Recipes

Cooking Basic Beans in the Rancho Gordo Manner

 

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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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Chile de Árbol Salsa

Salsas and Sauces

Chile de Árbol Salsa

1 cup dried chiles de árbol, wiped clean with a moist towel, stems removed ½ cup pineapple vinegar or apple cider vinegar Juice of 4 Mexican limes or key limes 1 teaspoon ground cumin 2 garlic cloves, peeled Salt, to taste Warm a dry comal or skillet over medium heat; toast the chiles quickly, taking care not to let them burn. In a bowl, combine the toasted chiles, vinegar, and lime juice; let the chiles hydrate for 15 minutes. In a blender, process the chiles, cumin, and garlic until smooth. Blend well, scraping down the paste as needed. Use a...

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Winter Vegetable Stew

Soups Vegetarian

Winter Vegetable Stew

  3 tablespoons olive oil, plus more for serving 1/2 onion, sliced thin 3 cloves garlic, smashed 1 bulb fennel, chopped 1 bunch kale, chopped into bite sized pieces 2 leeks, chopped 1 large carrot, diced small salt and freshly ground pepper 1 small napa cabbage, sliced thin 2 to 3 cups cooked Rancho Gordo Cassoulet beans with some broth Serves 2 to 4 In a large pot, heat the olive over medium heat until shimmering, 2 to 3 minutes. Add the onion, garlic, fennel, kale, leeks, and carrot. Salt lightly and stir. Allow them to cook for about 10...

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Baked Royal Corona Beans

Sides Vegetarian

Baked Royal Corona Beans

Recently a bunch of friends got together and had a bean party in Orange County. You can read all about it here. I look forward to doing it again. Hostess Deliliah Snell of Alta Baja knows the recipe for a good party is lots of good food and lots of great people. The chefs were Delilah Snell and Richard Lu (Alta Baja Market, Electric City Butcher), Evan Kleiman (Angeli Caffe, KCRW’s Good Food), and Carlos Salgado (Taco Maria). An all-star cast as far as I'm concerned. It was hot, it was fun, it was delicious, and this recipe is Evan's...

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Lentil and Potato Stew

Soups Vegetarian

Lentil and Potato Stew

After years of indifference, lentils are part of my kitchen repertoire. Beans aren’t going anywhere and in fact, they’re a very different sensation. But I am smitten with how quickly lentils cook and their distinct flavor. Our black caviar and French-style lentils both are very small, which normally would mean the skin-to-flesh ratio would be off, but with these, the skin seems to melt in your mouth. This soup is simple and sublime. If you want to make it a more substantial meal, try serving it with soft-boiled eggs or even crumbling cooked bacon bits on top. 2 tablespoons olive oil 2 garlic...

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Lentils Folded Into Yogurt, Spinach, and Basil

Salads Vegetarian

Lentils Folded Into Yogurt, Spinach, and Basil

Peter Miller’s Lunch at the Shop: The Art and Practice of the Midday Meal is a favorite book of mine. Peter has a famous architectural bookstore in Seattle and he knows the value of a good meal. A typical workday is no excuse to eat poorly. Peter is also “bean people” and has many recipes taking advantage of good legumes. He was quick to say yes when I asked him if he would share his lentil recipe from his book. His new title is Five Ways to Cook Asparagus (And Other Recipes)(Abrams, 2018), and my copy is already splattered and...

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