Recipes

Beans for Breakfast (with Mushrooms, Ricotta and Good Olive Oil)

Breakfasts

Beans for Breakfast (with Mushrooms, Ricotta and Good Olive Oil)

A few leftovers and some milk that was about to expire led to this really fine breakfast. Ayocote beans are runner beans (phaseolus coccineus). This family includes Scarlet Runners and Royal Corona. They tend to be big and go from starchy to creamy. They don’t mind a little rough handling, which makes them great for salads but Ayocote Negros (which I used here) have a really beefy broth that’s excellent on its own. Ayocote Morado are the purple version but once cooked, they’re pretty interchangeable. If your milk is about to go, heat it to 180F and then add some...

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Yellow Indian Woman Beans with Pickled Shallots and Goat Cheese

Main Dishes Vegetarian

Yellow Indian Woman Beans with Pickled Shallots and Goat Cheese

I hadn’t cooked 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 but as usual, a simplebowl with little garnish is my preferred way to enjoy them. Macerated shallots are my current obsession: a sweet little bite that adds acid, texture and flavor. It’s not as harsh as a plain onion would be. For this meal, the Yellow Indian Woman beans met with the shallots and a few crumbles of goat cheese. As the whole mess settles and melts you get what is...

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Bean Cakes with Chard

Vegetarian

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 worked for us. I actually prefer these as smaller fritters. From Julia: "I started out thinking I would make little bean “fritters” but ended up making 3-inch patties and wrapping them in butter lettuce to eat. It turns out that the same basic recipe can be used whether you want to shape the mixture into a small ball (fritter), a small patty, or a large patty. I prefer these with...

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White Bean, Kale and Tahini Dip

Appetizers

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 pureed it with an immersion blender, and then I had this wonderful dip, but not before adding a healthy dose of really good extra virgin olive oil. I would have called this White Bean Hummus, but I don’t know if there is such a thing and I know how offended I am by creative martini drinks when a martini is gin and vermouth. Not being sure and not wanting to...

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Garbanzo, Tomato and Feta Salad

Salads Vegetarian

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 juicy that they create a soggy salad. I’ve also developed a (possibly unhealthy) obsession with French sheep’s milk feta cheese. Every week I buy a big chunk of it, resting in brine in a plastic container, and crumble it over just about anything. Sometimes I eat it plain. It has a rich creaminess that I haven’t found in other feta cheeses. Chopped cucumber would be a nice addition to this...

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Cassoulet Bean Soup with Guanciale and Capers

Soups

Cassoulet Bean Soup with Guanciale and Capers

Leftover Cassoulet beans are terrific for soups. Many like to puree them and have a silky texture but I generally prefer a more rustic soup. I think I was the last person on earth to discover salt-packed capers. They are delicious and only a slight bother. You can rinse and soak a batch of them, then squeeze any liquid out and rest them in some good olive oil. They’re a perfect ingredient. Ingredients: 1 oz guanciale, chopped 1 tablespoon olive oil 1 sprig fresh rosemary 2 tablespoons capers in oil (see note above) 1 garlic clove, chopped 1 cup bean broth 1 cup...

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Pancetta, Corn, and Bean Soup

Soups

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 a soup with pancetta, Rancho Gordo Cassoulet beans, and corn right off the cob. If you prefer creamier soups, you can obviously blend this with an immersion blender but personally, I love all the texture. I’ve made this with all bean broth and it was too “beany” if that makes sense. The pancetta and aromatics make such a delicious base that you don’t need much else as long as the...

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Flageolet Bean Salad with Roasted Peppers and Capers

Salads Vegetarian

Flageolet Bean Salad with Roasted Peppers and Capers

There is no shame in accepting a little help now and again. For me lately, this means indulging in jars of roasted red pepper. In the summer, when bell peppers are plentiful and a fair price, I actually enjoy roasting them, peeling them and then resting them in olive oil with some garlic. In the meantime, pulling one out of a jar works for me. They are a natural partner with beans and this salad is easy to like. This salad works at cold or at room temperature. I used brined capers but well rinsed salt-packed capers would be ideal....

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Tomato, Royal Corona, and Toasted Bread Salad

Salads Vegetarian

Tomato, Royal Corona, and Toasted Bread Salad

I remember when I first started gardening and I had the bright idea that direct-seeding tomatoes in the ground was the best idea. The plants were incredible and strong and the perfume they exuded made me want to bottle it. Have you ever rubbed a tomato plant just to smell? It’s worth it. The yields were nothing to be proud of but I had nearly a hundred plants so there were plenty of tomatoes, even with my poor gardening skills. The memory of that summer and just too darned many tomatoes makes me very happy.  Ingredients: 1 pound heirloom tomatoes,...

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Yellow Indian Woman Bean and Wild Rice Salad

Salads Vegetarian

Yellow Indian Woman Bean and Wild Rice Salad

This is a flexible salad recipe featuring some of our favorite summer ingredients. Adjust the ingredient amounts based on your preferences and how many people you are serving.  Ingredients: Cooked cactus paddles (nopales), see below Radishes, very thinly sliced Corn off the cob Rancho Gordo Yellow Indian Woman beans, cooked Oven-Roasted Tomatoes, chopped (see below) Rancho Gordo Wild Rice, cooked Banana Vinegar or white wine vinegar Extra-virgin olive oil Salt and freshly ground pepper Combine all ingredients to taste in a salad bowl. Oven-Roasted Tomatoes The best tomatoes are “in season.” If you’re in a bind, use Romas. Cut tomatoes in...

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Cauliflower with Cassoulet Beans and Capers

Main Dishes Sides Vegetarian

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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Carrot and Mayocoba Soup

Soups

Carrot and Mayocoba Soup

  As always, some of the best dishes come from trying to use up leftovers. I’ve been on a carrot kick. I like them. I want to love them, but they tend to go bad before I can finish them. I was determined not to let that happen this time! Ingredients ¼ pound pancetta, cubed 2 tablespoons extra-virgin olive oil, plus about a spoonful to garnish 1 onion, chopped 2 cloves garlic, peeled and chopped 1 sprig fresh thyme (or 1 teaspoon dried thyme) 2 bunches of carrots (approx 1.5 to 2 pounds), peeled and chopped 3 cups chicken or...

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