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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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Ayocote Morado and Charred Corn Salad

Salads Thanksgiving Vegetarian

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 bring?" Make it easy on them and bring this. Or serve it as a side at your own celebration. 1 large green pepper, or 2 small 2 bunches green onions, trimmed  3 teaspoons olive oil (divided use) Fresh corn kernels cut from 4 ears of corn 1 tablespoon butter 2 cups cooked, drained Rancho Gordo Ayocote Morado beans (or another firm heirloom bean) ¼ cup sour cream or creme fraiche...

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Beef, Bean, and Swiss Chard Ragout Over Polenta

Main Dishes Polenta

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 chance to meet him, you are in for a treat. He's one of our favorite people, and we're happy he shared this delicious recipe, perfect for the coming colder months. RAGOUT: 2 pounds beef stew meat, cut into 1-inch pieces 4 tablespoons olive oil 2 teaspoons Omnivore Porcini Salt Blend ½ cup dry Rancho Gordo Alubia Blanca or Marcella beans, picked over and rinsed 2 cups diced tomatoes 1 cup...

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Puerto Rican Habichuelas

Main Dishes Vegetarian

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 appealing mix of honesty, integrity, vulnerability, and maybe a touch of confidence now and then. She knows her subject, but she's never patronizing or pedantic.We asked her to produce an e-booklet a while back (download it here), and it remains one of our favorites. There are many great recipes in her book Diasporican: A Puerto Rican Cookbook (10 Speed Press, 2022), but this remains a staff favorite. The sofrito recipe...

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Celery and White Bean Salad

Salads Thanksgiving Vegetarian White Beans

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 new ideas and jumping-off points if you're an adventurous cook. His Crunchy Celery Salad has shades of the old Waldorf salad that your grandmother enjoyed, but this is new and sharp and easy to like. We added a cup of cooked Alubia Blancas and cut back a little on the cheese since the beans would add some of the creaminess.  4 to 6 celery stalks, preferably with leaves 1 green...

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Deconstructed Pozole Salad

Pozole and Hominy Stews Salads

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 vegan and leave them out altogether. The one thing we insist is that you don't use canned hominy. Hopefully, you won't even be tempted, but we will tell you the texture is not right, and the flavor is nothing compared to our dry prepared hominy or freshly made nixtamal. ¼ cup olive oil Juice from 2 limes 1 garlic clove, minced 1 teaspoon Rancho Gordo Sabor Vaquero Chili Powder Blend,...

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Baby Spinach and Preserved Lemon Salad with Black Garbanzos

Salads Vegetarian

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 to taste 4 cups baby spinach 1 1/2 cups cooked, drained Rancho Gordo Black Garbanzos or Classic Garbanzos 1/4 of a white onion, minced Makes 2 to 4 servings In a small bowl, combine the garlic, preserved lemon, lemon juice, and pimenton. Slowly whisk in the olive oil. Season to taste with salt and pepper. Place the spinach in a serving bowl. Add your desired amount of dressing and toss to coat. Add...

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Black Garbanzo Salad with Emily Nunn's Barn Ranch

Salads Vegetarian

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, and she's a constant inspiration for better and better salads. She is an advocate for this delicious version of Ranch Dressing. It's excellent, but I am lazy and left out many of the ingredients. I ended up using a spoonful of goat yogurt instead of mayonnaise, because that's what I had on hand. I am normally a strict olive oil and good vinegar kind of salad dresser, so for me, this was...

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Garbanzo Salad with Roasted Peppers and Spanish Chorizo

Salads

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 the fresh Mexican-style chorizo that needs to be cooked first.  2 cups cooked, drained Rancho Gordo Garbanzo Beans 1 cup chopped roasted red bell pepper (jarred is fine) 1 cup diced cured Spanish chorizo (or to taste) 1/4 cup minced white onion 2 to 3 tablespoons extra-virgin olive oil 1 tablespoon Rancho Gordo Pineapple Vinegar or other mild vinegar Salt and freshly ground pepper Fresh flat-leaf parsley for garnish Serves 2 to 4  In...

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Green Chile Pozole with Shrimp

Pozole and Hominy Stews

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 time of year, but I think a party with shrimp pozole, cold beers, and a fun crowd sounds like summer. I think it’s better to buy the much more expensive wild-caught, sustainably sourced shrimp. There are a lot of reasons, moral and culinary, not to buy farmed shrimp. (I’ll let you look them up yourself instead of sharing them here.) —Steve FOR THE TOMATILLO PASTE: ½ pound tomatillos, papery husks...

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Black Eyed Peas and Carolina Gold Rice

Main Dishes

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 cowpeas, or “red peas,” in their Hoppin’ John, rather than black-eyed peas. There are also different opinions about bacon versus ham hocks, and whether to cook the rice separately or make it a one-pot meal. Notes from the RG Test Kitchen: We tried a one-pot version first, but it fell short on flavor, so we cooked the rice and peas separately and combined them at the end to keep the flavors...

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Black Eyed Pea and Carrot Salad with Spring Mint

Salads Vegetarian

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 Peas, especially our new-crop peas, can overcook quickly, so keep an eye on the pot if you are cooking them for a salad.   Any firm heirloom bean would work in a salad like this. You could substitute a different fresh herb, but if you can find fresh mint, it really brings this dish together.  Juice of 1 lemon 2 tablespoons Rancho Gordo Pineapple Vinegar or white wine vinegar ¼ cup extra-virgin olive...

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Roasted Cabbage with Beans and Mushrooms

Dark Beans Main Dishes Vegetarian

Roasted Cabbage with Beans and Mushrooms

Allison Robicelli is a very provocative food writer and when she's not making me laugh on Twitter, she's offering solid advice for things like cabbage. This is her technique for cabbage wedges; I think they're an ideal buddy for a bowl of perfectly cooked heirloom beans.  1 pound whole white button mushrooms 6 cloves garlic, sliced 1½ tablespoons plus ¼ cup olive oil (divided use) Salt and freshly ground black pepper 1 whole cabbage, sliced into thick wedges Half of a lemon 2 cups cooked Rancho Gordo dark or medium heirloom beans, such as Domingo Rojo, Rio Zape, or Buckeye, warmed...

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