From the book Snacks for Dinner by Lukas Volger. Copyright © 2022 by Lukas Volger. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission. From Lukas' notes: These warm, creamy beans cloaked in smoky, savory olive oil are a quick centerpiece “dip” for a snacky meal. They...

(Photo: Tim Clinch) From Kate: "Consider garbure as the Gascon lagniappe, that little somethingextra that a shopkeeper gives a good customer. Garbure can be madeon its own or it can be the perfect use for leftovers after making agood and generous cassoulet. (I always seem to have a few beans...

Friend of The Bean and Rancho Gordo pal, Arnab Chaladar, helps us out with Indian-inspired bean dishes (and good whisky recommendations on his My Annoying Opinions blog), but here he goes for something simple and classic, perfect for soup season.    Ingredients2 cups cooked flageolet beans (beans cooked simply with...

It’s not a bean soup or a sauerkraut soup. It’s its own thing and I can’t wait to make this again. There are many versions of this and if you aren’t using good heirloom beans, like our Royal Coronas, I would add some sausages or a ham hock. I’m not trying to be funny, but the flavor just won’t be there unless you use good heirloom beans. Similarly, if you don’t have homemade sauerkraut on hand, use a trusted brand.

½ of a white onion, minced2 chipotle chiles in adobo sauce, roughly chopped, with seeds and sauce1 cup chopped tomatoes2 garlic cloves, minced1 tablespoon extra-virgin olive oil6 cups vegetable broth (preferably homemade)1 cup cooked Rancho Gordo Garbanzo beans, drained1 cup peeled, sliced carrots2 small zucchini, slicedAvocado cubes for garnishLime wedges...

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 onion, thinly sliced2 large carrots, peeled and diced2 celery stalks, diced1 russet potato, peeled and diced½ pound green beans, trimmed...

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 butter2 medium onions, finely chopped3 large garlic cloves, minced1 large jalapeño chile, seeded and minced2 medium celery ribs, diced1 medium...

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 and somewhat wonderful. A runner bean like Ayocote Negro would be close, but not quite. Oddly, our Whipple bean is...

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 head, rinsed but unpeeled, or 4 to 5 large garlic cloves, unpeeled1 tablespoon olive oilSalt1 large yellow onion, finely chopped½...

  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 ribbons1½ cups cooked Rancho Gordo Yellow Eye beans in their broth1 sprig fresh rosemary4–6 cups vegetable brothGrated lemon zestRed pepper...

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 bring?" Make it easy on them and bring this. Or serve it as a side at your own celebration. 1...

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 chance to meet him, you are in for a treat. He's one of our favorite people, and we're happy he...