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Snacks & Appetizers

Rancho Gordo cooked Black Eyed Peas with vegetables

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,...

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Rancho Gordo cooked Marcella bean with bread and prosciutto.

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...

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Rancho Gordo cooked Alubia Blanca with vegetables

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...

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Rancho Gordo cooked Royal Corona with herbs

Marinated Royal Corona Beans

This recipe is very flexible, so go ahead and adjust it based on your tastes and what’s in your kitchen. Once you find your perfect bean marinade, you’ll be set! These...

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Rancho Gordo cooked beans in a salad

Building a Better Bean Salad

Here are a few of Steve's salad tips: I have found that washing my lettuce, spinning it and then rolling it in clean tea towels keeps the greens fresher, longer....

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Rancho Gordo cooked Yellow Eye with chard

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...

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Rancho Gordo cooked Cassoulet with tahini

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...

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