Dried Beans

I love cooking with dried beans after having discovered Purcell Mountain Farms and Rancho Gordo. This is the time of year I place my bean orders after looking over the vast selection offered. Last year, I ordered Black Valentine, Anasazi, Poquito,Flageolet, and Orca. This year I have Borlotti, Spanish Tolosna, and Red Zuni on my order. Each year I try for Rattlesnake beans but they are sold out. So what are your tried and true favorites? I love Anasazi, Orca, and Poquito. Actually, I have not found a bean I dislike and therefore tend to choose by how pretty the bean is. They are so amazing.

I love cooking with dried beans after having discovered Purcell Mountain Farms and Rancho Gordo. This is the time of year I place my bean orders after looking over the vast selection offered. Last year, I ordered Black Valentine, Anasazi, Poquito,Flageolet, and Orca. This year I have Borlotti, Spanish Tolosna, and Red Zuni on my order. Each year I try for Rattlesnake beans but they are sold out. So what are your tried and true favorites? I love Anasazi, Orca, and Poquito. Actually, I have not found a bean I dislike and therefore tend to choose by how pretty the bean is. They are so amazing.

Karen,
I've bought from Purcell Mountain Farms, too, and count myself among their satisfied customers. They're one of the places I've found to buy Tarbais beans, the "official" bean for cassoulet. I've also heard great things about Rancho Gordo beans but haven't yet explored myself.

Mark Lipton

I ordered the White Aztec bean once as a substitute for the Tarbais, Less expensive and a good substitue, I was told. Have you tried the White Aztec?

I ordered the White Aztec bean once as a substitute for the Tarbais, Less expensive and a good substitue, I was told. Have you tried the White Aztec?

No, I haven't. What are your impressions, Karen? Have you done a side-by-side comparison?

Mark Lipton

[Robin Garr]

Rancho Gordo has been our go-to place for beans since I learned about them on this forum. The white marrow beans are very good, although they run out often, and one batch of replacement beans - apparently sourced elsewhere to meet demand - wasn't up to the originals. We've also been happy with the borlotti and a bunch of others, but the marrow beans keep bringing us back.

I ordered the White Aztec bean once as a substitute for the Tarbais, Less expensive and a good substitue, I was told. Have you tried the White Aztec?

No, I haven't. What are your impressions, Karen? Have you done a side-by-side comparison?

Mark Lipton

No, I did not buy the Tarbais because of the cost plus shipping.

Robin: Thanks, I've looked at those beans several times, so I just added them to my order.

I buy from both - Rancho Gordo and Purcell. I like to try different beans but always keep a supply of Christmas Limas, Gigante and cannellini. I adore beans dressed in oil and vinegar for breakfast, lunch or dinner. I vary the cooking liquid and add aromatics and let them steep. Pureed as a dip or spread; added to a green salad; added to a can of tuna with thinly sliced red onion; added to soups....they are versatile and very handy to keep around.

I buy from both - Rancho Gordo and Purcell. I like to try different beans but always keep a supply of Christmas Limas, Gigante and cannellini. I adore beans dressed in oil and vinegar for breakfast, lunch or dinner. I vary the cooking liquid and add aromatics and let them steep. Pureed as a dip or spread; added to a green salad; added to a can of tuna with thinly sliced red onion; added to soups....they are versatile and very handy to keep around.

I do the same thing, Christina. I love those savory beans with a bit of oil and lemon juice for breakfast or lunch. Oh, and roasted garlic! Buying from Purcell or Rancho, they are so fresh and cook up in no time. I never have to soak. I made a chili of sorts yesterday from fillet mignon that needed to be used from my freezer. Sautéed it until medium rare, and set aside. Then sautéed, garlic, onion, celery, added Hatch roasted chile, allepo, chipotle, and ancho chile powder, fire roasted tomatoes, and some red wine. I used up the last of my orca and poquito beans, then tossed the meat back it to reheat last night for dinner. It was awesome.
By the way, where do you find your Gigante beans?

I use the Gigandes from Purcell. I like large beans ---more flavor in a bite !

Rancho Gordo has been our go-to place for beans since I learned about them on this forum. The white marrow beans are very good, although they run out often, and one batch of replacement beans - apparently sourced elsewhere to meet demand - wasn't up to the originals. We've also been happy with the borlotti and a bunch of others, but the marrow beans keep bringing us back.

I've been buying from Rancho Gordo for some time now and have not seen the white marrow beans so went to the site today and still don't see the white marrow beans. What am I missing?

Drew

[Robin Garr]

I've been buying from Rancho Gordo for some time now and have not seen the white marrow beans so went to the site today and still don't see the white marrow beans. What am I missing?

Unfortunately, most likely that the marrow beans are limited in quantity and popular, and sell out fast. My best advice is that if you're surfing Rancho Gordo and see a headline on their front page, "We got marrow beans!" don't wait to ask your bride whether she thinks you ought to get some, or they'll be gone.

I've cooked and eaten beans all of my life and must admit, I've never heard of most of these. Y'all have opened up a whole new world to me, which I will be sampling over the next year. Thx.

Let us not forget in our deliberations the humble chickpea without which there would be no humous. And of course the ful bean (known to most as the fava bean) without which there would be no ful medames.

humous.jpg

Purcell Mountain Farms has Maine Yellow Eyes for traditional New England baked beans, and Jacobs Cattle which are great to bake with maple syrup instead of molasses. Unfortunately they don't have the thrird member of our local triumvirate, Soldier Beans.