Fadi Kattan's Mujadara
Fadi Kattan's beautiful book, Bethlehem (2024, Hardie Grant) has many good recipes, but Mujadara is one real standout. Kattan says: "When I close my eyes and try to think of...
Featured Post
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
Other Legumes
Split Pea Soup with (or Without) Crispy Prosciutto
After cooking so many pound of beans, it's amazing to watch how quickly peas and lentils cook. Our green split peas are ready in around 30 to 40 minutes, and...
Lentil Salad with Tomatoes, Cucumber, and Feta Cheese
Inspired by the flavors of a classic Greek salad, this dish offers an easy, no-fuss way to savor lentils alongside all of that plentiful summer produce. 1 small red onion, thinly sliced into...
America's Test Kitchen's Crispy Lentil and Herb Salad
An intriguing salad from America’s Test Kitchen's The Complete Beans and Grains Cookbook. From ATK: "Many lentil salads are made with boiled lentils, but we decided to fry ours in this...
SHREDDED CABBAGE SALAD WITH LENTILS AND FETA
A current obsession of ours is Valbreso French sheep milk cheese (no, this is not a sponsored post!). Some fetas can be too salty and harsh, but this is the perfect...
Fatted Calf's Moroccan Lentil Soup
Fatted Calf was started by husband-and-wife team Taylor Boetticher and Toponia Miller. Miller received her charcuterie skills at the Culinary Institute of America, and Boetticher in 1999 at the acclaimed...
ZUPPA DI LENTICCHIE E FUNGHI // SOUP OF LENTILS AND MUSHROOMS
This recipe from Southern Italy is prepared with a combination of dried porcini and fresh oyster or cremini mushrooms. Its earthy aroma and wonderful rich taste captures the essence of...
VEGETARIAN CALDO TLALPEÑO
½ of a white onion, minced2 chipotle chiles in adobo sauce, roughly chopped, with seeds and sauce1 cup chopped tomatoes2 garlic cloves, minced1 tablespoon extra-virgin olive oil6 cups vegetable broth...
Tanya Holland's Black-Eyed Pea Chowder
Tanya Holland is one of our favorite chefs and we love the fresh tweaks she gives to classic dishes. 1 pound/455 g Rancho Gordo Black-Eyed Peas, picked over2 tablespoons unsalted...
Baby Spinach and Preserved Lemon Salad with Black Garbanzos
1 garlic clove, minced 1 tablespoon minced preserved lemon 1 tablespoon fresh lemon juice 1 teaspoon Rancho Gordo Castillo Spanish Pimenton (optional) 1/4 cup extra-virgin olive oil Salt and freshly ground pepper...
Black Garbanzo Salad with Emily Nunn's Barn Ranch
Our friend Emily Nunn is a People of The Bean. Her clever Department of Salad newsletter is an endless font of salad wisdom. She's written an ebook for Rancho Gordo,...
Garbanzo Salad with Roasted Peppers and Spanish Chorizo
Steve made this super simple, flexible salad for an Instagram Live episode and we got some requests for the full recipe. Ta-da! Note that Steve used pre-cooked Spanish chorizo, which is different from...
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...
Black Eyed Pea and Carrot Salad with Spring Mint
When we think of Black Eyed Peas, we generally think of stews and pork products, so it was fun to experiment with them in a fresh vegetable and herb salad. Black Eyed...
Black Eyed Pea, Corn, and Tomato Salad
We’ve heard from many customers that their favorite way to enjoy Black Eyed Peas is in “Texas Caviar” or “Cowboy Caviar.” After reading endless recipes calling for canned Black Eyed Peas,...
Valley Bar & Bottle Black Garbanzo Hummus
Our original plans to celebrate our 20th anniversary were thwarted by the pandemic. We had planned a major shindig with lots of guests and even a cumbia band, but of...