King City Pink Bean and Spanish Chorizo Stew
Here is a super simple, flexible soup for a quick weeknight meal. Any heirloom bean would work well. Note that we used pre-cooked Spanish chorizo, which is different from the...
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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...
Recipes
Medium Beans
PASTA E FAGIOLI ALLA VENETA (VENETO-STYLE SOUP OF PASTA AND BORLOTTI BEANS)
From the book Fagioli: The Bean Cuisine of Italy by Judith Barrett, here is a traditional recipe from the Veneto region, northwest of Venice. There are many versions of this soup...
Chicken, Wild Rice, and Yellow Eye Soup in the Slow Cooker
We decided to try the ‘dump it all in the slow cooker’ method with a chicken, wild rice, and bean soup – and the results were surprisingly delicious. If you...
Gallina Pinta
A brothy hominy and bean stew, popular in the state of Sonora, in Northern Mexico. The name translates to "painted hen," most likely referring to the colorful ingredients. Pinto beans are...
Fagioli Alla Porchetta
A collaboration between Burlap & Barrel and Fatted Calf resulted in our favorite new spice blend, based on the flavors in Italian classic porchetta. This recipe is from Toponia Miller of...
Somewhat Tarascan Bean Soup
A regional specialty in the town of Pátzcuaro, Mexico, Tarascan soup is most likely named for the local indigenous people, now correctly referred to as Purépecha. It's generally a combination of tomatoes,...
Basque-Style Bean and Kale Stew
A customer sent in a recipe from the UK paper, The Guardian, by Spanish chef José Pizarro. It was for a traditional Basque stew using Toloso beans, which are famous...
Yellow Eye Bean and Kale Soup
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...
Puerto Rican Habichuelas
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...
Nut-Dusted Beans and Sauteed Greens in Bean Broth
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...
Ribollita (Italian Bread Soup)
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...
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...
Buckeye Beans with Roasted Peppers & Pumpkin Seeds
After some noodling around in the kitchen, we came up with this dish featuring our fabulous Buckeye Beans (aka Yellow Indian Woman). Is it a stew? It's not a soup. It's...
Buckeye Beans with Pickled Shallots and Goat Cheese
I hadn’t cooked Buckeye (aka Yellow Indian Woman) beans for quite awhile. They’re small and dense but somehow creamy at the same time. I think they’d be great in a chili...
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...
