Recipes — Main Dishes

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...

Read more →


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...

Read more →


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...

Read more →


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...

Read more →


Royal Corona Bean and Wine Forest Mushroom Stew with Swiss Chard

Main Dishes Vegetarian

Royal Corona Bean and Wine Forest Mushroom Stew with Swiss Chard

We've asked our friends at Wine Forest Wild Foods (and literally, my neighbors across the street) to help us with a recipe and Chef Staffan Terje delivered a vegetarian stew that would be hard not to love. There were no leftovers after he came to make it for us. But there is evidence! You can see the video of his visit here and below you'll find the recipe to make at home. —Steve You can order Wine Forest mushrooms and Mushroom Alchemy mix directly from Chef Staffan and founder Connie Green at wineforest.com. Ingredients: ¼ cup extra-virgin olive oil, plus...

Read more →


Marcella Beans and Cauliflower in a Lemon Caper Sauce

Main Dishes

Marcella Beans and Cauliflower in a Lemon Caper Sauce

New York Times contributor Hetty McKinnon recently wrote about Cauliflower Piccata, which on the face of it sounds like a cute way to avoid veal but really, the thought of a lemon caper sauce is very welcome and her dish is great. I made it several times and then followed up with David Tanis' almost similar dish with olives and anchovies. Both cooks used Garbanzo beans. They both are worth making. Marcellas are somewhat delicate, but they are perfect with the cauliflower and the bright, happy sauce. This is inspired by both McKinnon and Tanis, plus maybe Judy Rogers and The Zuni...

Read more →


Pasta with Cicerchia and Mushrooms

Main Dishes Vegetarian

Pasta with Cicerchia and Mushrooms

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. It includes a handful of recipes that feature cicerchia, Italy's unique, tooth-shaped legume.  Barrett recommends fresh oyster mushrooms as a substitute for the cardoncelli mushrooms that are traditionally found in this dish from Puglia, but you can use any fresh mushrooms you can get your hands on. We loved it with shiitakes. Adjust the pasta quantity to your preference. We liked it more bean-forward but the original recipe called for a full pound of pasta. 1/2...

Read more →


Polenta with Cranberry Beans and Tomato Sauce

Main Dishes Vegetarian

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 we tested it in the Rancho Gordo kitchen, it was a big hit. As we licked our bowls clean, we all agreed that it was a polenta dish with beans, not a bean dish with polenta, if that makes sense.  1/4 cup olive oil 1 large or 2 small red onions, finely chopped 2 cloves garlic, peeled and finely chopped 2 cups canned chopped tomatoes, with their juices 1 tablespoon...

Read more →


Classic Pasta e Fagioli

Main Dishes

Classic Pasta e Fagioli

 

Read more →


Fish & Shrimp Stew with Alubia Blanca

Main Dishes Soups

Fish & Shrimp Stew with Alubia Blanca

The inspiration for this came from the book on Tuscan coastal cooking, Acquacotta, by Emiko Davies (Hardie Grant, 2017). The original recipe calls for clams and no fish, but I had fresh prawns and halibut on hand. I was also cooking beans and well, you know, beans. Any of our white beans will work, except maybe Marcellas. They would be fine but I suspect they'd be too delicate and their charm would be lost, or worse, they'd just fall apart. The stew can be made ahead a day or two up to the point of adding the fish and prawns....

Read more →


Chana Masala

Main Dishes Vegetarian

Chana Masala

This recipe comes from our friend who writes the blog My Annoying Opinions. We asked him to create a recipe for our newest garbanzo bean and he outdid himself.  Serves 4 to 6 2 cups Rancho Gordo Desi Chana, or Garbanzo rinsed and soaked overnight (or 8 hours) 1 tez patta (dried Indian bay/cassia leaf ), optional 2 teaspoons neutral oil (grapeseed or similar) 1 large red onion, sliced 1 teaspoon fresh garlic paste 1 teaspoon fresh ginger paste The following ground together into a coarse powder: ½ teaspoon haldi (turmeric powder), 2 to 3 dried Kashmiri chillies, 1½ teaspoons cumin seeds, 1½...

Read more →


Lentil Salad with Sun-Dried Tomatoes, Chicken, and Feta

Main Dishes Salads

Lentil Salad with Sun-Dried Tomatoes, Chicken, and Feta

This recipe is adapted from Salad of the Day: 365 Recipes for Every Day of the Year by Georgeanne Brennan. Georgeanne says: "Earthy, quick-to-cook lentils make a bed for this main-dish salad. For a vegetarian option, substitute toasted walnuts for the chicken." Serves 4 1 cup dried Rancho Gordo French-Style Green Lentils, or Black Caviar Lentils Sea salt 7 drained, oil-packed sun-dried tomatoes, minced, plus 3 tablespoons oil reserved 1 clove garlic, minced 4 tablespoons minced fresh flat-leaf parsley 1 tablespoon red wine vinegar ¼ pound feta cheese, crumbled or cubed, a tablespoon set aside for garnish 1½ cups slivered,...

Read more →