Vegetarian

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 // 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)

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)

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)

Louisiana Red Beans and Rice from a Vegetarian Perspective

March 23, 2017 // 1 Comment

I get a lot of really nice emails. Thomas Leming wrote as a native about his experiences with classic Red Beans and Rice and I just had to share his thoughts. His vegetarian version sounds great, no matter how you eat. I grew up in South Louisiana where beans are taken pretty seriously. One of my favorite memories from back then is going to LeBlanc’s Drive In with my grandfather once or (Click for more)

Paula Wolfert’s Unforgettable Sandpot Mushrooms

March 21, 2017 // 0 Comments

I am totally enamored with Emily Thelin’s new biography of Paula Wolfert, Unforgettable. I don’t know how it’s possible that the major publishing houses had no interest in this book and it only came to fruition thanks to a Kickstarter campaign, but such is modern life. Maybe when Paula’s gluten-free microwave cookbook comes out, they’ll be interested. It’s (Click for more)

Recipe: Heirloom White Bean Dip (Not just for game day)

February 9, 2017 // 2 Comments

For the last Super Bowl, we thought it would be fun to come up with some twists on traditional game day food. This white bean dip was great and it’s an ideal way to use up that last cup or so from your pot of beans. I inhaled this stuff. I think it would be easy to add an anchovy for even more depth but it’s pretty swell as it is. 1 cup cooked Rancho Gordo Marcella, Ayocote Blanco, (Click for more)
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