Recipes

How to Cook Beans in the Rancho Gordo Manner

Featured

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 and vegetables or stock will make them more flavorful. It's really that simple. There's all kinds of fine tuning and variables, but basically, this is it. Normally on a bean cooking day (which frankly is everyday at Rancho Gordo), I put the beans to soak in the morning, after rinsing in lots of cool water and checking for small debris. I cover the beans by about an inch or so...

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Todd Humphries' Polenta Gnocchi in Browned Sage Butter

Main Dishes Vegetarian

Todd Humphries' Polenta Gnocchi in Browned Sage Butter

We're so proud to have our polenta, grown, milled, and ground by our friends at Anson Mills. To celebrate, we asked our friend, Chef Todd Humphries of Kitchen Door here in Napa, to help us out with a twist on traditional potato gnocchi. We've even made a video so you can follow along. View Todd Humphries' Polenta Gnocchi video.  You can use leftover polenta or make it specifically for this dish, if you're like us and don't understand the concept of "leftover polenta." For the gnocchi: 1 quart water 1 tablespoon kosher salt 1 teaspoon freshly ground black or white pepper...

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Bean, Sausage, and Root Vegetable Stew

Soups

Bean, Sausage, and Root Vegetable Stew

This hearty stew, based on a recipe by Hugh Fearnley-Whittingstall, is comfort in a bowl. You can use any root vegetables you have on hand. When we tried the recipe in our test kitchen, someone remarked that a scoop of cooked wild rice would also be a great addition. 2 to 3 tablespoons olive oil 6 fresh sausages, thickly sliced 1/2 cup dry white wine 1 onion, chopped 1 large leek, rinsed and sliced 2 celery stalks, chopped 3 carrots, chopped 2 medium waxy potatoes, cubed 1 bouquet garni (a bay leaf, 2 sprigs of thyme and some parsley stalks,...

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Garlic-Rubbed Beans on Toast with Lardo

Appetizers Sides

Garlic-Rubbed Beans on Toast with Lardo

On a trip to Sorana, just outside of Lucca, Steve met with some bean growers and learned more about the sorana bean that Marcella Hazan loved. He had one of those perfect Italian lunches that started with the beans served on very well-saturated-with-olive-oil toast and topped with a thin slice of lardo, a preserved seasoned fat-back which is much more delicious than it sounds. Lardo can be difficult to find outside of Italy, but prosciutto is a great substitute. The toasts can also be served without meat, drizzled with olive oil and sprinkled with fresh herbs, salt, and pepper. 8 large ½-inch...

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Provencal Tuna, White Bean, and Celery Salad

Salads

Provencal Tuna, White Bean, and Celery Salad

This French-style salad comes from our friend and favorite Francophile, Georgeanne Brennan. She says: “Creamy white beans combined with flaky bits of fish and crunchy celery makes an appetizing first course or small plate. Tarragon, one of the classic fines herbes, doubles its flavor here, first in the vinaigrette and again as an integral ingredient.” 2 teaspoons Dijon mustard 2 teaspoons Rancho Gordo Pineapple Vinegar or Champagne vinegar ¼ teaspoon sea salt ⅛ teaspoon freshly ground black pepper 1 tablespoon chopped fresh tarragon 3 tablespoons extra-virgin olive oil 4 large celery stalks 6 ounces cooked, flaked tuna or smoked trout...

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Chopped Salad with Bean-and-Yogurt Dressing

Salads Sides Vegetarian

Chopped Salad with Bean-and-Yogurt Dressing

We were intrigued by Martha Rose Shulman’s Caesar salad dressing with beans and yogurt in the New York Times. We played around with the recipe and came up with this version, using our pineapple vinegar. For the dressing: 1 garlic clove, halved ½ cup cooked, drained white beans, such as Alubia Blanca or Marcella ½ cup plain Greek yogurt or regular yogurt 1 anchovy filet (optional) 1 teaspoon Dijon mustard 1 tablespoon fresh lemon juice 1 tablespoon Rancho Gordo Pineapple Vinegar or other light vinegar 2 tablespoons extra-virgin olive oil 2 tablespoons grated Parmesan cheese Salt and freshly ground pepper...

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Creamy White Bean, Olive, and Goat Cheese Spread

Appetizers Sides

Creamy White Bean, Olive, and Goat Cheese Spread

  This unique mixture of beans, goat cheese, and olives can be used as a dip with bread or crackers, as a spread, or even as a dressing for roasted vegetables.  2 cups cooked, drained Rancho Gordo Marcella beans, or other white beans 2 ounces fresh goat cheese ¼ cup pitted green olives Grated rind of 1 lemon 1 garlic clove, chopped 1 teaspoon chopped fresh rosemary 1 to 2 tablespoons extra-virgin olive oil ½ teaspoon salt, or to taste Freshly ground black pepper to taste  Makes 6 to 8 servings In a food processor, combine the beans, goat cheese, olives,...

