Rancho Gordo White Bean Chili
On Thanksgiving Day, there's a very good chance you'll be serving turkey, and if you are, there's an even greater chance that you'll have leftovers. This is one of our...
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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
Omnivore
Oregano Chicken
You can make this marinade with Oregano Indio or Mexican oregano. It was inspired by a recipe by the late Diana Kennedy and I've since discovered, it's not an uncommon...
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...
Fatted Calf's Moroccan Lentil Soup
Fatted Calf was started by husband-and-wife team Taylor Boetticher and Toponia Miller. Miller received her charcuterie skills at the Culinary Institute of America, and Boetticher in 1999 at the acclaimed...
Sauerkraut and White Bean Soup
It’s not a bean soup or a sauerkraut soup. It’s its own thing and I can’t wait to make this again. There are many versions of this and if you...
Tanya Holland's Black-Eyed Pea Chowder
Tanya Holland is one of our favorite chefs and we love the fresh tweaks she gives to classic dishes. 1 pound/455 g Rancho Gordo Black-Eyed Peas, picked over2 tablespoons unsalted...
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...
Beef, Bean, and Swiss Chard Ragout Over Polenta
Angelo Garro has been a part of the Bay Area food scene for years. His Omnivore Salt company has been making the world more delicious, and if you get a...
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...
Celery and White Bean Salad
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...
Deconstructed Pozole Salad
You are welcome to play around with quantities and even ingredients. You could try a colored cabbage, replace it with lettuce, use poached chicken instead of shrimp, or make it...
Baby Spinach and Preserved Lemon Salad with Black Garbanzos
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...
Black Garbanzo Salad with Emily Nunn's Barn Ranch
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,...
Garbanzo Salad with Roasted Peppers and Spanish Chorizo
Steve made this super simple, flexible salad for an Instagram Live episode and we got some requests for the full recipe. Ta-da! Note that Steve used pre-cooked Spanish chorizo, which is different from...
Green Chile Pozole with Shrimp
As much as I love pork and chicken, some of my happiest memories have been made over a bucket of perfect shrimp. Any type of pozole is appropriate for any...
Black Eyed Peas and Carolina Gold Rice
Hoppin’ John has a fascinating history, with many regional variations – too many to count. One difference is the variety of field peas used. A lot of Southerners grew up with...