Black Eyed Peas Extremadura Style (Carillas Extremenas)
In Spain, black-eyed peas are called carillas, or “little faces.” This dish gets a smoky kick from Pimentón de la Vera, a specialty of Extremadura. You can add Spanish chorizo...
Recipes
Holiday at Rancho Gordo
Raw Beet Salad with White Beans, Pomegranate Seeds, and Black Walnuts
I used to hate beets with a passion. I found them to be the most disgusting food I've ever known. Then I tried borscht, with loads of sour cream, and...
Fasole Batuta (Romanian White Bean Dip)
Photo by Sarah OliverIt's not easy to get a written recipe from a chef, but after some prodding, our General Manager, Julia Newberry, managed to get one from her friends...
Acapulco-Style Seafood Pozole
From The Rancho Gordo Pozole Book by Steve Sando (Rancho Gordo Press, 2019). "Most pozoles made with seafood or fish are white. This version, inspired by Acapulco chef Susana Palazuelos,...
Italian-Style Green Bean, White Bean, and Potato Pie
Italy has so many great regions for food, but you'd have to be a hard nut not to be taken in by Liguria. Inspired by the cookbook Liguria in Cucina...
Preeti Mistry's Warming Masoor Dal
From Chef Preeti Mistry: "Masoor dal is a handy lentil due to its very quick cooking time, and the Rancho Gordo dal is so aromatic. This warming dal is like...
Split Pea Soup with (or Without) Crispy Prosciutto
After cooking so many pound of beans, it's amazing to watch how quickly peas and lentils cook. Our green split peas are ready in around 30 to 40 minutes, and...
Tanya Holland's Black-Eyed Pea Chowder
Tanya Holland is one of our favorite chefs and we love the fresh tweaks she gives to classic dishes. 1 pound/455 g Rancho Gordo Black-Eyed Peas, picked over2 tablespoons unsalted...
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...
Black Caviar Lentils and Potatoes with Crème Fraîche
I've been following Taffy Elrod on Twitter for a while but I think I noticed her sharp, insightful messages mostly during the pandemic. As we were all trying to figure...
Yellow Eye and Fennel Casserole
We appreciate fennel most when it's raw and thinly sliced or slowly braised and caramelized. It's an amazing vegetable and our own Rachel Padilla took a fine but somewhat stodgy recipe...
Polenta with Cranberry Beans and Tomato Sauce
In the Rancho Gordo library, we have a well-used copy of the book Fagioli: The Bean Cuisine of Italy (Rodale, 2014) by Judith Barrett, and this recipe is inspired by the book. When...
Marinated Royal Corona Beans
This recipe is very flexible, so go ahead and adjust it based on your tastes and what’s in your kitchen. Once you find your perfect bean marinade, you’ll be set! These...
