Known as Ceci Neri in Italy, these rare heirloom legumes have a firm texture and earthy flavor.
Much denser than classic Garbanzos, making them ideal for salads, stews, or even baked dishes. The skins are thicker but they are not chewy or tough, just a little more interesting.
Suggestions: Salads, Soups, Stews, Casseroles, Curries, Pasta e Fagioli
Steve Sando founded Rancho Gordo on the idea that saving our New World foods is a critical pursuit; passion for heirloom beans has made this business a huge success. Sando’s beans are sought after by famous chefs like Thomas Keller and he’s frequently profiled in publications such as Bon Appetit, Saveur, and the New York Times. In reintroducing the best of the New World heirloom beans, Sando has created a sensation, and food-lovers everywhere will relish transforming this humble staple into a celebrated delicacy.
Photos by Steve Sando