Recipe reprinted from Fagioli: The Bean Cuisine of Italy by Judith Barrett. Barrett says: "This is a soup you’re likely to find in many osterieand trattorie throughout Italy. In Rome, it’s common to find on Fridays. It’s one of my standard soups that I make frequently, changing it up sometimes...

1 cup cooked, drained white beans such as Rancho Gordo Royal Corona, Alubia Blanca, or Marcella beans About 4 oz tuna packed in olive oil, drained and flaked 1/4 of a red onion, finely chopped 3 tablespoons extra-virgin olive oil, or more to taste 1 tablespoon fresh lemon juice or...

During the 1980s, a lot of my friends would spend their vacations in New York. They loved the big city life, especially after San Francisco, which although romantic and sophisticated is also pretty small, which means you run into the same people wherever you go. I thought it sounded like...

This recipe comes from our neighbors here in Napa, Stevie and Josiah of Bay Grape Wine, a specialty wine shop that makes wine fun without being inane or insulting your intelligence. They are proud Bean Club members and we appreciate them sharing this recipe with us. 1 pound uncooked Marcella beans (can also...

This recipe from Southern Italy is prepared with a combination of dried porcini and fresh oyster or cremini mushrooms. Its earthy aroma and wonderful rich taste captures the essence of wild mushrooms just collected from the forest.  Recipe from Fagioli: The Bean Cuisine of Italy by Judith Barrett.  1 ounce dried...

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...

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...

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...

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...

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...

Marcella Hazan’s Minestrone alla Romagnola is a classic. We streamlined it a little, and also tried it in a slow cooker with great results (see note, below). Your bag of Rancho Gordo Marcella cannellini beans will feel right at home among all the fresh vegetables. 1 tablespoon plus ¼ cup...

Adapted from Fagioli by Judith Barrett, this vegetable-laden soup became a staff favorite when we made it in the Rancho Gordo test kitchen. It's based on a soup served in Umbria when asparagus are plentiful at the market. A thick slice of toasted bread smeared with butter is the perfect accompaniment....