Rancho Gordo's Giant White Lima Beans

My beans have arrived! With their cheeky packaging and glossy little hulls, they are simply gorgeous. Giant white limas, Good Mother Stallards, Ojo de Cabras, and Christmas limas. Speckled and smooth and a delight to behold, I've quite literally not been this excited about something in my kitchen in a long time.

Ben and I had a plate of gigantes in Astoria this winter, so good we licked the plate clean, so I thought I'd just scrounge up a recipe for that stewy Greek dish, fragrant with tomatoes (and sometimes polluted by dill). But then I got sidetracked by a dish from Diane Kochilas's book on meze that combined the giant limas with roasted peppers and promptly changed my mind. I guess I sometimes have a short attention span.

I did a lot of things differently from the original recipe, which didn't seem to make much sense (1/4 pound of beans for 4 to 6 people?). I'm not sure you should necessarily attempt this on a weeknight, unless you get home far earlier than your eating partner, because it takes a little more than 2 hours to get this on the table.

But it's such a delicious pay-off. The beans are creamy, yet still pleasingly firm. The ones at the top have a chewy little crust that is browned in spots. The peppers and onions are stewy and sweet, and the vinegar gives the dish just the right amount of acidity. You could swap out the bay leaf for oregano, scattered throughout, or sage could also be a nice choice. We ate our beans with fresh slices of country bread and murmured delightedly through bites that we should eat nothing but beans and vegetables (steamed asparagus with a mustard vinaigrette) forever and evermore.

To further the conversation about sustainability and locavorism, it's true that buying Rancho Gordo beans is a double-edged sword. On one hand, you're supporting a small business that aims to keep heirloom beans alive and well and in our tummies, and that supports small farms. On the other hand, the beans are expensive (relatively speaking) and need to be shipped all the way across the country, if you live on the East Coast. Not exactly great for the environment.

I loved these beans and I can't wait to cook the rest of them, but I'm not sure how often I'll be able to justify ordering them. What do you think, readers? Am I overthinking? Not doing enough? And all that heavy stuff aside, what else should I be doing with beans? Recipes, please! Links! Ideas! We have a lot of beans to get through.

Giant Lima Beans with Roasted Peppers
Serves 2 amply as a main course    

1/2 pound giant white lima beans
5 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
1 large garlic clove, finely chopped
2 roasted red bell peppers
Salt and freshly ground black pepper to taste
1 bay leaf
2 tablespoons balsamic vinegar, to taste    

1. Put the beans in a pot with ample water to cover (enough to come about 3 inches above the beans). Let sit for half an hour. Bring to a boil over high heat, then reduce the flame to low and simmer the beans for approximately 1 hour, or until al dente. About 15 minutes before removing the beans from the heat, season with salt. Drain and reserve the boiling liquid.

2. As the beans simmer, heat the 3 tablespoons olive oil in large skillet over medium heat, and sauté the onion and garlic until translucent, about 5 minutes. Remove the peppers from their oil and finely chop. Add them to the onions and garlic, and stir over medium heat for about 3 minutes to meld the flavors a little. Remove from the heat and add the beans to the pepper mixture. Season with salt and pepper to taste, and stir gently to combine.

3. Preheat the oven to 350°F. Scrape the bean mixture in an ovenproof glass or ceramic baking dish. Add about 1/2 cup of the reserved bean cooking liquid. Drizzle 2 tablespoons olive oil over the beans. Tuck a bay leaf into the center of the dish, covering the leaf well with the beans. Cover the dish and bake for about 45 minutes to 1 hour, or until the beans are very tender and their centers creamy.

4. Five minutes before the beans come out of the oven, pour in the vinegar. Remove from the oven and serve. You can let the beans cool to room temperature as well and serve the next day.

