Articles by steve@ranchogordo.com

More Flageolet Love: A Simple Flageolet Gratin

April 25, 2017 // 0 Comments

My love of cassoulet let me to this quick, delicious dish. Flageolet are known for their delicate, mild flavor. This shouldn’t be confused with them being bland. They’re anything but! They do soak up whatever you cook them with so make sure you have quality ingredients. Here at Rancho Gordo, we like to keep it simple with just some chopped onion, garlic, bay leaf and a little olive oil, all (Click for more)

Spring is Flageolet Season: Lamb and Flageolet Stew

April 20, 2017 // 0 Comments

Spring. Lamb. Lovely light beans. You do the math. I make this every year, always with some kind of variation. My trend these days is to cook everything very simply, and this stew is no exception. I insist you make it with 2 onions. They have lots of time to reduce and add their sweet but never cloying joy. I now have access to endless Meyers lemons but regular ones will do. The lemons are ideal (Click for more)

Further Experiments with Beans on Toast

April 17, 2017 // 2 Comments

This is more of a suggestion than a recipe. Did you make the Heirloom Flageolet Bean salad yet? Have some leftovers? Make sure the salad is at room temperature. Toast some good bread, butter it and then top with the salad. You could do a lot worse! This is something very good to (Click for more)

Heirloom Flageolet Bean Salad with Roasted Peppers and Capers

April 13, 2017 // 0 Comments

There is no shame in accepting a little help now and again. For me lately, this means indulging in jars of roasted red pepper. In the summer, when bell peppers are plentiful and a fair price, I actually enjoy roasting them, peeling them and then resting them in olive oil with some garlic. In the meantime, pulling one out of a jar works for me. They are a natural partner with beans and this salad (Click for more)

An Easy, Delicious Recipe: Flageolet in Tomato Sauce

April 10, 2017 // 0 Comments

I am in love with Flageolet. The French bred them from New World bean stock and they did a bang up job by all accounts. I remember at first thinking they were rather bland but now I realize they’re mild. They love to suck up whatever flavors you throw their way, so be creative and be bold. If you have flageolet cooked, you can be creative, elaborate or just simple. My favorite tomato sauce (Click for more)

Jolie Vue Farms Cassoulet

April 9, 2017 // 0 Comments

Jennifer, our Queen of Customer Service, started a conversation with customer Glen Boudreaux about cassoulet and I wanted to share it with you. Cassoulet is one of the those things that bean people can never talk enough about. It’s not that hard and yet there’s a lot to think about. You can personalize it and still make it traditional, to a degree. Thanks to Glen for this! Jennifer, (Click for more)

The True and Glorious Story of a Single Pot of Rancho Gordo Garbanzo Beans

April 6, 2017 // 7 Comments

A friend was asking about a recipe that called for a cup of cooked beans and wanted to know how much she should cook to yield a cup. My feeling is that if you’re going to cook beans, why not go ahead and cook a pound? At least half a pound. You can use them for your original intention and then continue to use the rest throughout the week as a valued ingredient. “I just get so tired of (Click for more)

Planning and Indulging My Garden for Spring with Native Seeds/SEARCH

April 4, 2017 // 4 Comments

When I first started gardening, I focused almost exclusively on New World vegetables. I loved that more interesting vegetables from Europe were coming into vogue, like having three or four types of arugula available, but it increasingly seemed weirder and weirder that as we became experts in Euro-centric food, we were still in the dark about our indigenous plants and contributions to the world. I (Click for more)

Food Costs Too Darn Much! Medicine Costs Even More and There Is No Pleasure Involved

March 28, 2017 // 2 Comments

Twitter is fun. It’s also painful. Mario Batali doesn’t back down from fights, even though sometimes I think it feeds the trolls by responding them. I think he’s a great guy and should be able to say what he likes. Not long ago, someone wrote: Hi Mario, Big fan of yours. Was going to b uy a jar of your sauce today but it was like $9. Really? WHY? Batali responded: Read the (Click for more)

Baseball’s Opening Day is April 2: Be Prepared with Rio Zape-Felicidad Bean Dip

March 25, 2017 // 0 Comments

The only thing greater than my love of food is my passion for sports. No. That’s a lie. But I do get a kick out of everyone else yelling at the TV. It amazes me and leaves me more time to graze the food. This dip is perfect for that last cup of beans you don’t quite know what to do with. I used Rio Zape because they have an unusual depth of flavor and they’re what I had on hand. (Click for more)
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