Recipes

Baked Royal Corona Beans

Sides Vegetarian

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 Deliliah Snell of Alta Baja knows the recipe for a good party is lots of good food and lots of great people. The chefs were Delilah Snell and Richard Lu (Alta Baja Market, Electric City Butcher), Evan Kleiman (Angeli Caffe, KCRW’s Good Food), and Carlos Salgado (Taco Maria). An all-star cast as far as I'm concerned. It was hot, it was fun, it was delicious, and this recipe is Evan's...

Read more →


Lentil and Potato Stew

Soups Vegetarian

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 cook and their distinct flavor. Our black caviar and French-style lentils both are very small, which normally would mean the skin-to-flesh ratio would be off, but with these, the skin seems to melt in your mouth. This soup is simple and sublime. If you want to make it a more substantial meal, try serving it with soft-boiled eggs or even crumbling cooked bacon bits on top. 2 tablespoons olive oil 2 garlic...

Read more →


Lentils Folded Into Yogurt, Spinach, and Basil

Salads Vegetarian

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 knows the value of a good meal. A typical workday is no excuse to eat poorly. Peter is also “bean people” and has many recipes taking advantage of good legumes. He was quick to say yes when I asked him if he would share his lentil recipe from his book. His new title is Five Ways to Cook Asparagus (And Other Recipes)(Abrams, 2018), and my copy is already splattered and...

Read more →


Summer Heirloom Bean Casserole

Sides Vegetarian

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 known. Members of our Bean Club make it constantly and collectively they’ve made it a classic. Read more in this blog post about how this dish morphed into a lazy excuse to use up leftovers. This was perfect with a green salad. Carb-shy friends who miss pizza will especially appreciate this meal. 2 cups fully cooked Rancho Gordo Royal Corona beans, drained 1 cup cherry tomatoes, halved 1/2 cup roasted...

Read more →


Flageolet Salad with Lemon, Radishes, and Oven-Roasted Tomatoes

Salads Vegetarian

Flageolet Salad with Lemon, Radishes, and Oven-Roasted Tomatoes

  Oven-roasted tomatoes don’t compare to fresh in-season tomatoes, but they’re a terrific flavor booster to have on hand. Use them like sun-dried tomatoes in salads, pasta, and of course, with beans. One pound of dry beans yields about six cups of cooked. Make them a day ahead so they can cool and you’ll have one more thing done the day you serve them. 6 cups cooked Rancho Gordo Flageolet beans (from 1 pound dried) 12 ounces cherry tomatoes, sliced in half 5 sprigs thyme, leaves stripped from stems Salt and pepper Olive oil 1 medium red onion, chopped fine 1...

Read more →


Garbanzos, Spinach and Smoked Paprika

Vegetarian

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 and a teaspoon of our new Smoked Pimentón Paprika. Once heated through, a drizzle of my best olive oil and a scant squeeze of lemon. Holy cow. There is a temptation to add even more pimentón but a teaspoon is perfect. I am not the biggest spinach fan so I only had frozen on hand. I don’t dislike it but I prefer it when other people make things with it....

Read more →


Shrimp and Hominy Stew with Smoked Pimentón Paprika

Main Dishes Pozole and Hominy Stews Soups

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. So instead, it’s a stew! I doubt this kind of thing exists in Spain but it sure was a hit at my house so I think it will be in heavy rotation for a while, especially while we have this incredible Spanish paprika. I think shrimp and celery are a terrific combination. Four stalks might sound like a lot, but it cooks down and makes the shrimp very happy. 4...

Read more →


Building a Better Bean Salad

Salads

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. I wrap the roll with a rubber band and then mark it with labeled painter’s tape. I save end-of-loaf bread, slice it and then let it dry out in my oven. Taking a piece of the dried bread and pounding it in my mortar and sprinkling it over the salad right before serving helps make the salad more substantial. As much as I love bean broth, I don’t appreciate it...

Read more →


Royal Corona Beans in Savory Tomato Sauce

Main Dishes Vegetarian

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 flavor. Don’t try this with typical hard American cinnamon, which is somewhat harsh. The technique of “frying” the sauce is very Mexican and if you’re inspired, you could easily add some sliced pickled jalapeño chiles just before serving. 4 tomatoes from a can of whole tomatoes, chopped roughly ½ cup tomato juice, reserved from the can ½ yellow onion, chopped 2 cloves garlic 2 tablespoons olive oil 2 sticks Rancho...

Read more →


Arroz al Horno/Baked Rice with Sausages

clay pot cooking Main Dishes

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, inspired me. Allibhoy’s recipe was very simple but von Bremzen’s description added context and helped me to improvise, just a little. I had adventuresome guests so I decided to use a mix of local sausages, in the this case, Toulouse and budin noir from The Fatted Calf. I was a wee bit concerned about blood sausages but when the final dish came out, they were the first things gone. They...

Read more →


Corn with Black Beans and Epazote

Salads Sides Vegetarian

Corn with Black Beans and Epazote

I had a pound of frozen corn in my freezer and I’m trying my best to actually use what’s in there. I’m very good at putting things into the freezer compartment but I’m not so talented at actually using them. I hate wasting food, so despite corn coming into the farmers markets and stores, I used the frozen. It was a fine dish and I plan to make it again and again. The kernels of corn pop and the beans make it seem creamy and indulgent. I used epazote, a wonderful weed mostly famous for flavoring black beans in Oaxaca...

Read more →


Wild Mushrooms with Alubia Blanca

Main Dishes Vegetarian

Wild Mushrooms with Alubia Blanca

It’s a good thing when your neighbor is Connie Green and she offers you a nice big bag of chantrelle mushrooms. It’s even better when you have a pot of Alubia Blancas on the stove, ready to eat. Here's what I did with my bounty: Wipe the mushrooms with a damp paper towel and cut into bite-sized pieces if they’re big. Sauté mushrooms over medium-low heat in both butter and olive oil (2:1 ratio) and lots of minced garlic. A thyme sprig would also be welcome. Cook, stirring, until the mushrooms begin to soften and release their juices, 8 to 10...

Read more →