Or, well, not that new. A few months old, maybe. Rancho Gordo beans are delicious, easy to cook, varied, and also gorgeous! These ones are Lila beans, and uncooked they are a soft pale purple. Cooked they turn a light tan color, unfortunately, but at least they're quite tasty then! Or maybe I speak too soon, as they're simmering on my stove at the moment, giving off a lovely odor. I'll let you know.
If you've ever tried to cook dried beans from scratch and then given up, I urge you to try again with Rancho Gordo beans if you can find them. These days they're practically all I cook - a pot can feed us for half a week, including taking some for lunches. And we don't get sick of beans because there are so many different kinds and so many ways to cook them! (Or at least, I don't get sick of them. And Evan knows better than to complain.) My two favorite kinds so far: Good Mother Stallard and Ojo de Cabra.
Full disclosure: Rancho Gordo has no idea who I am and doesn't even care! They sent me some beans because I ordered them online like any other customer.
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