Vegetarian

Royal Corona Beans with Sage-Parsley Salsa Verde

August 16, 2017 // 3 Comments

My cooking seems to go through “periods”. I had my High Mexican period, my Italian phase, my Hippy Love Child has never quite left but now I seem to be in super simple mode. I keep wanting to strip things down to see how basic they can be, which might be a reaction to the news or popular culture. Books like Cucina Povera and An Everlasting Meal are certainly inspiration. My hunch is (Click for more)

Simplicity and perfection in a bowl. 

August 1, 2017 // 1 Comment

Special friends were coming over so I decided to use the last of my Marcella beans. We’ve been sold out for awhile but I’d been saving them for an occasion. This was it. (These easily could have been Alubia Blanca beans.) I soaked them for about two hours while I messed around in the kitchen and then cooked them with just half an onion, very thinly sliced with a mandolin and a smashed (Click for more)

When It’s Too Damned Hot to Cook Beans (I Have No Sympathy For You!)

July 10, 2017 // 16 Comments

I hear it all at this time of year. “It’s too hot to cook!” “The last thing I want to do during my vacation is stand over and hot stove and fuss over beans!” “I promise, I’ll cook them again when it’s bean weather.” I feel your pain but I have no actual sympathy. Some think of beans as just as cold weather treat but is a better pal for all the (Click for more)

Tortilla Strip Croutons. Go For It.

June 16, 2017 // 3 Comments

When we made our own tortillas with heirloom corn, we used to laugh at the customers who complained that a dozen tortillas was too many. I didn’t laugh hard but it made me really realize how different we all are. A dozen tortillas is not a problem in my home. Once in a while, even at my house, there are too many tortillas. Throwing them out would be a sin but as they get older, a great way (Click for more)

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)

Further Experiments with Beans on Toast

April 17, 2017 // 3 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)

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)
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