Winter Vegetable Stew
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...
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How to Cook Beans in the Rancho Gordo Manner
There is not one single method of cooking beans. At its most basic, you want to simmer the pot until the beans are soft. Soaking can speed up the process...
Recipes
Soups & Stews
Lentil and Potato Stew
After years of indifference, lentils are part of my kitchen repertoire. Beans aren’t going anywhere and in fact, they’re a very different sensation. But I am smitten with how quickly...
Garbanzos, Spinach and Smoked Paprika
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...
Shrimp and Hominy Stew with Smoked Pimentón Paprika
I’m not calling this dish Pozole because the chiles used are smoked Spanish paprika and I have a hunch a lot of people would not go for calling this Pozole....
Buckeye Beans with Pickled Shallots and Goat Cheese
I hadn’t cooked Buckeye (aka Yellow Indian Woman) beans for quite awhile. They’re small and dense but somehow creamy at the same time. I think they’d be great in a chili...
Pancetta, Corn, and Bean Soup
Between the farmers markets, my own vegetable garden, and sloppy refrigerator housekeeping, I often end up with too many vegetables. This week it was too much corn. The result was...
Carrot and Mayocoba Soup
As always, some of the best dishes come from trying to use up leftovers. I’ve been on a carrot kick. I like them. I want to love them, but...
Rancho Gordo White Pozole
There are many versions of pozole but one of my favorites is Pozole Blanco. Unlike other pozoles where chiles are a part of the broth, Blanco is broth, meat and...
