2 tablespoons olive oil 1/2 of an onion, chopped 2 garlic cloves, minced Salt and freshly ground pepper 1/2 bunch broccoli rabe (about 1/2 pound), trimmed and coarsely chopped 1 cup cooked Rancho Gordo heirloom white beans, such as Alubia Blanca or Marcella, with bean broth 2 eggs 1 tablespoon white vinegar Serves...

This hearty stew, based on a recipe by Hugh Fearnley-Whittingstall, is comfort in a bowl. You can use any root vegetables you have on hand. When we tried out the recipe in the Rancho Gordo test kitchen, someone remarked that a scoop of cooked wild rice would also be a...

Marcella Hazan’s Minestrone alla Romagnola is a classic. We streamlined it a little, and also tried it in a slow cooker with great results (see note, below). Your bag of Rancho Gordo Marcella cannellini beans will feel right at home among all the fresh vegetables. 1 tablespoon plus ¼ cup...

Adapted from Fagioli by Judith Barrett, this vegetable-laden soup became a staff favorite when we made it in the Rancho Gordo test kitchen. It's based on a soup served in Umbria when asparagus are plentiful at the market. A thick slice of toasted bread smeared with butter is the perfect accompaniment....

We've asked our friends at Wine Forest Wild Foods (and literally, my neighbors across the street) to help us with a recipe and Chef Staffan Terje delivered a vegetarian stew that would be hard not to love. There were no leftovers after he came to make it for us. But...

After some noodling around in the kitchen, we came up with this dish featuring our fabulous Buckeye Beans (aka Yellow Indian Woman). Is it a stew? It's not a soup. It's just an incredible bowl of beans packed with flavor. The secret is to cook the beans simply and then top...

The inspiration for this came from the book on Tuscan coastal cooking, Acquacotta, by Emiko Davies (Hardie Grant, 2017). The original recipe calls for clams and no fish, but I had fresh prawns and halibut on hand. I was also cooking beans and well, you know, beans. Any of our...

Hominy is nixtimalized corn that has been treated with cal to release the vitamin niacin, making the grain healthier and easier to digest. Here’s how to cook hominy, also called posole. Our white corn posole/prepared hominy is the subject of one of the most confusing name systems in English and...

When cooking chicken pozole, it’s best to use dark meat, as breasts can overcook in an instant. If you insist on using white meat, be sure to time the cooking and remove it after 25 minutes of gentle poaching. Legs and thighs are much more forgiving and, if you go...

This is the classic pozole of central Mexico. You might find some regional or personal variances to the cuts of pork or the combination of chiles, but if I were bold enough to serve this to a Mexican grandmother (spoiler: I’m not) I’m confident that she would recognize this recipe...

  3 tablespoons olive oil, plus more for serving 1/2 onion, sliced thin 3 cloves garlic, smashed 1 bulb fennel, chopped 1 bunch kale, chopped into bite sized pieces 2 leeks, chopped 1 large carrot, diced small salt and freshly ground pepper 1 small napa cabbage, sliced thin 2 to...

There was about a cup of garbanzos and a cup of their broth sitting in the refrigerator. I was starving. Well, quite hungry. I added some frozen spinach, olive oil and a teaspoon of our new Smoked Pimentón Paprika. Once heated through, a drizzle of my best olive oil and...