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Yellow Eye Beans

Yellow Eye Beans | Rancho Gordo

Rancho Gordo

Yellow Eye Beans

Crafted By: Steve Sando

Napa, CA

Rancho Gordo is dedicated to creating a movement based on lost varietals of heirloom beans and they're succeeding beyond their initial hopes. Used by countless chefs, their products are heralded for their flavor and health benefits. Yellow Eyes are beautiful and versatile - perfect at home in kitchens in New England or Northern California and everywhere in between. 

The cooked beans are soft and smooth. Mild enough to take on any flavors you use during cooking, even paired with mirepoix from the Farmers' Market is revolutionary. The more you cook with these beans, the more we know you'll love them. Perfect for adding flavor and body to stews (throw in a ham hock!) or making baked beans they can also be used in curries or health-minded wraps with ingredients like roasted chicken, avocado and cilantro pesto.


About Rancho Gordo

Frustrated by an absence of local 'New World' ingredients, Sando began by cultivating a farm of unique tomato varieties which soon led to a passion in growing and preserving heirloom beans - an effort to reintroduce the natural flavors of the Americas to those who are passionate about cooking. Steve is dedicated to supporting Northern California agriculture with an expanding collective of four growers and has started developing and substantial seed bank accumulating rare and odd beans from across the world - many of which flourish in the region's rich soil.

One of the greatest aspects behind Rancho Gordo are the versatility of their products - the beans work in almost every cuisine, are full-flavored, and loaded with nutrients. While many are rooted in Central and South America their identity can be found in dishes throughout Europe and Asia. The FareTrade is excited to be working with Rancho Gordo to provide our members a bounty of accessible recipes, flavors, and to support a progressive purveyor helping to further their community agriculture. 

Find Yellow Eye Beans in The Box From Chef Brittanny Anderson