From the book Snacks for Dinner by Lukas Volger. Copyright © 2022 by Lukas Volger. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission. From Lukas' notes: These warm, creamy beans cloaked in smoky, savory olive oil are a quick centerpiece “dip” for a snacky meal. They...

Inspired by a Yotam Ottolenghi recipe, here is a dish you could take to a gathering and serve at room temperature. So many hosts want some help but dread hearing, "What can I bring?" Make it easy on them and bring this. Or serve it as a side at your own celebration. 1...

You are welcome to play around with quantities and even ingredients. You could try a colored cabbage, replace it with lettuce, use poached chicken instead of shrimp, or make it vegan and leave them out altogether. The one thing we insist is that you don't use canned hominy. Hopefully, you...

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 to taste 4 cups baby spinach 1 1/2 cups cooked, drained Rancho Gordo Black Garbanzos or Classic Garbanzos 1/4 of a white...

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, and she's a constant inspiration for better and better salads. She is an advocate for this delicious version of Ranch...

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, canned corn, canned chiles, canned tomatoes, and jarred Italian dressing, we were skeptical about this infamous dish. This version we ended up...

4 cups wild arugula 2 cups drained cooked Rancho Gordo white beans, such as Ayocote Blanco, Cassoulet or Royal Corona beans 1 teaspoon Rancho Gordo Oregano Indio Olive oil Rancho Gordo Pineapple Vinegar (or other mild vinegar) Salt and freshly ground black pepper ½ cup pumpkin seeds, toasted Serve 2 to...

On a trip to Sorana, just outside of Lucca, I met with some bean growers and learned more about the sorana bean that Marcella Hazan loved. I had one of those perfect Italian lunches that started with the beans served on very well-saturated-with-olive-oil toast and topped with a thin slice of...

This French-style salad comes from our friend and favorite Francophile, Georgeanne Brennan. She says: “Creamy white beans combined with flaky bits of fish and crunchy celery makes an appetizing first course or small plate. Tarragon, one of the classic fines herbes, doubles its flavor here, first in the vinaigrette and...

  A unique mixture of beans, goat cheese, and olives that can be used as a dip with bread or crackers, as a spread, or even as a topping for roasted vegetables. There are endless variations on white bean puree. Use capers instead of olives, or thyme instead of rosemary. Add...

A unique salsa bursting with flavor and color. What's not to love? Any white bean would work here (black beans would be good, too!). Serve it with chips for dipping, or with grilled seafood for a main course. 1 cup cooked, drained Rancho Gordo Alubia Blanca beans, or other white beans...

  I was gifted a box of dates over the holidays. I was appreciative, but I wasn't prepared to be overwhelmed with joy. These were the best dates I'd ever had! I quickly finished the generous box and went to the Rancho Meladuco website to order more. It turns out that...