White Bean and Tomato Soup with Langostino Tails
This recipe is literally the same as our Tomato and White Bean Soup., plus seafood. If you have leftovers, you just add a defrosted package of Longostino tails from Trader...
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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
Soups & Stews
Sarah Scott's Hearty Minestrone
She's too humble to say it, but we'll declare that Sarah was at the forefront of "Wine County Cooking" from the start. Her early work with local wineries to prepare...
Crystal Wilkinson's Garlicky White Soup Beans
Reprinted with permission from Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks by Crystal Wilkinson copyright 2024. Photographs by Kelly Marshall copyright 2024. Published...
Tomato and White Bean Soup For a Stormy Night
There's nothing like rain and thunder to inspire one to stay home and eat soup. This recipe finds its inspiration from a cold, Northern California evening with nothing prepared to...
Zuppa di Farro e Fagioli (Tuscan Bean Soup with Farro)
During the 1980s, a lot of my friends would spend their vacations in New York. They loved the big city life, especially after San Francisco, which although romantic and sophisticated...
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...
Slow Cooker Minestrone
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...
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...
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...
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...
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...
Italian-Style White Bean and Asparagus Soup
Adapted from Fagioli by Judith Barrett, this vegetable-laden soup became a staff favorite when we made it in the Rancho Gordo test kitchen. It's based on a soup served in...
Royal Corona Bean and Wine Forest Mushroom Stew with Swiss Chard
We've asked our friends at Wine Forest Wild Foods (and literally, my neighbors across the street) to help us with a recipe and Chef Staffan Terje delivered a vegetarian stew...
Fish & Shrimp Stew with Alubia Blanca
The inspiration for this came from the book on Tuscan coastal cooking, Acquacotta, by Emiko Davies (Hardie Grant, 2017). The original recipe calls for clams and no fish, but I...
Winter Vegetable Stew
3 tablespoons olive oil, plus more for serving 1/2 onion, sliced thin 3 cloves garlic, smashed 1 bulb fennel, chopped 1 bunch kale, chopped into bite sized pieces 2...