
Caballero beans take their name from the Spanish word for “gentleman,” a nod to their refined look and polished texture. Grown in Peru’s coastal valleys, this heirloom cooks quickly and absorbs seasoning beautifully, shining in citrus‑driven preparations, herb‑layered dishes and meals where subtlety and clean, creamy flavour matter most.
RECIPE SUGGESTIONS
Toss warm with lime, ají amarillo and coriander; fold into a roasted‑pepper and red onion escabeche; pair with grilled corn and herbs; or serve with olive oil, parsley and a touch of smoked chili to highlight their gentle, buttery character.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot etc.) in olive oil. Add beans and enough water to cover by about 2in/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Cassoulet, Marcella, Cannellini, Navy, Great Northern
Latin name: Phaseolus vulgaris
Country of origin: Peru
All our Rancho Gordo beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
We've teamed up with Hodmedod on shipping of our orders - click above to order. If you opt in to marketing when ordering you will also be subscribed to the Heirloom Bean Co newsletter.
Caballero beans take their name from the Spanish word for “gentleman,” a nod to their refined look and polished texture. Grown in Peru’s coastal valleys, this heirloom cooks quickly and absorbs seasoning beautifully, shining in citrus‑driven preparations, herb‑layered dishes and meals where subtlety and clean, creamy flavour matter most.
RECIPE SUGGESTIONS
Toss warm with lime, ají amarillo and coriander; fold into a roasted‑pepper and red onion escabeche; pair with grilled corn and herbs; or serve with olive oil, parsley and a touch of smoked chili to highlight their gentle, buttery character.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot etc.) in olive oil. Add beans and enough water to cover by about 2in/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Cassoulet, Marcella, Cannellini, Navy, Great Northern
Latin name: Phaseolus vulgaris
Country of origin: Peru
All our Rancho Gordo beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
