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Recipes — White Beans

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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Ribollita (Italian Bread Soup)

Soups Vegetarian White Beans

Ribollita (Italian Bread Soup)

This is our go-to recipe for ribollita, shared with us by Peter Miller, author of Lunch at the Shop: The Art and Practice of the Midday Meal and How to Wash the Dishes. He also runs a famous bookstore in Seattle dedicated to architecture and design. Peter tells us, “Learn to make ribollita and then each time that you have stale bread, you will be cheered.” 2 cups cooked Rancho Gordo Cranberry or Marcella beans, plus 1 cup of their broth 2 cups vegetable broth or more bean broth 1 cup olive oil (divided use) 1 medium onion, chopped 1...

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Broccoli Rabe and White Bean Soup with Poached Eggs

Soups Vegetarian White Beans

Broccoli Rabe and White Bean Soup with Poached Eggs

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 2 In a large Dutch oven or pot, heat the oil over medium. Add the onions and garlic; season with salt and pepper. Cook, stirring frequently, until the onions have softened, 8 to 10 minutes. Add the broccoli rabe; cook until wilted, 2 to 3 minutes. Add a total of...

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Arugula and Bean Salad with Pumpkin Seeds

Salads Vegetarian White Beans

Arugula and Bean Salad with Pumpkin Seeds

4 cups wild arugula 2 cups drained cooked Rancho Gordo white beans, such as Ayocote Blanco, Cassoulet or Royal Corona beans 1 teaspoon Rancho Gordo Oregano Indio Olive oil Rancho Gordo Pineapple Vinegar (or other mild vinegar) Salt and freshly ground black pepper ½ cup pumpkin seeds, toasted Serve 2 to 4 In a serving bowl, combine the arugula and beans. Add the Oregano Indio, crushing it with your hand. Season to taste with olive oil, vinegar, salt, and pepper. Just before serving, sprinkle with toasted pumpkin seeds.

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Bean, Sausage, and Root Vegetable Stew

Soups White Beans

Bean, Sausage, and Root Vegetable Stew

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 great addition. 2 to 3 tablespoons olive oil 6 fresh sausages, thickly sliced 1/2 cup dry white wine 1 onion, chopped 1 large leek, rinsed and sliced 2 celery stalks, chopped 3 carrots, chopped 2 medium waxy potatoes, cubed 1 bouquet garni (a bay leaf, 2 sprigs of thyme and...

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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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Provencal Tuna, White Bean, and Celery Salad

Salads White Beans

Provencal Tuna, White Bean, and Celery Salad

This French-style salad comes from our friend and favorite Francophile, Georgeanne Brennan. She says: “Creamy white beans combined with flaky bits of fish and crunchy celery makes an appetizing first course or small plate. Tarragon, one of the classic fines herbes, doubles its flavor here, first in the vinaigrette and again as an integral ingredient.” 2 teaspoons Dijon mustard 2 teaspoons Rancho Gordo Pineapple Vinegar or Champagne vinegar ¼ teaspoon sea salt ⅛ teaspoon freshly ground black pepper 1 tablespoon chopped fresh tarragon 3 tablespoons extra-virgin olive oil 4 large celery stalks 6 ounces cooked, flaked tuna or smoked trout...

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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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Creamy White Bean, Olive, and Goat Cheese Spread

Appetizers Sides White Beans

Creamy White Bean, Olive, and Goat Cheese Spread

  A unique mixture of beans, goat cheese, and olives that can be used as a dip with bread or crackers, as a spread, or even as a topping for roasted vegetables. There are endless variations on white bean puree. Use capers instead of olives, or thyme instead of rosemary. Add anchovies for extra flavor.  2 cups cooked, drained Rancho Gordo Marcella beans, or other white beans 2 ounces fresh goat cheese ¼ cup pitted green olives Grated rind of 1 lemon 1 garlic clove, chopped 1 teaspoon chopped fresh rosemary 1 to 2 tablespoons extra-virgin olive oil ½ teaspoon salt, or to...

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Avocado and White Bean Salsa

Appetizers Salads Sides Vegetarian White Beans

Avocado and White Bean Salsa

A unique salsa bursting with flavor and color. What's not to love? Any white bean would work here (black beans would be good, too!). Serve it with chips for dipping, or with grilled seafood for a main course. 1 cup cooked, drained Rancho Gordo Alubia Blanca beans, or other white beans 2 firm ripe avocados, peeled and diced 2 fresh, preferably vine-ripened, tomatoes, diced small 1 red onion, diced 4 tablespoons fresh lime juice 1 tablespoon chopped fresh cilantro, or to taste 1/2 teaspoon salt, or to taste Thick tortilla chips for serving (optional) Makes 4 to 6 appetizer servingsIn a...

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Minestrone with White Beans and Savoy Cabbage

Soups Vegetarian White Beans

Minestrone with White Beans and Savoy Cabbage

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 extra-virgin olive oil (divided use) 2 tablespoons salted butter 2 garlic cloves, minced 1 onion, thinly sliced 2 large carrots, peeled and diced 2 celery stalks, diced 1 large russet potato, or 2 small Yukon Gold potatoes, peeled and diced ½ pound green beans, trimmed and halved 2 medium zucchini,...

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Golden Pan-Fried Big White Beans with Wilted Greens

Salads Vegetarian White Beans

Golden Pan-Fried Big White Beans with Wilted Greens

Yotam Ottolenghi’s seminal cookbook, Plenty, includes a recipe for fried lima beans served with a tangle of wilted greens and soft cheese. Here is our take on that recipe. Of course, we recommend a little Stardust as the finishing touch, but you could also use chile powder or sumac. 3 to 5 tablespoons olive oil, plus more for drizzling 3 to 5 tablespoons salted butter 4 cups cooked, drained Rancho Gordo Large White Lima or Royal Corona beans, tossed with olive oil 4 green onions, sliced lengthwise into thin ribbons 1 garlic clove, minced 4 cups baby arugula or baby spinach...

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