The Joy of Cooking Podcast: A Casual Culinary Chat About Dried Beans with Steve Sando

Release Date: March 19, 2025

In this engaging episode of The Joy of Cooking Podcast, hosted by The Joy of Creation Production House, the Rombauer family welcomes Steve Sando, founder of Rancho Gordo, to delve deep into the world of dried beans. Hosted by John Becker, Megan Scott, and Shannon Larson, this episode offers a wealth of insights into heirloom beans, sustainable farming, and versatile cooking techniques.

1. Welcome and Weekly Cooking Updates

The episode kicks off with the hosts sharing their recent culinary endeavors. Shannon Larson praises her husband John's baking feats, highlighting his "two delicious walnut rye loaves" made from a tartine recipe (02:10). Megan Scott shares her passion for bean soup, emphasizing the importance of versatility in cooking with Rancho Gordo’s baby green limas (03:05). John Becker discusses their "old pumpkin biscuits" from the recipe club, setting a warm, communal tone for the discussion.

2. Introducing Steve Sando and Rancho Gordo

Megan introduces Steve Sando as the founder of Rancho Gordo, a company dedicated to growing and sourcing heirloom beans. "Steve, we're so excited to have you on the show today," Megan welcomes him warmly (04:45).

3. The Allure of Heirloom Beans

Steve shares his journey with Rancho Gordo, highlighting his love for beans and their cultural significance. "Beans, although you have tasted them many times, because these are the...just really hard," Steve explains the intimidating nature of dried beans and the joy of mastering their preparation (35:45).

He discusses various heirloom varieties, such as Rio Zappe and Domingo Rojo, and emphasizes their unique flavors. "Good Mother Stallard is very hard... my favorite bean," Steve admits his fondness for this particular variety despite its cultivation challenges (23:35).

4. Rancho Gordo’s Bean Club and Business Growth

Steve elaborates on Rancho Gordo’s Bean Club, noting its exponential growth. "There are like 26,000 people in it," he marvels at the club’s popularity and the logistical challenges it presents (28:11). This surge underscores the increasing appreciation for quality, heirloom beans among home cooks and culinary enthusiasts.

He discusses the impact of tariffs on his business, emphasizing the importance of sustainable and culturally respectful sourcing. "We're going to use that tariff money to develop this business," Steve explains his strategy to navigate these economic challenges (33:17).

5. Sustainable Farming and Cultural Preservation

Steve delves into the intricacies of growing heirloom beans, emphasizing their lower yields and the dedication required from farmers. "Heirlooms are harder to grow...you can't do them as cheaply as you could a commodity bean," he notes the balancing act between quality and scalability (22:43).

He shares anecdotes about cultural exchanges, such as collaborating with Mexican farmers to preserve indigenous bean varieties. "It's so culturally relevant," Steve reflects on the romanticism of supporting traditional farming practices through Rancho Gordo’s initiatives (33:32).

6. Cooking Techniques and Frijoles de la Hoya Recipe

Transitioning to the culinary aspect, Megan introduces the week's featured recipe: Frijoles de la Hoya from page 213 of their cookbook. Steve and the hosts share their preferred methods for cooking dried beans:

• Soaking: Megan recommends soaking beans overnight for optimal texture (36:19). "I just like the way that soaking makes the final texture of the beans," she explains (36:07).

• Salting: Megan prefers salting at the beginning to ensure even seasoning, debunking the myth that salt hardens beans (37:08).

Steve adds his tips, advocating for simplicity and flexibility in cooking techniques. "There are a lot of variations, but basically it's really hard to screw it up," he assures listeners, encouraging experimentation (38:41).

7. Listener Interaction and Questions

The episode features listener questions, including one from Haley, who seeks advice on bread-making techniques. While the primary focus remains on beans, the discussion touches upon the versatility of ingredients and shared culinary passions among the hosts and guests.

8. Closing Thoughts and Upcoming Topics

As the episode wraps up, the hosts recap their favorite moments and recipes. Megan teases the next episode, promising a deep dive into bread-making, fulfilling Haley’s request. "Stay tuned for next week where we will tackle bread making," she invites listeners (44:40).

Notable Quotes with Timestamps

• Shannon Larson (02:10): "Two delicious walnut rye loaves...your husband's had his baking fiend recently."

• Steve Sando (06:22): "Paula used to say it has... it retains the flavor of everything it's ever cooked."

• Steve Sando (23:35): "Good Mother Stallard is very hard... my favorite bean."

• Steve Sando (33:17): "We're going to use that tariff money to develop this business."

• Megan Scott (36:07): "I just like the way that soaking makes the final texture of the beans."

• Steve Sando (38:41): "It's really hard to screw it up."

Final Thoughts

This episode serves as an enlightening exploration into the niche of heirloom beans, weaving together personal anecdotes, expert insights, and practical cooking advice. Steve Sando’s passion for beans and sustainable agriculture resonates throughout, inspiring listeners to appreciate the depth and diversity of this humble yet versatile ingredient. Whether you're a seasoned home cook or just beginning your culinary journey, this conversation offers valuable knowledge and a heartfelt celebration of beans.

Follow The Joy of Cooking Podcast:

• Subscribe on Apple Podcasts and iTunes.
• Subscribe to their Substack.
• Follow on Instagram @thejoyofcooking.

Join the Conversation:

• Make this week's recipe: Frijoles de la Hoya (page 213).
• Tag your creations on Instagram with @thejoyofcooking or use the hashtag #JoyScouts.
• Call in with questions or stories: 503-395-8858.

Stay tuned for the next episode, where the hosts will delve into the art of bread making, answering listener queries and sharing more delightful cooking stories.