Nugget Market’s Herbed Fennel French Lentil Salad
Photo credit: Nugget Markets Nugget Markets, founded in Woodland, California in 1926, is one of our favorite grocery store chains around. They focus on high quality products, including a great...
Recipes
Vegan
Buckeye Beans and Bulgur with Preserved Lemons
Any firm salad bean, such as Mayocoba, Santa Maria Pinquito, or Domingo Rojo, can replace the Buckeye beans here.Once you start using preserved lemons, you’ll want to use them often....
Peruvian Lima Bean Salad (Ensalada de pallares)
In Peru, the fresh chile of choice is ají amarillo, but you'll have a hard time finding those in the U.S. Manzano, habanero, or serrano chiles would all be great...
Chef Sarah Scott's Green Baby Lima and Tahini Dip
Aside from being a huge Fan of Beans, Chef Sarah Scott is one of Napa's favorite chefs. She co-authored the wonderful The Wild Table with Connie Green. She was also...
Blue Zones' Vegetarian Black Bean and Potato Stew
Dan Buettner is the Blue Zones Founder, National Geographic Fellow, New York Times bestselling author, and producer of Emmy Award-Winning: "Live to 100" Series. He's made it his mission to teach...
Shared Cultures' Brothy Miso Beans and Greens
Introducing Shared Cultures, a small business inspired by traditional fermentation, wild-foraged mushrooms, and Northern California’s produce. They craft exceptional misos, shoyus, and umami seasonings using local ingredients, including Rancho Gordo...
Clean Food Dirty Girl's Red Bean Curry
Here's a colorful, warm blend of vegetables, spices, and, yes, beans, from Clean Food Dirty Girl. Domingo Rojo beans would be our first choice, but any of the Ayocotes or...
Laura Wright's Chickpea Soup with Rosemary & Garlic
Laura Wright, vegan cookbook author and creator of the legume-friendly food blog The First Mess, shared this simple and addictive chickpea soup recipe with us. Blending some of the chickpeas...
Christmas Lima Bean and Cabbage Soup
Cabbage and beans may not be the most glamourous duo, but they have a lot of chemistry! Some of their greatest hits: roasted, shredded in a salad, or braised in a...
White Bean Soup with Corn and Poblano Strips
Say you have a couple of cups of cooked white beans in your refrigerator because you've made a big pot of beans earlier in the week. You've also roasted a...
Mississippi Vegan's Black Bean Soup
Timothy Pakron is a photographer, food stylist, and recipe developer and the creator of Mississippi Vegan. Like many of us, he gets nostalgic when it comes to black bean soup:...
Red Bean, Radicchio, and Pomegranate Holiday Salad
For the Vinaigrette:2 tablespoons apple cider vinegar, preferably Katz Apple Cider Vinegar1 tablespoon fresh lemon juice1/4 cup extra virgin olive oilSalt and freshly ground pepper to taste2 heads radicchio, about 4...
Nopalito's Frijoles Pinquitos De La Olla
For Nopalito chef and owner Gonzalo Guzman, preparing Mexican food is all about using pristine seasonal ingredients and cooking them simply. Growing up in the coastal city of Catemaco...
Raw Zucchini Salad with Flageolet Beans and Basil
There's a point at the end of summer when zucchini start piling up and there's only so much grilled zucchini or zucchini bread one can eat! We love this method...
JOE YONAN'S CHRISTMAS LIMA, KALE, AND CHERRY TOMATO SALAD WITH HONEY-DILL DRESSING
Joe Yonan is the Food and Dining editor of The Washington Post, where he writes the Weeknight Vegetarian column, and the author of the best-selling cookbook Cool Beans. As you can probably guess,...
BLACK BEAN SALAD WITH SHAVED VEGETABLES
Here's a sneak-peak recipe from our forthcoming book, The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen by Steve Sando with Julia...