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...
Featured Post
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
Vegetarian
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,...
Black Eyed Pea and Carrot Salad with Spring Mint
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...
Roasted Cabbage with Beans and Mushrooms
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 Bean Salad with Radishes and Pomegranate
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,...
Black Eyed Pea, Corn, and Tomato Salad
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,...
Huevos Rancheros Divorciados
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...
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...
Ayocotes with Nopales and Fiery Salsa
Nopales are prickly-pear cactus paddles that you can find in most Mexican markets and some supermarkets. You can often buy them precleaned, but if you need to do it yourself,...
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...
Arugula and Bean Salad with Pumpkin Seeds
4 cups wild arugula 2 cups drained cooked Rancho Gordo white beans, such as Ayocote Blanco, Cassoulet or Royal Corona beans 1 teaspoon Rancho Gordo Oregano Indio Olive oil Rancho Gordo...
Molletes (Open-Faced Mexican Sandwiches with Refried Beans)
These open-faced sandwiches are a favorite Mexican comfort food. You can vary the type of bread, cheese, and toppings, but you'll want to use homemade refried beans if possible for this dish...
Todd Humphries' Polenta Gnocchi in Browned Sage Butter
We're so proud to have our polenta, grown, milled, and ground by our friends at Anson Mills. To celebrate, we asked our friend, Chef Todd Humphries of Kitchen Door here in...
Chopped Salad with Bean-and-Yogurt Dressing
Martha Rose Shulman’s genius Caesar salad dressing made with beans and yogurt got us thinking about bean-based dressings. We experimented and came up with this version, using our pineapple vinegar. For...