For orders or assistance: 1-800-599-8323

For orders or assistance: 1-800-599-8323
0

Recipes — Main Dishes

Beef, Bean, and Swiss Chard Ragout Over Polenta

Main Dishes Polenta

Beef, Bean, and Swiss Chard Ragout Over Polenta

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 shared this delicious recipe, perfect for the coming colder months. RAGOUT: 2 pounds beef stew meat, cut into 1-inch pieces 4 tablespoons olive oil 2 teaspoons Omnivore Porcini Salt Blend ½ cup dry Rancho Gordo Alubia Blanca or Marcella beans, picked over and rinsed 2 cups diced tomatoes 1 cup...

Read more →


Puerto Rican Habichuelas

Main Dishes Vegetarian

Puerto Rican Habichuelas

  We've been following Illyanna Maisonet for years. She's an excellent food writer with a natural curiosity. Her articles for the San Francisco Chronicle were legendary. She's an odd and appealing mix of honesty, integrity, vulnerability, and maybe a touch of confidence now and then. She knows her subject, but she's never patronizing or pedantic.We asked her to produce an e-booklet a while back (download it here), and it remains one of our favorites. There are many great recipes in her book Diasporican: A Puerto Rican Cookbook (10 Speed Press, 2022), but this remains a staff favorite. The sofrito recipe...

Read more →


Black Eyed Peas and Carolina Gold Rice

Main Dishes

Black Eyed Peas and Carolina Gold Rice

Hoppin’ John has a fascinating history, with many regional variations – too many to count. One difference is the variety of field peas used. A lot of Southerners grew up with cowpeas, or “red peas,” in their Hoppin’ John, rather than black-eyed peas. There are also different opinions about bacon versus ham hocks, and whether to cook the rice separately or make it a one-pot meal. Notes from the RG Test Kitchen: We tried a one-pot version first, but it fell short on flavor, so we cooked the rice and peas separately and combined them at the end to keep the flavors...

Read more →


Roasted Cabbage with Beans and Mushrooms

Dark Beans Main Dishes Vegetarian

Roasted Cabbage with Beans and Mushrooms

Allison Robicelli is a very provocative food writer and when she's not making me laugh on Twitter, she's offering solid advice for things like cabbage. This is her technique for cabbage wedges; I think they're an ideal buddy for a bowl of perfectly cooked heirloom beans.  1 pound whole white button mushrooms 6 cloves garlic, sliced 1½ tablespoons plus ¼ cup olive oil (divided use) Salt and freshly ground black pepper 1 whole cabbage, sliced into thick wedges Half of a lemon 2 cups cooked Rancho Gordo dark or medium heirloom beans, such as Domingo Rojo, Rio Zape, or Buckeye, warmed...

Read more →


Moros y Cristianos (Black Beans and Rice)

Dark Beans Main Dishes

Moros y Cristianos (Black Beans and Rice)

Nowadays, modern cooks prepare the rice and beans together, but in the traditional Cuban manner, the rice and beans are cooked separately and the Moors (beans) don’t encounter the Christians (rice) until they meet on your plate. Both methods are great, though we prefer the sharper, more distinct flavors the old-fashioned technique delivers. Serves 2 to 4 4 lean bacon slices, chopped Extra-virgin olive oil, as needed 1 white onion, diced 2 garlic cloves, smashed 1 green bell pepper, seeded and deveined, then diced 1 teaspoon Rancho Gordo New Mexican Red Chile Powder 1 teaspoon dried Mexican oregano, preferably Rancho...

Read more →


Ayocotes with Nopales and Fiery Salsa

Dark Beans 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

Dark Beans 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 Polenta 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 Thanksgiving Vegetarian White Beans

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 White Beans

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 →