Rancho Gordo at Emily Joubert Home & Garden (@emilyjoubert) Marin Country Mart April 11, 2026

JPF MEMBER THURSDAY: We’ve got OG Bean Club legend Steve Sando @rancho_gordo for today’s Video Recipe Book! He riffs on a gratin recipe from Jacques’ cookbook Fast Food My Way to create a Bean and Egg Pudding using his Cassoulet (Tarbais) beans. www.instagram.com/reel/DXMljps...

I've been a serious gym-goer since November. I still find the aesthetic off but I have this on my earbuds as I enter the workout room. I wish there were someway I could make the others know this is what I hear as I enter and see them working out. youtu.be/s-xvK7eUXog?...

We discovered in our test kitchen that our Pardina lentils are a great match for @minnowworld's smoked trout. Horseradish and dill are optional, but they add a nice kick. www.ranchogordo.com/products/par...

Our Christmas Limas change hearts and minds for people who think they don't like lima beans.

My @ranchogordo.bsky.social recipe today is using Domingo Rojo beans in a variation of this Vegan Richa stew www.veganricha.com/kerala-white... #BeanSky #vegan #mealprep #glutenfree

Non sequitur Sunday: Maybe the last of the rains, enjoyed this morning at Jack London State Park in Glen Ellen. This place never fails

It's been a very long winter. We can say so many trite, cliched things about spring, but you know what? They're all true and remarkable. To celebrate, we have new beans, old favorites, and recipes inspired by the season. Visit www.ranchogordo.com now.

Steve still likes citrus zest and now he has some advice on what to buy.

This was a day for the books! The mayor, our congressman, the Bean Freaks, the music, the food, the community, but most of all, BEANS. The beans have arrived home. Beans have arrived on Main Street! Please come visit. youtu.be/t6_5jfOEPx8

This not good news! Take back the beans! If you are in our tribe (The People of The Bean, Bean Freaks, Leguminati, etc), would you consider adding the 🫘 emoji to your profile? We need to take back the Beans!

❤️💪❤️

You know - I think it’s a good day to make a pot of beans. I think I still have a few bags of Rancho Gordo hidden in the back of my cabinet. Maybe turn it into this delightful looking thing. That could be good.

It's warming up and it's not too early to start thinking about substantial bean salads. Royal Corona are back and this versatile bean is right at home in a salad for dinner. www.ranchogordo.com/blogs/recipe...

This looks encouraging. The state of Food media, both digital and legacy, is in a strange place. The more voices, the better.

Non sequitur Sunday: a Jolly Easter at the beach and my friends, ignoring me, deep in conversation. All is well as there was ham.

Just wanted to say it’s a beautiful evening.

A super mild European-style classic heirloom bean, known for its pairing with lamb but excellent as a pot bean and with roasted tomatoes. www.ranchogordo.com/products/fla...

Please welcome Zipper Cream field peas to the family.

Congratulations on 25 years of Rancho Gordo. What started as Steve Sando’s personal garden turned into a business providing rare and traditional beans to kitchens across the country. His partnership with small farmers and support for local nonprofits remarkable. To another 25 years!

#beansky Can you help out? I don’t have a favorite. I love all my children equally. (that’s not true, but I have to say that so the others don’t feel jealous)

Non sequitur Sunday: ranunculus’s in a rare Spratling vase. The flowers are left over from our grand opening on Friday night. More details to come, but for now, flowers.

Mother has arrived #peopleofthebean #ranchogordo #heirloombeans #leguminati

Beans have arrived on Main Street- and you're invited!

It's been a very long winter. We can say so many trite, cliched things about spring, but you know what? They're all true and remarkable. To celebrate, we have new beans, old favorites, and recipes inspired by the season. Visit www.ranchogordo.com now.

Save the date.

Steve likes lemon zest.

Save the date.

Non sequitur Sunday: Disrespectfully turning one of Allison Hopelain’s wonderful art pieces into a hat, with her encouragement. Her exhibit runs the month at Carter & Co in St Helena. www.instagram.com/allison.hope...

Fast food lunch.

Save the date.

Ragù di lenticchie (Lentil Ragu) memoriediangelina.com/2021/01/02/r... Brought out my @ranchogordo.bsky.social Pulgia lentils to share with a friend.

The Rancho Gordo staff has been on a rice cooker lunch kick, and this was a standout. Rancho Gordo brown rice, bean broth, and sliced wild mushrooms went into the rice cooker. Once done, we topped it with Buckeye beans and a drizzle of chile oil.

What a great thing to wake up to! LILAC LOVE! And this is a good time to announce our Spring Release date of 3/26/26 for new and returning products.

#beansky dinner is Moroccan lentils over couscous with cucumber, red onion, and cilantro The legumes are from @ranchogordo.bsky.social (duh) and the recipe is from Minimalist Baker (below), I wish it were hotter but I used my New York Shuk Ras El Hanout! minimalistbaker.com/saucy-morocc...

Making this for dinner tonight with the lentils and medium-grain rice that was in the last @ranchogordo.bsky.social shipment. I don't have red onions, but regular yellow onions will do. www.ranchogordo.com/blogs/recipe...

Our Mixteca salt actually helps soften beans (and other vegetables) and keeps your vegetables colors vibrant. These leeks were reduced with butter, olive oil, and a spoonful of Mixteca salt and a plop goes great in a bowl of beans. www.ranchogordo.com/products/mix...

We had a house full of copper cookware enthusiasts (including founder Steve) to meet with Cameron Leavitt of Round Door Retinning (@round.door.retinning). This was his return visit to drop off finished pieces and collect more for delivery in a few weeks. We’ll keep this an ongoing event.

Non sequitur Sunday: I’m sure this is a metaphor for good things to come.

I feel as if we need this right now. I don't want to stick my head in the sand but I need a minute. youtu.be/t_ACBa2a4ZU?...

New dish/side or meal gig. Parsnip, carrots and Rancho Gordo CA white rice. And any veg water to add to the rice to cook (tonight chard steam broth). Sick good. No beans, but have done that too, Just awesome. www.ranchogordo.com/products/cal...

One of "those" recipes that ends up being so much better than you'd think, even though it already sounds pretty good!

Beans for a savory breakfast: Nutty, new-crop Pardina lentils, topped with some leftover rotisserie chicken, lots of za'atar and a dollop of Bellweather Farms Crème Fraîche. It's going to be a grand day.

me paying $30 in gas to buy imported things that have been hit with tariffs bc joe rogan is learning about politics at age 58

Stay strong.

Faster, Pussycat! Kill, kill!

What is it about enfrijoladas that make them so irresistible? The warm tortilla smothered in pureed bean sauce never disappoints. Here's our simple, timeless recipe: www.ranchogordo.com/blogs/recipe...

Top-notch Leftovers: Cranberry Beans (Borlotti), hominy (posole), brocollini with bean broth and stock, all waiting in my fridge for something to happen, and it did! Lemon zest courtesy of my Meyers lemon tree. Life can be really delicious without even trying sometimes! #ranchogordo #Beansky

We all know the first rule of Bean Club: You never shut up about Bean Club. My kid has proposed a second rule of Bean Club: There’s no such thing as too many beans.