Release the Pods: The Rancho Gordo Chili Manifesto

May 9, 2017 // 0 Comments

Imagine a damp, cold, rainy day in Milano, Italy in 1988. One young, bored expat trying to figure out his role in Italy (and the world, really) is presented with a copy of a book called A Bowl of Red and a bag of chile powder. I was compelled to make the stew and the aromas and flavors made me so homesick, I was near tears. Chiles and cumin weren’t standard fare for me in Milano. I was (Click for more)

The Master Recipe: Rancho Gordo Chili con Carne

May 4, 2017 // 14 Comments

Rancho Gordo Chili con Carne Roughly based on Tolbert’s A Bowl of Red, our adaption includes heirloom beans. I would like to serve this to Mr. Tolbert and hope for the best. I wouldn’t dare speak for him but I do believe you’ll like this chili con carne. Rancho Gordo Chili con Carne 3 pounds stewing beef, lean ¼ cup rendered beef suet (tallow) or a neutral cooking oil like canola or (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)

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)

A Vegetable-Rich Minestrone Soup with Cranberry Beans (Borlotti)

April 19, 2017 // 7 Comments

Simple Feast is a great app for your iPhone or Android that features recipes from the some of the world’s best chefs. Like a lot of these new food apps, it features a shopping list and nutrition information but I think it’s the array of chefs and recipes that really sets this one apart. The soup and bean-obsessed among us will fall for Chef Paolo Dorigato’s Minestrone with our Cranberry (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)

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)
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