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 the fresh Mexican-style chorizo that needs to be cooked first.  2 cups cooked, drained Rancho Gordo Garbanzo Beans 1 cup chopped...

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 Peas, especially our new-crop peas, can overcook quickly, so keep an eye on the pot if you are cooking them...

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...

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...

  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...

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 course, things just weren't meant to be. Our friends at Valley Bar and Bottle, right on the square in Sonoma,...

I've been following Taffy Elrod on Twitter for a while but I think I noticed her sharp, insightful messages mostly during the pandemic. As we were all trying to figure things out, she was a constant source of sanity. We were excited when Taffy agreed to help us with an...

Lentils cook very quickly so you don’t have to make a huge batch and then figure out what to do with them. Unsoaked, they cook in about 20 minutes! That’s hard to beat. Obviously, they thrive in hot dishes like soups and stews, but a favorite winter salad has been a...

This is the kind of salad that is often described as a good side dish for roasted meat or chicken but we think it's an excellent dinner in itself. The crunch of the vegetables and the texture of the garbanzos shouldn't be underestimated. Dress and season the salad according to your taste. Start...

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 beans make an unexpected but welcome addition to an appetizer spread. You can also toss them with sturdy greens for...

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. I wrap the roll with a rubber band and then mark it with labeled painter’s tape. I save end-of-loaf bread,...

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 worked for us. I actually prefer these as smaller fritters. From Julia: "I started out thinking I would make little...