Featured Post
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...
Emily Nunn's clever Department of Salad newsletter is an endless font of salad wisdom. If you are a salad lover, we suggest subscribing—you won't be disappointed. Of course, she was the...
Chef Tanya Holland (@mstanyaholland) is one of our culinary heroes. Inspired by the smoked trout salad from her cookbook California Soul, we swapped in our Green Baby Lima beans for...
Here's a vibrant, flavorful salad recipe from LA-based Chef Sera Pisani, known for her popular Domenica Dinette popups. The tangy, salty pistachio gremolata is the perfect complement to our creamy Royal Corona beans....
This colorful salad from Hiro Sone was a beloved favorite at his restaurant, Terra, in St. Helena, and featured in Terra: Cooking from the Heart of Napa Valley by Hiro Sone and Lissa...
We continue to be amazed at the simplicity and flavor of the recipes in Judith Barrett's Fagioli: The Bean Cuisine of Italy. There are 8 ingredients in this salad, including the salt and...
Here is a colorful, hearty salad from cookbook author and food writer Colu Henry. She says, "I love this salad! It features the classic Italian combination of creamy white beans and...
All good Southerners love their Lima beans, and Chef Sarah Scott (@sarahscottchef) is no exception. She was excited to try out our new Green Baby Lima beans in a succotash salad,...
Alison Roman is a New York-based cook, writer, best-selling author, and owner of First Bloom, a corner store in Bloomville, New York. She is one of our favorite celebrity Bean Freaks (she was even...
Since it was established in 2012, Glen Ellen Star has been a must-visit Sonoma County restaurant, renown for its wood-fired dishes including pizzas. The culinary team of chef and owner...
Diane Kochilas is a chef and award-winning author of numerous cookbooks, including a favorite of ours, called Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget...
This soup was born of leftovers in a refrigerator. Beans, tomatoes, Valbreso French Sheep milk "feta", and an immersion blender. Our beans were well-seasoned and the salt content of feta...
White beans and cauliflower make a great pair, especially in a creamy soup like this one, from Jill Fergus of Feed the Swimmers (@feedtheswimmers). She calls it: "Vegetarian comfort food...
The texture of this soup is velvety and the flavor is rich. There are no tomatoes. The color and flavor come from cooked beets and vegetables. Any Rancho Gordo white...
A favorite recipe of ours from British chef-turned-farmer Julius Roberts. Reprinted with permission from his new book, The Farm Table. From Roberts: "This is a dish I often find myself yearning...
We've been following and admiring Pierce Abernathy's Instagram feed (@pierceabernathy). We adapted one of his soups, using white beans instead of potatoes. It's a winner. With so few ingredients, each...
This recipe is literally the same as our Tomato and White Bean Soup., plus seafood. If you have leftovers, you just add a defrosted package of Longostino tails from Trader...