Recipes — Sides

Classic New England Baked Beans

Sides

Classic New England Baked Beans

When your friends know you are a certified Bean Freak, they often ask you to bring this or that bean dish to the barbecue or potluck. If you've been tasked with baked beans, we've got you covered! We tried this classic recipe with our Yellow Eyes and Alubia Blancas. The staff agreed that the Yellow Eyes provided a richer, beanier flavor, and held their shape better. But both versions were well received. 1 pound uncooked Rancho Gordo Yellow Eye or Alubia Blanca beans, picked over and rinsed 1 1/2 yellow onions, chopped 2 garlic cloves, chopped 1 bay leaf 1/2...

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Garlic-Rubbed Beans on Toast

Appetizers Sides

Garlic-Rubbed Beans on Toast

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 lardo, a preserved seasoned fat-back which is much more delicious than it sounds. Lardo can be difficult to find outside of Italy, but prosciutto is a great substitute. The toasts can also be served without meat, drizzled with olive oil and sprinkled with fresh herbs, salt, and pepper. —Steve 8 large...

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Chopped Salad with Bean-and-Yogurt Dressing

Salads Sides Vegetarian

Chopped Salad with Bean-and-Yogurt Dressing

Martha Rose Shulman’s genius Caesar salad dressing made with beans and yogurt got us thinking about bean-based dressings. We experimented and came up with this version, using our pineapple vinegar. For the dressing: 1 garlic clove, halved ½ cup cooked, drained white beans, such as Alubia Blanca or Marcella ½ cup plain Greek yogurt or regular yogurt 1 anchovy filet (optional) 1 teaspoon Dijon mustard 1 tablespoon fresh lemon juice 1 tablespoon Rancho Gordo Pineapple Vinegar or other light vinegar 2 tablespoons extra-virgin olive oil 2 tablespoons grated Parmesan cheese Salt and freshly ground pepper to taste For the salad:  4...

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Creamy White Bean, Olive, and Goat Cheese Spread

Appetizers Sides

Creamy White Bean, Olive, and Goat Cheese Spread

  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 anchovies for extra flavor.  2 cups cooked, drained Rancho Gordo Marcella beans, or other white beans 2 ounces fresh goat cheese ¼ cup pitted green olives Grated rind of 1 lemon 1 garlic clove, chopped 1 teaspoon chopped fresh rosemary 1 to 2 tablespoons extra-virgin olive oil ½ teaspoon salt, or to...

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Avocado and White Bean Salsa

Appetizers Salads Sides Vegetarian

Avocado and White Bean Salsa

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 2 firm ripe avocados, peeled and diced 2 fresh, preferably vine-ripened, tomatoes, diced small 1 red onion, diced 4 tablespoons fresh lime juice 1 tablespoon chopped fresh cilantro, or to taste 1/2 teaspoon salt, or to taste Thick tortilla chips for serving (optional) Makes 4 to 6 appetizer servingsIn a...

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Yellow Eye and Fennel Casserole

Sides Vegetarian

Yellow Eye and Fennel Casserole

We appreciate fennel most when it's raw and thinly sliced or slowly braised and caramelized. It's an amazing vegetable and our own Creative Director here at Rancho Gordo, Rachel Padilla, took a fine but somewhat stodgy recipe that Steve blogged about and made it her own. This is Rachel's new overhauled version and we all thought it was superior when we had it for lunch in our office here at Rancho Gordo. You could substitute any medium or light bean for the Yellow Eyes but they're so delicious, we would use them without a doubt. 2 large fennel bulbs, trimmed ​...

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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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Baked Royal Corona Beans

Sides Vegetarian

Baked Royal Corona Beans

Recently a bunch of friends got together and had a bean party in Orange County. You can read all about it here. I look forward to doing it again. Hostess Deliliah Snell of Alta Baja knows the recipe for a good party is lots of good food and lots of great people. The chefs were Delilah Snell and Richard Lu (Alta Baja Market, Electric City Butcher), Evan Kleiman (Angeli Caffe, KCRW’s Good Food), and Carlos Salgado (Taco Maria). An all-star cast as far as I'm concerned. It was hot, it was fun, it was delicious, and this recipe is Evan's...

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Summer Heirloom Bean Casserole

Sides Vegetarian

Summer Heirloom Bean Casserole

First I will tell you that I meant to make Deb Perelman’s Pizza Beans. This Smitten Kitchen recipe has been one of the most talked-about and produced recipes I’ve ever known. Members of our Bean Club make it constantly and collectively they’ve made it a classic. Read more in this blog post about how this dish morphed into a lazy excuse to use up leftovers. This was perfect with a green salad. Carb-shy friends who miss pizza will especially appreciate this meal. 2 cups fully cooked Rancho Gordo Royal Corona, Ayocote Blanco, or Cassoulet beans, drained 1 cup cherry tomatoes,...

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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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