Comments

[Foodfreak]

I think supporting small businesses keeping heirloom varieties alive is a good thing, or in the end well all be eating globally patented uniform foods from factory farming, which may as well come from around the planet. Most beans I can buy where I live (Northern Germany) come from the US or Turkey. Go for your locally (as in your home country) produced high-quality foods, if you can afford them, I'd say.

[Megan]

If you're an east coaster, consider ordering from Seed Savers, which is based in Iowa (just *that* much closer).

They have good mother stallard and lots of other DELICIOUS beans. They work with Slow Food USA and have lots of veggies and beans listed in the Ark of Taste. Good organization to know.

http://www.seedsavers.org/products.asp?dept=14

[ann]

Well, you could always just go eat oysters and offal at Marlow & Sons and pick up a few bags of beans on the way out! They're the only place in NYC carrying them. I got some of the goat's eyes and and "the little horses" recently. That way, yes, you're supporting the flying of beans across the country, but, you're supporting Steve and a great local restaurant/shop that supports local producers as well! So many birds with just a few beans.

[Erik]

Seriously Y-U-M

[Karena]

I'm so glad you discovered Rancho Gordo's beans. I live in SF, so I am lucky to buy them on any Saturday at the farmers' market. As for sustainability, if you support your local farmers by purchasing shell beans when they're in season, it's a wash if you have dried beans shipped from Napa once in a while.

"Sunday Supper at Lucques" contains a recipe for a flageolet gratin that I'm in love with. I've also made it with cranberry beans with great success.

[radish]

Yeah, I am wrestling with the same thoughts. I have a supply of beans that's dwindling, and when it does, i want to give Rancho Gordo a try. I wonder if there's a small beans producer that's closer to us - i would prefer not to have them shipped all the way from the west coast. But your support of the little guy is a good thing too. It's not a perfect world...

[gemma]

At least you are thinking (that is more than most people). As for that fish sustainability /mercury issue.... I JUST received a perfect one page summary in this months issue of Nutrition Action. I will make a copy for you :)

[Jackie in SF]

I recently cooked RG's Christmas limas--started them with some onion and garlic, diced celery root, and guanciale sauteed in olive oil. The results were porky and rich. The Good Mother Stallards may well be my favorite RG beans, and they are great prepared simply with onion, garlic, and olive oil, perhaps a bay leaf. RG beans are fresh and flavorful on their own, so you really don't need to do much to them. And once they're cooked, you can use them for other dishes (e.g., tossed with short pasta and a few other pantry items, pureed for crostini). I've been cooking them on the stovetop, but I'm going to try your oven-baked recipe for the giant limas.

[Megan]

Forgot to mention: I have most typically thrown the beans in various soups but have also made puree and the Dominican beans recipe from Smitten:

http://smittenkitchen.com/2006/10/ah-ha-ha-come-and-take-my-hand/
(scroll down the page)

[Amber]

I got my shipment of Rancho Gordo beans (which I was having the same debate about--in the end I ordered a bunch all at once, figuring they would last me a long time and I at least wouldn't constantly be ordering things from across the country) last week and am also looking for recipes.

I cooked the runner cannelini with just some simple vegetable stock, and served them as the base for roasted tomatoes and cippolini onions (idea for that roasting combi via Smitten Kitchen), with some fresh basil sprinkled on top. Delicious!

Also, I take leftover beans, and puree them with roasted garlic, olive oil, and other spices to make a spread that's good on toasts or crackers.

[Tea]

I think the ideal solution is just to stock up on your next visit to the west coast.

(hint, hint:-)

[nicole]

I LOVE Rancho Gordo beans, so would be hard-pressed to tell you not to order them. I do mine mostly in soups (like white bean and kale and tomato) or baked, like you did. Yummy.

[Lindy]

I am surprised to find that I have no position on this issue. As I am usually vehement to the point of hectoring about all things food-related, this may mean something. Or maybe I'm just dull-witted today.

But perhaps when the contest is between/among factors such as heirloom varieties/locavore issues, and nothing is out-and-out clear, it's best to just go with what seems most wonderful, as you have done with these lovely beans.