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Avocado and White Bean Salsa

Appetizers Salads Sides Vegetarian

Avocado and White Bean Salsa

This is a bright, flavorful twist on fresh salsa. Any white bean would work here (black beans would be good, too!). Serve it with chips for dipping, or with grilled seafood for a main course. 1 cup cooked, drained Rancho Gordo Alubia Blanca beans, or other white beans 2 firm ripe avocados, peeled and diced 2 fresh, preferably vine-ripened, tomatoes, diced small 1 red onion, diced 4 tablespoons fresh lime juice 1 tablespoon chopped fresh cilantro, or to taste 1/2 teaspoon salt, or to taste Thick tortilla chips for serving (optional) Makes 4 to 6 appetizer servingsIn a serving bowl,...

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Minestrone with White Beans and Savoy Cabbage

Soups Vegetarian

Minestrone with White Beans and Savoy Cabbage

This soup is our version of Marcella Hazan’s classic minestrone alla Romagnola, which you can make in a slow cooker or on the stovetop (see note, below). Your bag of Rancho Gordo Marcella cannellini beans will feel right at home among all the fresh vegetables. 1 tablespoon plus ¼ cup extra-virgin olive oil (divided use) 2 tablespoons salted butter 2 garlic cloves, minced 1 onion, thinly sliced 2 large carrots, peeled and diced 2 celery stalks, diced 1 large russet potato, or 2 small Yukon Gold potatoes, peeled and diced ½ pound green beans, trimmed and halved 2 medium zucchini,...

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Golden Pan-Fried Big White Beans with Wilted Greens

Salads Vegetarian

Golden Pan-Fried Big White Beans with Wilted Greens

This recipe is adapted from one in Yotam Ottolenghi’s seminal cookbook, Plenty, where he fries lima beans in butter and serves them with a tangle of wilted greens and soft cheese. Of course, we recommend a little Stardust as the finishing touch, but you could also use chile powder or sumac. 3 to 5 tablespoons olive oil, plus more for drizzling 3 to 5 tablespoons salted butter 4 cups cooked, drained Rancho Gordo Large White Lima or Royal Corona beans, tossed with olive oil 4 green onions, sliced lengthwise into thin ribbons 1 garlic clove, minced 4 cups baby arugula...

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Italian-Style White Bean Soup with Seasonal Vegetables

Soups

Italian-Style White Bean Soup with Seasonal Vegetables

This recipe is adapted from Fagioli by Judith Barrett. Based on a soup served in Umbria in the spring, when asparagus is plentiful at the markets. 5 tablespoons olive oil (divided use), plus more for serving ½ cup chopped shallots or red onion 1 celery stalk, finely chopped 1 garlic clove, minced 1 medium Yukon Gold (or other waxy) potato, peeled and chopped ½ cup tomato puree 1 pound fresh asparagus, bottom 2 inches cut off and discarded, stalks peeled and roughly chopped 2 cups cooked Rancho Gordo white heirloom beans, such as Marcella or Alubia Blanca, cooking liquid reserved Vegetable...

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Royal Corona Bean and Wine Forest Mushroom Stew with Swiss Chard

Main Dishes Vegetarian

Royal Corona Bean and Wine Forest Mushroom Stew with Swiss Chard

We've asked our friends at Wine Forest Wild Foods (and literally, my neighbors across the street) to help us with a recipe and Chef Staffan Terje delivered a vegetarian stew that would be hard not to love. There were no leftovers after he came to make it for us. But there is evidence! You can see the video of his visit here and below you'll find the recipe to make at home. And you can order Wine Forest mushrooms and Mushroom Alchemy mix directly from Chef Staffan and founder Connie Green at wineforest.com. Ingredients: ¼ cup extra-virgin olive oil, plus...

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Santa Maria–Style Beans with Medjool Dates

Santa Maria–Style Beans with Medjool Dates

  I was gifted a box of dates over the holidays. I was appreciative, but I wasn't prepared to be overwhelmed with joy. These were the best dates I'd ever had! I quickly finished the generous box and went to the Rancho Meladuco website to order more. It turns out that Joan Smith from Rancho Meladuco is a Rancho Gordo fan. We exchanged emails and Joan was kind enough to let us share her Pinquito Bean and date dish. After we tried out the recipe in our test kitchen, the staff wolfed these down. I was quite selfish with my portion. This is...

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