Slow Cooker Minestrone
1 cup uncooked Rancho Gordo Marcella beans, picked over and rinsed1 tablespoon plus ¼ cup extra-virgin olive oil (divided use)2 garlic cloves, minced1 sprig of fresh rosemary2 tablespoons salted butter1...
Featured Post
How to Cook Beans in the Rancho Gordo Manner
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...
Recipes
Tanya Holland's Black-Eyed Pea Chowder
Tanya Holland is one of our favorite chefs and we love the fresh tweaks she gives to classic dishes. 1 pound/455 g Rancho Gordo Black-Eyed Peas, picked over2 tablespoons unsalted...
Basque-Style Bean and Kale Stew
A customer sent in a recipe from the UK paper, The Guardian, by Spanish chef José Pizarro. It was for a traditional Basque stew using Toloso beans, which are famous...
Edna's Black Bean & Corn Soup
1 pound uncooked Rancho Gordo Midnight or Santanero Negro Delgado black beans, picked over and rinsed8 cups water½ bunch of green onions, white and tender green parts, rinsed1 small garlic...
Yellow Eye Bean and Kale Soup
1 tablespoon olive oil, plus more for drizzling1 garlic clove, minced1 large carrot, peeled and chopped1 small bunch Tuscan kale, leaves stripped from the stems and sliced into thin...
Ayocote Morado and Charred Corn Salad
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...
Beef, Bean, and Swiss Chard Ragout Over Polenta
Angelo Garro has been a part of the Bay Area food scene for years. His Omnivore Salt company has been making the world more delicious, and if you get a...
Puerto Rican Habichuelas
We've been following Illyanna Maisonet for years. She's an excellent food writer with a natural curiosity. Her articles for the San Francisco Chronicle were legendary. She's an odd and...
Celery and White Bean Salad
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...
Deconstructed Pozole Salad
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...
Baby Spinach and Preserved Lemon Salad with Black Garbanzos
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...
Black Garbanzo Salad with Emily Nunn's Barn Ranch
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,...
Garbanzo Salad with Roasted Peppers and Spanish Chorizo
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...
Green Chile Pozole with Shrimp
As much as I love pork and chicken, some of my happiest memories have been made over a bucket of perfect shrimp. Any type of pozole is appropriate for any...
Black Eyed Peas and Carolina Gold Rice
Hoppin’ John has a fascinating history, with many regional variations – too many to count. One difference is the variety of field peas used. A lot of Southerners grew up with...
Black Eyed Pea and Carrot Salad with Spring Mint
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...