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 and vegetables or stock will make them more flavorful. It's really that simple. There's all kinds of fine tuning and variables, but basically, this is it. Normally on a bean cooking day (which frankly is everyday at Rancho Gordo), I put the beans to soak in the morning, after rinsing in lots of cool water and checking for small debris. I cover the beans by about an inch or so...

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, Ayocote Blanco, or Cassoulet beans, drained 1 cup cherry 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 or Cassoulet (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...

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....

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...

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...

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...

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...

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...

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 or Yellow Eye 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...

A friend’s daughter is involved with 4H and I offered to buy half of one of her pigs. I was not happy when I was told the head, ears and tail weren’t available but otherwise it’s been an interesting project. I always prefer my beans with just aromatics and vegetables but we know from a lot of customers that they love to cook beans with a ham hock. Maybe I’m nuts but I never do this. I was talking about it with Georgeanne Brennan one day and she told me she boils the ham hock with just a bay leaf...

I don’t want to pretend that this is a clever recipe that I slaved over. I had some cooked Christmas Lima beans (can be substitute with Large White Lima, or Scarlet Runner) and I had a jar of artichoke hearts. Ta da. I love artichoke hearts and the ones you find in a jar are perfectly delicious. They have a strong flavor so cooking with them isn’t always easy. I just heated the limas and the artichokes until they were warm and tossed them with chopped fresh parsley. There’s plenty of oil on the artichokes. No need for more, but I won’t judge...

Anissa Helou’s Feast: Foood of the Islamic World (Ecco Press, 2018) is a great book and you should have it in your personal library. It’s big, beautiful and full of recipes that are complicated and exotic along with much simpler fare. The common thread is celebrations. I’ve had the book for a while now and it remains a constant inspiration. The recipes work. I’ve taken a lot of liberties with her Baked Sea Bass with Tomatoes and Olives recipe from Morocco. She calls for a whole sea bass but my market had fillets of halibut. The all green olives were...