Recipes — Main Dishes

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....

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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...

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

Main Dishes Salads

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

SDiana Arriaga 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." 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,...

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Baked Cassoulet Beans with Summer Squash & Corn

Main Dishes Vegetarian

Baked Cassoulet Beans with Summer Squash & Corn

Nothing beats pulling a bubbling cassoulet out of the oven. Our Cassoulet beans are West Coast–grown from classic French Tarbais seed stock, and have been bred for this slow-baked dish. Something magical happens when you bake these beans. The texture changes and they become firm, yet creamy. It's hard to explain, but we suggest you give it a try. We tried to take advantage of the summer bounty for a dish that comes together in under an hour if you have cooked beans on hand. 2 tablespoons butter or olive oil, plus more for topping 1 cup fresh breadcrumbs (crusty...

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Zucchini with Garbanzos in Yogurt

Main Dishes Sides Vegetarian

Zucchini with Garbanzos in Yogurt

When your zucchini plants decide overnight to start producing, this recipe is such a winner. It's inspired by a recipe from the new book Falastin: A Cookbook by Sami Tamimi and Tara Wigley. You might recognize Tamimi's name from the seminal book, Jerusalem, with Yotam Ottolenghi. The original recipe, Kousa bil laban, is a little fussier, but not much. The sauteed summer squash are topped with a luxurious yogurt sauce, thickened with an egg yolk. This is a simpler version, perfect for an easy weeknight meal. ½ yellow onion, diced 2 cloves garlic, sliced thin 2 tablespoons olive oil 1 jalapeño...

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Lentils with Cabbage and Morel Mushrooms

Main Dishes

Lentils with Cabbage and Morel Mushrooms

As almost everything I make goes, this one is easy to improvise with. I had morels so I used them. Maybe you have shitakes or porcini. The method is the same. Obviously, if you don't want the bacon, just leave it out and increase the olive oil for sauteeing the cabbage. I used our Green Lentils, but I think this would be great with our Black Caviar lentils as well. For the lentils 1 pound Rancho Gordo French-style Green Lentils, or Black Caviar Lentils 1 large yellow onion, chopped 2 cloves garlic, minced 2 teaspoons salt 1 bay leaf ¼...

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Shrimp and Hominy Stew with Smoked Pimentón Paprika

Main Dishes Pozole and Hominy Stews Soups

Shrimp and Hominy Stew with Smoked Pimentón Paprika

I’m not calling this dish Pozole because the chiles used are smoked Spanish paprika and I have a hunch a lot of people would not go for calling this Pozole. So instead, it’s a stew! I doubt this kind of thing exists in Spain but it sure was a hit at my house so I think it will be in heavy rotation for a while, especially while we have this incredible Spanish paprika. I think shrimp and celery are a terrific combination. Four stalks might sound like a lot, but it cooks down and makes the shrimp very happy. 4...

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Royal Corona Beans in Savory Tomato Sauce

Main Dishes Vegetarian

Royal Corona Beans in Savory Tomato Sauce

One of the nicest ways to eat white beans, especially Royal Coronas, is in a savory tomato sauce. I love adding soft cinnamon (canela) to tomatoes for a rich, woodsy flavor. Don’t try this with typical hard American cinnamon, which is somewhat harsh. The technique of “frying” the sauce is very Mexican and if you’re inspired, you could easily add some sliced pickled jalapeño chiles just before serving. 4 tomatoes from a can of whole tomatoes, chopped roughly ½ cup tomato juice, reserved from the can ½ yellow onion, chopped 2 cloves garlic 2 tablespoons olive oil 2 sticks Rancho...

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Arroz al Horno/Baked Rice with Sausages

clay pot cooking Main Dishes

Arroz al Horno/Baked Rice with Sausages

It was a Sunday and guests were coming over and I got inspired. Two books, The New Spanish Table by Anya von Bremzen and Spanish Made Simple by Omar Allibhoy, inspired me. Allibhoy’s recipe was very simple but von Bremzen’s description added context and helped me to improvise, just a little. I had adventuresome guests so I decided to use a mix of local sausages, in the this case, Toulouse and budin noir from The Fatted Calf. I was a wee bit concerned about blood sausages but when the final dish came out, they were the first things gone. They...

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Wild Mushrooms with Alubia Blanca

Main Dishes Vegetarian

Wild Mushrooms with Alubia Blanca

It’s a good thing when your neighbor is Connie Green and she offers you a nice big bag of chantrelle mushrooms. It’s even better when you have a pot of Alubia Blancas or Yellow Eye on the stove, ready to eat. Here's what I did with my bounty: Wipe the mushrooms with a damp paper towel and cut into bite-sized pieces if they’re big. Sauté mushrooms over medium-low heat in both butter and olive oil (2:1 ratio) and lots of minced garlic. A thyme sprig would also be welcome. Cook, stirring, until the mushrooms begin to soften and release their juices, 8 to...

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Classic Smoked Ham Hock and Beans

Main Dishes

Classic Smoked Ham Hock and Beans

A friend’s daughter is involved with 4H and I offered to buy half of one of her pigs. I was not happy when I was told the head, ears and tail weren’t available but otherwise it’s been an interesting project. I always prefer my beans with just aromatics and vegetables but we know from a lot of customers that they love to cook beans with a ham hock. Maybe I’m nuts but I never do this. I was talking about it with Georgeanne Brennan one day and she told me she boils the ham hock with just a bay leaf...

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Christmas Limas with Marinated Artichoke Hearts

Main Dishes Vegetarian

Christmas Limas with Marinated Artichoke Hearts

I don’t want to pretend that this is a clever recipe that I slaved over. I had some cooked Christmas Lima beans (can be substitute with Large White Lima, or Scarlet Runner) and I had a jar of artichoke hearts. Ta da. I love artichoke hearts and the ones you find in a jar are perfectly delicious. They have a strong flavor so cooking with them isn’t always easy. I just heated the limas and the artichokes until they were warm and tossed them with chopped fresh parsley. There’s plenty of oil on the artichokes. No need for more, but I won’t judge...

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