Recipes — Main Dishes

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...

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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. Our favorite polenta comes from Anson Mills.  1/4 cup olive oil 1 large or 2 small red onions, finely chopped 2 cloves garlic, peeled and finely chopped 2 cups canned...

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Classic Pasta e Fagioli

Main Dishes

Classic Pasta e Fagioli

 

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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

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,...

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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. ½ yellow onion, diced 2 cloves garlic, sliced thin 2 tablespoons olive oil 1 jalapeño or serrano chile, diced 1 large zucchini, cut into bite-sized cubes 1 ½ cups cooked Rancho Gordo Garbanzo beans 1 cup yogurt chives for garnish Salt to taste Serves 2 as a main dish or 4 as a side dish...

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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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