Laura Wright's Chickpea Soup with Rosemary & Garlic
Laura Wright, vegan cookbook author and creator of the legume-friendly food blog The First Mess, shared this simple and addictive chickpea soup recipe with us. Blending some of the chickpeas...
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
Christmas Lima Bean and Cabbage Soup
Cabbage and beans may not be the most glamourous duo, but they have a lot of chemistry! Some of their greatest hits: roasted, shredded in a salad, or braised in a...
White Bean Soup with Corn and Poblano Strips
Say you have a couple of cups of cooked white beans in your refrigerator because you've made a big pot of beans earlier in the week. You've also roasted a...
Mississippi Vegan's Black Bean Soup
Timothy Pakron is a photographer, food stylist, and recipe developer and the creator of Mississippi Vegan. Like many of us, he gets nostalgic when it comes to black bean soup:...
White Bean and Cauliflower Soup with Rosemary Croutons
If you have cooked white beans and stale bread on hand, might we suggest a pureed white bean soup? It's easy to adjust the ingredients depending on what you have...
Özlem Warren's Yoghurt Soup with Chickpeas and Swiss Chard
Extracted from our new favorite cookbook, Sebze: Vegetarian Recipes from My Turkish Kitchen by Özlem Warren (Hardie Grant Books, $40). Photography by Sam A Harris. Warren writes: "This delicious, wholesome soup is...
ESCAROLE SOUP WITH GIANT WHITE BEANS AND COUNTRY HAM
A favorite soup from our newest book, The Bean Book. Escarole, or broad-leaved endive, is another bitter vegetable that is often used raw. In this soup, you’ll wilt the escarole...
Lentil Nopalito Soup
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,...
Chiapas Black Bean Soup with Masa Dumplings
Diana and Celene in our retail department agreed to translate and test this recipe from an old Mexican cookbook. We all went nuts for it when they made it in...
Fadi Kattan's Mujadara
Fadi Kattan's beautiful book, Bethlehem (2024, Hardie Grant) has many good recipes, but Mujadara is one real standout. Kattan says: "When I close my eyes and try to think of...
Cassoulet Gratin a la Monks
Our friend John Monks is an anesthesiologist by day and food-obsessed host by night (and weekends). I don't know anyone who takes making good food for his friends more...
Red Bean, Radicchio, and Pomegranate Holiday Salad
For the Vinaigrette:2 tablespoons apple cider vinegar, preferably Katz Apple Cider Vinegar1 tablespoon fresh lemon juice1/4 cup extra virgin olive oilSalt and freshly ground pepper to taste2 heads radicchio, about 4...
Split Pea Soup with (or Without) Crispy Prosciutto
After cooking so many pound of beans, it's amazing to watch how quickly peas and lentils cook. Our green split peas are ready in around 30 to 40 minutes, and...
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...
Nopalito's Frijoles Pinquitos De La Olla
For Nopalito chef and owner Gonzalo Guzman, preparing Mexican food is all about using pristine seasonal ingredients and cooking them simply. Growing up in the coastal city of Catemaco...
Raw Zucchini Salad with Flageolet Beans and Basil
2 slender zucchini or other summer squash 1 garlic clove, minced Fresh zest and juice from 1 lemon Salt and freshly ground pepper 11/2 cups cooked, drained Rancho Gordo Flageolet...