Rancho Gordo Santanero Negro Delgado Beans-1# bag
  • Rancho Gordo Santanero Negro Delgado Beans-1# bag
  • Rancho Gordo Santanero Negro Delgado Beans-1# bag

Rancho Gordo Santanero Negro Delgado Beans-1# bag

7.00
The most prized black bean in Oaxaca producing a bean broth so beloved and renowned it's known as Siete Caldos or Seven Broths. Cook simply, in a clay pot if possible. Great stand in for recipes that call for black turtle beans.

Suggestions: refried and slathered on tostadas, chilis/soups, feijoada Brazilian black bean stew

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THE RANCHO GORDO-XOXOC PROJECT
This item is the project of Rancho Gordo working together to help small farmers and producers continue to grow their indigenous products in Mexico, despite international trade policies that seem to discourage genetic diversity and local food traditions.

This product includes a 5% "tariff" that will be donated to No More Deaths, a humanitarian aid group that provides water and other assistance to migrants and refugees along the US border. Rancho Gordo will be matching this amount as well.

La Bodega is a proud retailer of Rancho Gordo heirloom & heritage dry beans helping to introduce new audiences to the concept of keeping generations-old legumes alive and delicious and supporting indigenous farmers. Founder Steve Sando tours the Americas looking for rare, endangered, and delicious samples to save by creating a market for them in the U.S and we think that's pretty swell. 

Rancho Gordo is a small company with a domestic production of around 25 varieties of heirloom beans, with farms in California, Oregon, Idaho, and New Mexico. They also have a Mexican production of about 10 beans, working with small, indigenous farmers producing the same heirlooms beans the families have grown for generations.

Press coverage of Rancho Gordo has been plentiful, no doubt in part due to the colorful beans themselves. Articles in The New Yorker, Wall Street Journal, New York Times, Bon Appetit, Gourmet, Real Simple, and Saveur, among others, have all contributed to the groundswell of interest in heirloom beans. Esteemed chefs including Thomas Keller, Deborah Madison and Gonzalo Guzman have helped turn these beans into near superstar-status ingredients. 

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