Broccoli Rabe and White Bean Soup with Poached Eggs
2 tablespoons olive oil 1/2 of an onion, chopped 2 garlic cloves, minced Salt and freshly ground pepper 1/2 bunch broccoli rabe (about 1/2 pound), trimmed and coarsely chopped 1 cup cooked...
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How to Cook Beans in the Rancho Gordo Manner
There is not one single method of cooking beans. At its most basic, you want to simmer the pot until the beans are soft. Soaking can speed up the process...
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Soups
Bean, Sausage, and Root Vegetable Stew
This hearty stew, based on a recipe by Hugh Fearnley-Whittingstall, is comfort in a bowl. You can use any root vegetables you have on hand. When we tried out the...
Minestrone with White Beans and Savoy Cabbage
Marcella Hazan’s Minestrone alla Romagnola is a classic. We streamlined it a little, and also tried it in a slow cooker with great results (see note, below). Your bag of...
Lentil and Potato Stew
After years of indifference, lentils are part of my kitchen repertoire. Beans aren’t going anywhere and in fact, they’re a very different sensation. But I am smitten with how quickly...
Pancetta, Corn, and Bean Soup
Between the farmers markets, my own vegetable garden, and sloppy refrigerator housekeeping, I often end up with too many vegetables. This week it was too much corn. The result was...
Carrot and Mayocoba Soup
As always, some of the best dishes come from trying to use up leftovers. I’ve been on a carrot kick. I like them. I want to love them, but...
Caldo Tlalpeño
Many versions of this Mexican soup exist, with mostly the vegetables changing depending on the season. This one is named after a neighborhood in Mexico City. The constants, and the...
