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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Ribollita (Italian Bread Soup)

Soups Vegetarian

Ribollita (Italian Bread Soup)

This is our go-to recipe for ribollita, shared with us by Peter Miller, author of Lunch at the Shop: The Art and Practice of the Midday Meal and How to Wash the Dishes. He also runs a famous bookstore in Seattle dedicated to architecture and design. Peter tells us, “Learn to make ribollita and then each time that you have stale bread, you will be cheered.” 2 cups cooked Rancho Gordo Cranberry or Marcella beans, plus 1 cup of their broth 2 cups vegetable broth or more bean broth 1 cup olive oil (divided use) 1 medium onion, chopped 1...

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Classic New England Baked Beans

Sides

Classic New England Baked Beans

When your friends know you are a certified Bean Freak, they often ask you to bring this or that bean dish to the barbecue or potluck. If you've been tasked with baked beans, we've got you covered! We tried this classic recipe with our Yellow Eyes and Alubia Blancas. The staff agreed that the Yellow Eyes provided a richer, beanier flavor, and held their shape better. But both versions were well received. 1 pound uncooked Rancho Gordo Yellow Eye or Alubia Blanca beans, picked over and rinsed 1 1/2 yellow onions, chopped 2 garlic cloves, chopped 1 bay leaf 1/2...

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Ayocotes with Nopales and Fiery Salsa

Main Dishes Vegetarian

Ayocotes with Nopales and Fiery Salsa

Nopales are prickly-pear cactus paddles that you can find in most Mexican markets and some supermarkets. You can often buy them precleaned, but if you need to do it yourself, here are some tips.  1 to 2 cups cleaned, cubed nopales (cactus paddles) ¼ of a white onion, chopped 3 cups cooked Rancho Gordo heirloom beans, such as Ayocote Negro or Ayocote Morado, with some broth 1 sprig fresh epazote Chile de Arbol Salsa for serving Skillet Cornbread (optional; see below) Serves 2 In a large saucepan over medium heat, add the nopales and onion and cover with water by...

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Broccoli Rabe and White Bean Soup with Poached Eggs

Soups Vegetarian

Broccoli Rabe and White Bean Soup with Poached Eggs

2 tablespoons olive oil 1/2 of an onion, chopped 2 garlic cloves, minced Salt and freshly ground pepper 1/2 bunch broccoli rabe (about 1/2 pound), trimmed and coarsely chopped 1 cup cooked Rancho Gordo heirloom white beans, such as Alubia Blanca or Marcella, with bean broth 2 eggs 1 tablespoon white vinegar Serves 2 In a large Dutch oven or pot, heat the oil over medium. Add the onions and garlic; season with salt and pepper. Cook, stirring frequently, until the onions have softened, 8 to 10 minutes. Add the broccoli rabe; cook until wilted, 2 to 3 minutes. Add a total of...

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Arugula and Bean Salad with Pumpkin Seeds

Salads Vegetarian

Arugula and Bean Salad with Pumpkin Seeds

4 cups wild arugula 2 cups drained cooked Rancho Gordo white beans, such as Ayocote Blanco, Cassoulet or Royal Corona beans 1 teaspoon Rancho Gordo Oregano Indio Olive oil Rancho Gordo Pineapple Vinegar (or other mild vinegar) Salt and freshly ground black pepper ½ cup pumpkin seeds, toasted Serve 2 to 4 In a serving bowl, combine the arugula and beans. Add the Oregano Indio, crushing it with your hand. Season to taste with olive oil, vinegar, salt, and pepper. Just before serving, sprinkle with toasted pumpkin seeds.

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Bludso's BBQ Red Beans and Rice

Main Dishes

Bludso's BBQ Red Beans and Rice

  Our staff test kitchen tried a new version of Red Beans and Rice from the recent book, Bludso's BBQ Cookbook (Ten Speed Press, 2022). They'd made it with our Domingo Rojo beans and author Kevin Bludso's recipe. I am always happy to try a bean dish but I knew nothing about this book or Bludso's BBQ in Compton, and I wasn't prepared to fall completely in love with this dish. I mean, doesn't the best Red Beans and Rice come from New Orleans? What do I know? Apparently, not much! Bludso's roots are in Texas, and of course, Texas...

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Molletes (Open-Faced Mexican Sandwiches with Refried Beans)

Main Dishes Vegetarian

Molletes (Open-Faced Mexican Sandwiches with Refried Beans)

These open-faced sandwiches are a favorite Mexican comfort food. You can vary the type of bread, cheese, and toppings, but you'll want to use homemade refried beans if possible for this dish to really shine.    2 bolillo Mexican bread rolls (can substitute French bread or ciabatta) ½ to 1 cup refried beans ½ cup shredded queso Oaxaca (Oaxacan string cheese) Pickled jalapenos, salsa, and chorizo, for garnish (optional) Fried eggs, for serving (optional) Serves 2 to 4 Split the bread rolls in half, lengthwise. Generously smear both halves of the rolls with refried beans. Layer with cheese and top with jalapeno...

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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 out the recipe in the Rancho Gordo 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...

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Garlic-Rubbed Beans on Toast

Appetizers Sides

Garlic-Rubbed Beans on Toast

On a trip to Sorana, just outside of Lucca, I met with some bean growers and learned more about the sorana bean that Marcella Hazan loved. I 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. —Steve 8 large...

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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

Martha Rose Shulman’s genius Caesar salad dressing made with beans and yogurt got us thinking about bean-based dressings. We experimented 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 to taste For the salad:  4...

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