VEGETARIAN CALDO TLALPEÑO
½ of a white onion, minced2 chipotle chiles in adobo sauce, roughly chopped, with seeds and sauce1 cup chopped tomatoes2 garlic cloves, minced1 tablespoon extra-virgin olive oil6 cups vegetable broth...
½ of a white onion, minced2 chipotle chiles in adobo sauce, roughly chopped, with seeds and sauce1 cup chopped tomatoes2 garlic cloves, minced1 tablespoon extra-virgin olive oil6 cups vegetable broth...
1 cup uncooked Rancho Gordo Marcella beans, picked over and rinsed1 tablespoon plus ¼ cup extra-virgin olive oil (divided use)2 garlic cloves, minced1 sprig of fresh rosemary2 tablespoons salted butter1...
1 pound uncooked Rancho Gordo Midnight or Santanero Negro Delgado black beans, picked over and rinsed8 cups water½ bunch of green onions, white and tender green parts, rinsed1 small garlic...
1 tablespoon olive oil, plus more for drizzling1 garlic clove, minced1 large carrot, peeled and chopped1 small bunch Tuscan kale, leaves stripped from the stems and sliced into thin...
Inspired by a Yotam Ottolenghi recipe, here is a dish you could take to a gathering and serve at room temperature. So many hosts want some help but dread hearing, "What can I...
We've been following Illyanna Maisonet for years. She's an excellent food writer with a natural curiosity. Her articles for the San Francisco Chronicle were legendary. She's an odd and...
This is our favorite kind of salad: crunchy, creamy, and substantial. We've been enjoying Andy Baraghani's book, The Cook You Want to Be (Lorena Jones Books, 2022). There are countless...
1 garlic clove, minced 1 tablespoon minced preserved lemon 1 tablespoon fresh lemon juice 1 teaspoon Rancho Gordo Castillo Spanish Pimenton (optional) 1/4 cup extra-virgin olive oil Salt and freshly ground pepper...
Our friend Emily Nunn is a People of The Bean. Her clever Department of Salad newsletter is an endless font of salad wisdom. She's written an ebook for Rancho Gordo,...
When we think of Black Eyed Peas, we generally think of stews and pork products, so it was fun to experiment with them in a fresh vegetable and herb salad. Black Eyed...
Allison Robicelli is a very provocative food writer and when she's not making me laugh on Twitter, she's offering solid advice for things like cabbage. This is her technique for...
Runner beans make a welcome component in a salad because they are thick-skinned and firm, but with a creamy interior. You can prepare all the components of this salad in advance,...
We’ve heard from many customers that their favorite way to enjoy Black Eyed Peas is in “Texas Caviar” or “Cowboy Caviar.” After reading endless recipes calling for canned Black Eyed Peas,...
Melisa in our retail department made refried beans one day with our Santa Maria Pinquito beans. We had never tried refritos with the Pinquitos and it blew everyone away! Melisa offered...
A big bowl of sauteed greens and heirloom beans always makes me happy. One lazy Sunday l used Italian green chard and King City Pinks, and something possessed me to add a handful of dust from the...
This is our go-to recipe for ribollita, shared with us by Peter Miller, author of Lunch at the Shop: The Art and Practice of the Midday Meal and How to...