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Recipes — Thanksgiving

Ayocote Morado and Charred Corn Salad

Salads Thanksgiving Vegetarian

Ayocote Morado and Charred Corn Salad

Inspired by a Yotam Ottolenghi recipe, here is a dish you could take to a gathering and serve at room temperature. So many hosts want some help but dread hearing, "What can I bring?" Make it easy on them and bring this. Or serve it as a side at your own celebration. 1 large green pepper, or 2 small 2 bunches green onions, trimmed  3 teaspoons olive oil (divided use) Fresh corn kernels cut from 4 ears of corn 1 tablespoon butter 2 cups cooked, drained Rancho Gordo Ayocote Morado beans (or another firm heirloom bean) ¼ cup sour cream or creme fraiche...

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Celery and White Bean Salad

Salads Thanksgiving Vegetarian White Beans

Celery and White Bean Salad

This is our favorite kind of salad: crunchy, creamy, and substantial. We've been enjoying Andy Baraghani's book, The Cook You Want to Be (Lorena Jones Books, 2022). There are countless new ideas and jumping-off points if you're an adventurous cook. His Crunchy Celery Salad has shades of the old Waldorf salad that your grandmother enjoyed, but this is new and sharp and easy to like. We added a cup of cooked Alubia Blancas and cut back a little on the cheese since the beans would add some of the creaminess.  4 to 6 celery stalks, preferably with leaves 1 green...

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Garlic-Rubbed Beans on Toast

Appetizers Sides Thanksgiving White Beans

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 Thanksgiving Vegetarian White Beans

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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Royal Corona Bean and Wine Forest Mushroom Stew with Swiss Chard

Main Dishes Thanksgiving Vegetarian White Beans

Royal Corona Bean and Wine Forest Mushroom Stew with Swiss Chard

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 there is evidence! You can see the video of his visit here and below you'll find the recipe to make at home. —Steve You can order Wine Forest mushrooms and Mushroom Alchemy mix directly from Chef Staffan and founder Connie Green at wineforest.com. Ingredients: ¼ cup extra-virgin olive oil, plus...

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Roasted Pepper and Royal Corona Salad

Salads Thanksgiving Vegetarian White Beans

Roasted Pepper and Royal Corona Salad

Lately, I've been indulging in jars of roasted red peppers from Trader Joe's. But I do roast fresh poblano chiles, often. If I have a couple, I will roast them over the gas flame on my stovetop, turning, until blistered all over. If I have more than a couple, I dry-roast them on a very hot comal (a cast-iron skillet would work too). I put them in a large bowl and cover the bowl with a plate to steam for about 15 minutes, then I remove the charred skins with my fingers or scrape the skins off with a serrated...

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Alubia Blanca, Watercress, and Herb Salad

Salads Thanksgiving Vegetarian White Beans

Alubia Blanca, Watercress, and Herb Salad

In her seminal book, The Mexican Gourmet, author Maria Dolores Torres Yzabal includes a salad with just half cilantro and half watercress. Steve was intrigued by this and started making it at home. He came to love the slight bitterness of the watercress, but he wanted something that could stand on its own so he came up with this version, which is basically a third each of watercress, parsley, and cilantro, with some beans tossed in for a little indulgence. It makes the salad more substantial, too. Watercress is a somewhat neglected green these days but try and add it to...

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Yellow Eye and Fennel Casserole

Medium Beans Sides Thanksgiving 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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Polenta with Cranberry Beans and Tomato Sauce

Main Dishes Medium Beans Polenta Thanksgiving Vegetarian

Polenta with Cranberry Beans and Tomato Sauce

In the Rancho Gordo library, we have a well-used copy of the book Fagioli: The Bean Cuisine of Italy (Rodale, 2014) by Judith Barrett, and this recipe is inspired by the book. When we tested it in the Rancho Gordo kitchen, it was a big hit. As we licked our bowls clean, we all agreed that it was a polenta dish with beans, not a bean dish with polenta, if that makes sense.  1/4 cup olive oil 1 large or 2 small red onions, finely chopped 2 cloves garlic, peeled and finely chopped 2 cups canned chopped tomatoes, with their juices 1 tablespoon...

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Marinated Royal Corona Beans

Appetizers Thanksgiving Vegetarian White Beans

Marinated Royal Corona Beans

This recipe is very flexible, so feel free to 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 a salad.  1⁄2 cup extra-virgin olive oil 1⁄4 cup freshly squeezed lemon juice 2 tablespoons rice vinegar 1 tablespoon grainy mustard 1 shallot, minced 1 garlic clove, minced 1 tablespoon minced preserved lemon peel or the zest of 1 lemon A handful of chopped flat-leaf parsley Red chile flakes...

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Cauliflower with Cassoulet Beans and Capers

Main Dishes Sides Thanksgiving Vegetarian White Beans

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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Wild Rice, White Beans and Tomatoes

Salads Thanksgiving Vegetarian White Beans

Wild Rice, White Beans and Tomatoes

As the best tomatoes of summer are winding down, I've been continuing my obsession with macerated heirloom tomatoes. I've been tossing them with fresh mozzarella over pasta and last night I made this very simple composed salad. Use leftovers or make the components especially for this dish: wild rice, macerated tomatoes, and creamy white beans such as Cassoulet or Alubia Blanca. This recipe is for one serving, but you can easily scale up the recipe if you are serving more people. Ingredients: 1 large heirloom tomato, cubed 2 tablespoons fruity extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper to...

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