Recipes — Sides

Cooking Basic Beans in the Rancho Gordo Manner

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Corn with Black Beans and Epazote

Salads Sides Vegetarian

Corn with Black Beans and Epazote

I had a pound of frozen corn in my freezer and I’m trying my best to actually use what’s in there. I’m very good at putting things into the freezer compartment but I’m not so talented at actually using them. I hate wasting food, so despite corn coming into the farmers markets and stores, I used the frozen. It was a fine dish and I plan to make it again and again. The kernels of corn pop and the beans make it seem creamy and indulgent. I used epazote, a wonderful weed mostly famous for flavoring black beans in Oaxaca...

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Cauliflower with Cassoulet Beans and Capers

Main Dishes Sides Vegetarian

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 guide to the Spanish kitchen by any means, but there’s fine inspiration for home cooks and dishes you don’t see all the time. The Coliflor con Ajos Vinagre y Alcaparras recipe has been served at my place several times and of course I feel compelled to improvise. I roasted the cauliflower instead of boiling it and what’s a good dish without beans? The addition of cooked white beans makes this...

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Royal Coronas with Italian Salsa Verde

Salsas and Sauces Sides Vegetarian

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 Alubia Blanca or Cassoulet beans would serve you just as well. Ta da. To make Italian salsa verde: Pound a clove of garlic with some salt and make a paste. Add chopped fresh sage and flat-leaf parsley (about 3 parts sage to one part parsley) and continue pounding as you add really good olive oil. I use a mortar and pestle but you could also use a mini food processor. I...

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Slow-Baked Garbanzos

clay pot cooking Main Dishes Sides Vegetarian

Slow-Baked Garbanzos

One of my favorite books from the last years has been The Blue Zones (National Geographic, 2008) by Dan Buettner. Statistics for longevity are examined and there are some not so surprising conclusions reached, my favorite being that those of us lucky enough to make it to the old folks stage tend to eat beans. The Greek Island of Ikaria is mentioned a lot and it’s referred to as the place where people forget to die. Citizens work, garden, eat whole foods, little meat and of course eat beans (and drink wine.) Works for me. Diane Kochilas’ book on the...

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Requeson with Epazote

Main Dishes Sides Videos

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Beans and Greens

Main Dishes Sides Vegetarian Videos

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Three Sisters Favorite Guajillo Beans

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Three Sisters Favorite Guajillo Beans

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Spanish Alubia Blancas

Sides Vegetarian

Spanish Alubia Blancas

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Scissor Salsa (or Rancho Relish)

Salsas and Sauces Sides

Scissor Salsa (or Rancho Relish)

 

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Savory Bean and Egg Pudding

Sides Vegetarian

Savory Bean and Egg Pudding

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Refried Beans

Sides

Refried Beans

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