The Bean Book from the Rancho Gordo Kitchen
The Bean Book from the Rancho Gordo Kitchen
From Steven Sando, the founder of...
From £30.00 GBP
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Super-creamy Peruvian beans prized for their quick cooking, pale elegance and a smooth, mild flavour that suits bright, layered dishes. The Heirloom Bean Co sources these and a range of other Phaseolus beans from North American bean specialist Rancho Gordo, founded in the early 2000s by Steve Sando to preserve and promote traditional and rare bean varieties of the Americas. |
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.
Images & cooking instructions © Rancho Gordo Inc.
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Kitchen 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 2 inches/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 beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
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Ingredients
Caballero Beans
Similar to: Cassoulet, Marcella, Cannellini, Navy, Great Northern
Latin name: Phaseolus vulgaris
Country of origin: Peru
Sold in resealable 1lb (453g) bags