I mean, I suppose it is not so fabulous for the planet that we use energy to travel to far away places that wake up our brains and hearts, delight and amaze us, but you won't see me passing up an opportunity to do that. I do think, though, that it is quitea different thing from living 2 hours outside a city and commuting to work every day, alone in an SUV. If you see what I mean.

Hey, I guess I do have a position! Enjoy those gorgeous limas.

[Lydia (The Perfect Pantry)]

I don't know how you did it, but you made me want to eat lima beans for the first time in maybe 40 years!

[Leisureguy]

I'm another Rancho Gordo fan. I particularly like the Christmas Lima beans, but those Giant White Limas I'm going to have to try. Have you ever had Mortgage Lifter Beans? Gigantic. Serving size: 1 bean, eat with knife and fork. (I'm exaggerating, but they are quite large.)

[Luisa]

Megan - thank you so much, I'm so glad to know about Seed Savers. They're a tad more expensive than Rancho Gordo, but it looks like a great organization! Good bean selection, too.

Ann - I've contemplated that before, but M&Sons charges over 6 bucks per bag, so I'd rather just order directly from the source. That having been said, though, I am woefully late to the M&Sons party, having never been! This summer, I swear.

Karena - thank you for pointing me to "Sunday Suppers". The recipe indeed looks great. Tonight, I'm cracking open every single cookbook I own! :)

Gems - thanks!

Megan - oh right, I remember that one! Sounds delicious.

Tea - ha! I think you're right. And, by the way, I think this may just be the year... Aren't I mysterious? Am thinking of a West Coast trip this fall actually - a few days in Seattle, then on to Portland and finally SF. Whaddaya think? :)

Lindy - I DO see what you mean! And I wholeheartedly agree. So thanks for that.

Lydia - hooray! Limas are lovely!

Leisure Guy - I have never had those beans; never even heard of them? Where, pray tell, can I find some?

[Kristin (The Pearl Onion)]

Cool Beans!! (Someone had to go there...or did someone already?)

I checked out the bean website and wow...sheesh I had been excited to "discover" cranberry beans a ways back but this company's website has so many even more interesting beans! I am really excited to order some, plus they had some other things like hominy which would be really fun to play around with.

I suppose the whole shipping thing is bad for the environment, but think of all the workers being supported. Plus this looks like such a cool company that I'd like to support. But if you do learn of any similar companies closer by, I would be interested :-)

[RecipeGirl]

Is this your very first order with Rancho Gordo? I've been hearing so much about these beans. I think I'll have to suck it up and place an expensive order to try these suckers out. I'll be in the same boat as you... looking for recipes!

[Emily]

Ultimately the taste of a product is what wins me over, and I'm a firm believer in 'food diversity', ie producing something great that not everybody is doing, no matter where you might be doing it from! So, callous though it may sound, my inclination is to support the fabulous small supplier over and above concern about shipping miles. Very one-dimensional I know...
I have a great recipe for 'Traditional Baked Beans' involving (from memory, haven't made it in a little while) cannellini beans, brown sugar, tomato puree, a touch of malt vinegar and salt pork/pancetta. Takes about 5 hours in the oven but it does make a lot and the resulting leftovers freeze exceptionally well. If it sounds like your thing, Luisa, let me know and I'll happily email the details.
One last little comment - I have heard about the RG beans on several US blogs now, but despite my best attempts and the nicest of emails, the Rancho Gordo people are unable to send beans to me in Australia. I will have to content myself with waiting until I visit San Francisco next year and can try them!

[Judie]

Rancho Gordo beans rock! There is nothing to compare. I think that they mentioned on their blog a store in Brooklyn which sells them. You might want to check it out with Steve Sando, the owner. Be sure to watch his video on the RG site about cooking beans. It's great & sign up for the newsletter. As you can see, I am a real afficianado of their products. It's all the BEST!

