Recipes

Cooking Basic Beans in the Rancho Gordo Manner

 

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Chana Masala

Main Dishes Vegetarian

Chana Masala

This recipe comes from our friend who writes the blog My Annoying Opinions. We asked him to create a recipe for our newest garbanzo bean and he outdid himself.  Serves 4 to 6 2 cups Rancho Gordo Desi Chana, rinsed and soaked overnight (or 8 hours) 1 tez patta (dried Indian bay/cassia leaf ), optional 2 tablespoons neutral oil (grapeseed or similar) 1 large red onion, sliced 1 tablespoon fresh garlic paste 1 tablespoon fresh ginger paste The following ground together into a coarse powder: ½ tablespoon haldi (turmeric powder), 2 to 3 dried Kashmiri chillies, 1½ tablespoons cumin seeds, 1½ tablespoons coriander...

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Garbanzo Salad with Shaved Red Onions and Fennel

Salads

Garbanzo Salad with Shaved Red Onions and Fennel

This is the kind of salad that is often described as a good side dish for roasted meat or chicken but we think it's an excellent dinner in itself. The crunch of the vegetables and the texture of the garbanzos shouldn't be underestimated. Dress and season the salad according to your taste. Start with the olive oil and then add the pineapple vinegar as desired. Steve likes it snappy, to match his personality, but you might be more mellow and want to use less. That's the magic of cooking! 1 fennel bulb 1 cup cooked Rancho Gordo Garbanzos, drained ½ red onion, sliced thin,...

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Lentil Salad with Sun-Dried Tomatoes, Chicken, and Feta

Main Dishes Salads

Lentil Salad with Sun-Dried Tomatoes, Chicken, and Feta

This recipe is adapted from Salad of the Day: 365 Recipes for Every Day of the Year by Georgeanne Brennan. Georgeanne says: "Earthy, quick-to-cook lentils make a bed for this main-dish salad. For a vegetarian option, substitute toasted walnuts for the chicken." 1 cup dried Rancho Gordo French-Style Green Lentils Sea salt 7 drained, oil-packed sun-dried tomatoes, minced, plus 3 tablespoons oil reserved 1 clove garlic, minced 4 tablespoons minced fresh flat-leaf parsley 1 tablespoon red wine vinegar ¼ pound feta cheese, crumbled or cubed, a tablespoon set aside for garnish 1½ cups slivered, roasted chicken 1 drained, oil-packed sun-dried...

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Baked Cassoulet Beans with Summer Squash & Corn

Main Dishes Vegetarian

Baked Cassoulet Beans with Summer Squash & Corn

Nothing beats pulling a bubbling cassoulet out of the oven. Our Cassoulet beans are West Coast–grown from classic French Tarbais seed stock, and have been bred for this slow-baked dish. Something magical happens when you bake these beans. The texture changes and they become firm, yet creamy. It's hard to explain, but we suggest you give it a try. We tried to take advantage of the summer bounty for a dish that comes together in under an hour if you have cooked beans on hand. 2 tablespoons butter or olive oil, plus more for topping 1 cup fresh breadcrumbs (crusty...

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Zucchini with Garbanzos in Yogurt

Main Dishes Sides Vegetarian

Zucchini with Garbanzos in Yogurt

When your zucchini plants decide overnight to start producing, this recipe is such a winner. It's inspired by a recipe from the new book Falastin: A Cookbook by Sami Tamimi and Tara Wigley. You might recognize Tamimi's name from the seminal book, Jerusalem, with Yotam Ottolenghi. The original recipe, Kousa bil laban, is a little fussier, but not much. The sauteed summer squash are topped with a luxurious yogurt sauce, thickened with an egg yolk. This is a simpler version, perfect for an easy weeknight meal. ½ yellow onion, diced 2 cloves garlic, sliced thin 2 tablespoons olive oil 1 jalapeño...

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Marinated Royal Corona Beans

Appetizers Vegetarian

Marinated Royal Corona Beans

This recipe is very flexible, so feel free to adjust it based on your tastes and what’s in your kitchen. Once you find your perfect bean marinade, you’ll be set! These beans make an unexpected but welcome addition to an appetizer spread. You can also toss them with sturdy greens for a salad.  1⁄2 cup extra-virgin olive oil 1⁄4 cup freshly squeezed lemon juice 2 tablespoons rice vinegar 1 tablespoon grainy mustard 1 shallot, minced 1 garlic clove, minced 1 tablespoon minced preserved lemon peel or the zest of 1 lemon A handful of chopped flat-leaf parsley Red chile flakes...

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Xoconostle Relish

Salsas and Sauces

Xoconostle Relish

This salsa is similar to a relish. I add a healthy plop to a bowl of good beans and call it a meal. The photo features Ayocote Morado, but any bean would love the company. 6 to 10 pieces of Rancho Gordo plain xoconostle, soaked for 6 hours in water, drained, liquid reserved ¼ white onion, chopped ¼ cup cilantro (or parsley, if you must), chopped 1 small to medium jalapeño chile, chopped fine (remove the seeds if you prefer a milder salsa) Salt to taste Chop the xoconostle into small pieces. Transfer to a bowl and mix with the...

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Lentils with Cabbage and Morel Mushrooms

Main Dishes

Lentils with Cabbage and Morel Mushrooms

As almost everything I make goes, this one is easy to improvise with. I had morels so I used them. Maybe you have shitakes or porcini. The method is the same. Obviously, if you don't want the bacon, just leave it out and increase the olive oil for sauteeing the cabbage. I used our Green Lentils, but I think this would be great with our Black Caviar lentils as well. For the lentils 1 pound Rancho Gordo French-style Green Lentils 1 large yellow onion, chopped 2 cloves garlic, minced 2 teaspoons salt 1 bay leaf ¼ cup olive oil For...

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How to Cook Prepared Hominy

Pozole and Hominy Stews

How to Cook Prepared Hominy

Hominy is nixtimalized corn that has been treated with cal to release the vitamin niacin, making the grain healthier and easier to digest. Here’s how to cook hominy, also called posole. Our white corn posole/prepared hominy is the subject of one of the most confusing name systems in English and Spanish. Sometimes we share elements of our cultures across borders and they morph into something new. The best thing to do when you are talking about living cuisines is to relax and not get too caught up in what is “authentic.” What is pozole? When dried corn is cooked and...

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Red Chicken Pozole

Pozole and Hominy Stews

Red Chicken Pozole

When cooking chicken pozole, it’s best to use dark meat, as breasts can overcook in an instant. If you insist on using white meat, be sure to time the cooking and remove it after 25 minutes of gentle poaching. Legs and thighs are much more forgiving and, if you go over the suggested cooking times, it’s not generally a problem. You easily can cut a whole chicken into parts. I really like using chicken feet in the broth, and I save chicken backs in my freezer for just this kind of dish. There are no hard rules here. I know...

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Classic Red Pork Pozole

Pozole and Hominy Stews

Classic Red Pork Pozole

This is the classic pozole of central Mexico. You might find some regional or personal variances to the cuts of pork or the combination of chiles, but if I were bold enough to serve this to a Mexican grandmother (spoiler: I’m not) I’m confident that she would recognize this recipe as pozole. And personally, I would happily eat this dish anytime. Some families fry the chiles, as I’ve done; others just add the blended chile mixture to the broth. If you are lax about de-fatting your pork broth, avoid frying the chile paste or you’ll end up with a very...

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