Rancho Gordo: Steve Sando's first heirloom bean.

Steve Sando's account of Rancho Gordo begins with disappointing tomatoes. Shopping in Napa, he found imported hothouse tomatoes instead of the ripe ones he wanted. He began growing his own, then tried beans. His first heirloom harvest was Rio Zape. He liked the beans enough to take them to farmers markets, organizing the young business on his kitchen table. Rancho Gordo / Steve Sando's story

Where Rancho Gordo is based and grows beans

Rancho Gordo's offices, warehouse and retail shop are in Napa, California. Sando describes a grower network that includes Central California, Oregon, Washington and New Mexico, alongside small farms in Mexico. The company is based in Napa; its beans do not all come from one Napa farm. Rancho Gordo / Grower network

Working with Xoxoc in Mexico

The Rancho Gordo-Xoxoc Project brings Mexican heirloom crops to the United States. Rancho Gordo describes Xoxoc's role in arranging purchases and handling the logistics of importing beans. In the project's account, farmers pre-sell their harvests and continue growing varieties passed down through generations. The collaboration has also included corn, salts and other products from Mexico. Rancho Gordo / The Xoxoc Project

Start with a pot of beans

Sando also publishes a basic bean-cooking guide. It covers rinsing, aromatics, boiling and simmering, with advice on soaking and adding salt. The guide says soaking can shorten cooking, but unsoaked beans can still be cooked. Follow the original for the full method and its sections on alternative equipment and techniques. Rancho Gordo / Basic bean cooking