[amanda]

I kind of think that when you reach the point where decadence is heirloom beans you don't have to tear yourself up over it. So yes: you aren't buying local. I do appreciate the disclaimer, the "I'm not saying this stuff is local or particularly sustainable once you factor in direct shipping," but mostly I'm looking forward to some new bean recipes.

This one I might try with some of the giant, not local, not heirloom limas from Sahadi's because Rancho Gordo is a little dear for me still. But I'm looking forward to trying it.

[Juli]

I've had the same conflicting feelings about Rancho Gordo beans which is why I still haven't tried them. But they look so good! One of these days I'm going to pick them up from Marlow & Sons...I figure they probably order a ton at once making it better for the environment than everyone's scattered small orders.

[Phoebe]

A couple of months ago I ordered 10 pounds of beans from Rancho Gordo, I figured I may as well take advantage of their flat-rate shipping and get it all in one go. You don't mention whether you even have a source for local beans, but here in Wisconsin, the only local beans I ever see are fresh cranberry beans, and even then, if I manage to get a small box once per summer, I consider myself lucky. So the way I justify it is that by supporting Rancho Gordo, I'm creating demand for a product that isn't yet available locally, but that may be someday if enough people create a market for it. And besides, chances are those cans of Goya or even the bulk bin dried beans are not local, and they didn't just spring up in the grocery store--they had to be shipped there too.

Anyway, as for recipes, did you see the article in the LA Times a few weeks back about beans? There were a few that looked good, including tacos made with Christmas lima beans. I haven't tried them yet, though. If you have Deborah Madison's Vegetarian Cooking for Everyone, she has a few bean recipes in there--I can recommend the black beans and the smoky-hot anasazi beans recipes. I am going to try your lima bean recipe this weekend. Thanks!

[Aaron Kagan]

Not sure how much experience you have with non-gigantic heirlooms, but I find them equally satisfying and available fresh at many East Coast farmar's, at least here in Boston.

Also, you could do what people used to do when they wanted ready access to a new food: grow it!

www.teaandfood.blogspot.com

[Lynn D.]

Lindy's right and don't forget; they're dried beans so half their weight and don't require refrigeration. And if you have friends with a yard or farm give them a few beans to grow. I grew the Giant Corona (not from Rancho Gordo) beans last year and believe me: as fresh shell beans they are even better.

[Randi]

I bought Steve's beans right from the famer's market when I was in San Fran last year. Some of my friends wanted to try them so I placed a big order having it sent to my US mail box and then I brought them back into Canada and shipped them 2hrs away( Steve doesnt ship to Canada : (.

The beans are totally worth it though. But, just an FYI, the giant lima beans are from Peru, not Cali.

[Luisa]

RecipeGirl - this was, indeed, my very first order from Rancho Gordo. I think there will have to be more. Unless I get myself out to Cali first!

Juli - that's a good point. I know that Bright Food used to sell them, too, but that place is sadly out of business. Wonder why more New York stores don't carry them?

Phoebe - I like your reasoning! And yes, I did see that article, of course, and am planning on making the dandelion-bean-tacos this weekend. CAN. NOT. WAIT.

Randi - yes, the beans are from Peru. But my point was that RG ships from Cali only... But this is making me wonder: if there are bean lovers in Canada and Australia and who knows where else, perhaps we should start a bean-shipping sub-industry! :)

[Ellen]

Hi Luisa,

I made your pea & mint & pasta dish twice this week. Both times without any butter...the second time with a little ricotta added. Good stuff. Thank you!

[jenny]

i just made the runner cannellini beans this afternoon! i love them so much--creamy and meaty, with a little garlic and sage, cooked very slowly with a little water and olive oil. i make them in bulk and then freeze little containers so we can eat them whenever we want. my god, they are god. for your next order, GET THE POPCORN. it's incredible.

