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...
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How to Cook Beans in the Rancho Gordo Manner
There is not one single method of cooking beans. At its most basic, you want to simmer the pot until the beans are soft. Soaking can speed up the process...
Recipes
Omnivore
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,...
Buckeye Beans with Pickled Shallots and Goat Cheese
I hadn’t cooked Buckeye (aka Yellow Indian Woman) beans for quite awhile. They’re small and dense but somehow creamy at the same time. I think they’d be great in a chili...
Bean Cakes with Chard
From Julia Newberry, my co-author of The Rancho Gordo Vegetarian Kitchen, we have this great burger alternative. We tried a lot of bean burgers and this was the one that...
White Bean, Kale, and Tahini Dip
Leftovers are my best friends. I had made white beans and kale the previous night, and there was about a cup left. I added some tahini and lemon juice and...
Garbanzo, Tomato and Feta Salad
From Julia at Rancho Gordo: I’ve developed a real love for summer-ripe Early Girl tomatoes. To me, they are the perfect salad tomato: meaty, sweet, and juicy, but not so...
Pancetta, Corn, and Bean Soup
Between the farmers markets, my own vegetable garden, and sloppy refrigerator housekeeping, I often end up with too many vegetables. This week it was too much corn. The result was...
Flageolet Bean Salad with Roasted Peppers and Capers
There is no shame in accepting a little help now and again. For me lately, this means indulging in jars of roasted red pepper. In the summer, when bell peppers...
Tomato, Royal Corona, and Toasted Bread Salad
I remember when I first started gardening and I had the bright idea that direct-seeding tomatoes in the ground was the best idea. The plants were incredible and strong and...
Buckeye Bean and Wild Rice Salad
This is a flexible salad recipe featuring some of our favorite summer ingredients. Adjust the ingredient amounts based on your preferences and how many people you are serving. Ingredients: Cooked...
Cauliflower with Cassoulet Beans and Capers
I somehow landed a copy of Omar Allibhoy’s Spanish Made Simple and while I wasn’t expecting much, several of the recipes have become favorites. It’s good! It isn’t a definitive...
Carrot and Mayocoba Soup
As always, some of the best dishes come from trying to use up leftovers. I’ve been on a carrot kick. I like them. I want to love them, but...
Ligurian-Style Salad of Shrimp, Fennel, and Beans
After seeing a video of Asian shrimp being injected with some gross substance so that they’ll weigh more, I’ve turned to wild caught shrimp, both fresh and frozen. Happily, they’re...
Royal Coronas with Italian Salsa Verde
This is one of those recipes where the title is basically the recipe. Wonderful big, fat white beans topped with an intense green sauce. I would recommend Royal Coronas but...
Wild Rice, White Beans, and Tomatoes
As the best tomatoes of summer are winding down, I've been continuing my obsession with macerated heirloom tomatoes. I've been tossing them with fresh mozzarella over pasta and last night...
Runner Bean and Raw Asparagus Salad
Like almost everyone else, I have been enamored with Joshua McFadden's cookbook, Six Seasons. At first I resisted. Seasonal market cooking. Really? Again? Yes, really. The story is the seasons...