Chile de Árbol Salsa
½ cup dried chiles de árbol, wiped clean with a moist towel, stems removed 1 Roma tomato ¼ cup pineapple vinegar or apple cider vinegar Juice of 2 Mexican limes or key...
Recipes
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...
Baked Royal Corona Beans
Recently a bunch of friends got together and had a bean party in Orange County. You can read all about it here. I look forward to doing it again. Hostess...
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...
Lentils Folded Into Yogurt, Spinach, and Basil
Peter Miller’s Lunch at the Shop: The Art and Practice of the Midday Meal is a favorite book of mine. Peter has a famous architectural bookstore in Seattle and he...
Summer Heirloom Bean Casserole
First I will tell you that I meant to make Deb Perelman’s Pizza Beans. This Smitten Kitchen recipe has been one of the most talked-about and produced recipes I’ve ever...
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....
Building a Better Bean Salad
Here are a few of Steve's salad tips: I have found that washing my lettuce, spinning it and then rolling it in clean tea towels keeps the greens fresher, longer....
Royal Corona Beans in Savory Tomato Sauce
One of the nicest ways to eat white beans, especially Royal Coronas, is in a savory tomato sauce. I love adding soft cinnamon (canela) to tomatoes for a rich, woodsy...
Arroz al Horno/Baked Rice with Sausages
It was a Sunday and guests were coming over and I got inspired. Two books, The New Spanish Table by Anya von Bremzen and Spanish Made Simple by Omar Allibhoy,...
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...
Bean Cakes with Chard
From Julia Newberry, my co-author of The Rancho Gordo Vegetarian Kitchen, we have this great burger alternative. We tried a lot of bean burgers and this was the one that...
White Bean, Kale, and Tahini Dip
Leftovers are my best friends. I had made white beans and kale the previous night, and there was about a cup left. I added some tahini and lemon juice and...
Garbanzo, Tomato and Feta Salad
From Julia at Rancho Gordo: I’ve developed a real love for summer-ripe Early Girl tomatoes. To me, they are the perfect salad tomato: meaty, sweet, and juicy, but not so...
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...