[Marilyn]

Luisa, thanks for reminding me about Rancho Gordo. I don't know what I enjoy more about Ojo de Cabras - the look or the name! It's possible this has already come up, but you can make both fairly good pates and also cold summer soups from your giant limas. Good luck and enjoy!

[Priya]

Luisa,
We love beans too and cook them weekly, sometimes twice a week! A few thoughts:

1) Phipps Ranch sells their beans online and they charge significantly less. They don't have exactly the same beans but they do have most of them. And the quality is excellent.
2) Have you thought about investing in a pressure cooker? We have one by Fagor that we love. Pressure cooking beans is FAST (start to finish in 20-30 minutes). In order to preserve the texture, we soak the beans first (you can quick-soak by covering with boiling water), under-cook them a tad in the pressure cooker and then finish them on stovetop.
3) Favorite methods to cook them -- so many! There's a fantastic recipe for white beans in tomato-herb sauce by Lynne Rossetto Kasper (happy to share the recipe if you like). We also cook them simply with garlic and herbs. Leftovers are great as is, in pasta e fagioli, ribollita, etc.

[EB]

Rancho Gordo is one of those companies that makes me jump for joy that I live in the Bay Area.

[daniella]

love this soup:
lima bean and barley soup:
approx 1 tsp Worcestershire sauce
2 Tbsp olive oil
2-4 medium carrot(s) - peeled and sliced
1 cup diced celery (3 ribs)
1 clove garlic clove(s) minced
1/4 pound uncooked barley
1 tsp balsamic vinegar
about 8 cup chicken broth
1 large Vidalia or Spanish onion(s) diced
1/2 lb large lima bean (I just use Goya brand)
1/4 cup chopped parsley (as small as I could slice/dice)

Add lima beans and about 4 cups of water in a sauce pan. Cover tightly. Bring to boil and once boiling switch off heat. Let sit for 1-2 hours. Drain. (during this time I prep the rest of the ingredients.)
Heat oil over medium high heat and add carrots, celery, onions, and garlic. sauté for 10 minutes. Add lima beans (already drained) and barley. sauté for 2 minutes. Add broth and cook for 1-1.5 hrs until lima beans are cooked thru (they did soften by the next day). stir in worcesteshire sauce, balsamic vinegar, and parsley. Soup tasted really good the next day!

[Kathleen]

Why don't you try planting some of these beans next summer-- then you can have your own supply.

[stanville]

I place a BIG order with Rancho Gordo when I order (live on the east coast). Just used Christmas limas today in a salad for food day at work and it was yummy: http://projects.washingtonpost.com/recipes/2008/09/10/christmas-lima-beans-and-quinoa/ . Have Steve's "Heirloom Beans" cookbook, and everything in it sounds good. Haven't tried any of the other beans from RG yet, but grew up with yelloweyes and they're my favorite for baked beans. Often use apaloosas in chili since their smoky flavor goes well in that. Only used pintos for refried beans so far, and use garbanzos for all sorts of yummy stuff. Waiting now for my 2 pints of preserved lemons to set long enough so I can make a tagine with garbanzos. Got the Domino Magazine Spicy Heirloom Chili Sampler and will give family both the ingredients & recipe for that, and a bag of the crimson popcorn for Christmas.

[nonpartisan]

Hey there, just made this dish tonight and as I was out of red pepper I added about a cup of baby carrots sliced lengthwise. They were terrific, the balsamic vinegar was great, and these really only too about 2 1/2 hours to cook, unlike other bean dishes I've tried that took two days. Thumbs up, we will make these again. And, they were just Ziayd grocery store beans.

[Stephanie]

Luisa.
Thank you, thank you for this recipe! I made this last night as I has purchased some dried giant Lima's from Whole Foods and wasn't sure what I wanted to do with them. This was SPECTACULAR! I added some hot giardinare to the mix as we like things really spicy. Then served them with grilled chicken on top. It was an outstanding meal. One of my new favorites. Thank you!!