Ten Beans of Mexico Bundle
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From £69.50 GBP
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A trailblazing crop of mighty butter beans with a yielding texture and mild, sunny flavour that’s ideal for elegant salads and Mediterranean-leaning 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. |
Grown from European Corona seed-stock in California, these rarities are celebrated for their impressive size, thin skins and soft, buttery interior that stays intact during gentle cooking. Their mild, sweet flavour makes them ideal for olive‑oil poaching, soups, antipasti‑style salads and baked dishes.
Images & cooking instructions © Rancho Gordo Inc.
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Kitchen Suggestions
California Coronas readily absorb aromatics, turning simple ingredients into refined meals. Try them simmered with garlic, lemon and herbs for a silky bean‑in‑broth; folded into a warm salad with roasted peppers and capers; baked under tomatoes and olive oil; or served Tuscan‑style on toast with rosemary and plenty of good olive oil.
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
California Corona Beans
Similar to: Royal Corona, Cassoulet
Latin name: Phaseolus coccineus
Country of origin: USA
Sold in resealable 1lb (453g) bags
