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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...
This salad from the cookbook Pizza Night, by Alexandra Stafford is nostalgic in the best way, reminiscent of an old-school pizzeria salad bar, but much better, especially if you use new-crop chickpeas cooked...
A current obsession of ours is Valbreso French sheep milk cheese (no, this is not a sponsored post!). Some fetas can be too salty and harsh, but this is the perfect...
All good Southerners love their Lima beans, and Chef Sarah Scott (@sarahscottchef) is no exception. She was excited to try out our new Green Baby Lima beans in a succotash salad,...
We've been enjoying Noah Galuten's The Don’t Panic Pantry Cookbook: Mostly Vegetarian Comfort Food That Happens to Be Pretty Good for You and his very entertaining YouTube cooking show. Noah says: "This...
Alison Roman is a New York-based cook, writer, best-selling author, and owner of First Bloom, a corner store in Bloomville, New York. She is one of our favorite celebrity Bean Freaks (she was even...
We love teaming up with like-minded food companies, and our partnership with Shared Cultures has been especially rewarding. They have been producing an incredible line-up of small-batch fermented food products, many of...
1 cup cooked, drained white beans such as Rancho Gordo Royal Corona, Alubia Blanca, or Marcella beans About 4 oz tuna packed in olive oil, drained and flaked 1/4 of...
Using cucumbers in a salad seems obvious, but they can be very wet, and after a short while, your salad might look more like a cold soup. Here, the seeds and middle...
For so many, a salad is mixed greens and boring raw vegetables. More and more, I love salads without any lettuce. I want crunch and texture—bean salads with celery, onions,...
Inspired by a Yotam Ottolenghi recipe, here is a dish you could take to a gathering and serve at room temperature. So many hosts want some help but dread hearing, "What can I...
This is our favorite kind of salad: crunchy, creamy, and substantial. We've been enjoying Andy Baraghani's book, The Cook You Want to Be (Lorena Jones Books, 2022). There are countless...
You are welcome to play around with quantities and even ingredients. You could try a colored cabbage, replace it with lettuce, use poached chicken instead of shrimp, or make it...
1 garlic clove, minced 1 tablespoon minced preserved lemon 1 tablespoon fresh lemon juice 1 teaspoon Rancho Gordo Castillo Spanish Pimenton (optional) 1/4 cup extra-virgin olive oil Salt and freshly ground pepper...
Our friend Emily Nunn is a People of The Bean. Her clever Department of Salad newsletter is an endless font of salad wisdom. She's written an ebook for Rancho Gordo,...
Steve made this super simple, flexible salad for an Instagram Live episode and we got some requests for the full recipe. Ta-da! Note that Steve used pre-cooked Spanish chorizo, which is different from...
When we think of Black Eyed Peas, we generally think of stews and pork products, so it was fun to experiment with them in a fresh vegetable and herb salad. Black Eyed...