While they have a lower yield and are much more difficult to grow, the pay off is in the unique flavors and textures that you just don't find with bland commodity beans.
July is Salad of the Day month at Rancho Gordo. We'll be featuring a salad every day in July to keep you cool and well fed.
BEAN COOKING 101
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...
- USA Today
We enjoyed this lentil, potato, and trout salad warm, but it’s also excellent at room temperature (just a slightly different experience). The fennel adds a welcome crunch, while the horseradish...
Recipe reprinted with permission from Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing by Anna Ansari (DK RED, 2025). From the author: "This Uyghur-inspired chickpea salad will...
Recipe reprinted from The Bean Book by Steve Sando with Julia Newberry (Ten Speed Press, 2024). You’ll notice that except for the beans, this salad is all crunch. The biggest...
From Emily: "Creamy white beans, sparky olives, seeds and nuts, and a potent dressing give this dish exactly the kind of split personality I love in a salad—is it nutritious...
