I forgot at the time to post, but I have tried a few varieties of Rancho Gordo beans now. (Used RG cranberry beans in a Mario Batali soup from his new book I wrote about in Taste of Orange County
They were pretty good... I'm used to good beans, from Mothers and Middle Eastern markets, but I can see how people who've only had supermarket beans would find the RGs a big step up in freshness. I found the RG borlottis especially good, plumping up to near-spheres, perfect for the Italian dish I was making.