Sauerkraut and White Bean Soup
It’s not a bean soup or a sauerkraut soup. It’s its own thing and I can’t wait to make this again. There are many versions of this and if you...
It’s not a bean soup or a sauerkraut soup. It’s its own thing and I can’t wait to make this again. There are many versions of this and if you...
½ of a white onion, minced2 chipotle chiles in adobo sauce, roughly chopped, with seeds and sauce1 cup chopped tomatoes2 garlic cloves, minced1 tablespoon extra-virgin olive oil6 cups vegetable broth...
1 cup uncooked Rancho Gordo Marcella beans, picked over and rinsed1 tablespoon plus ¼ cup extra-virgin olive oil (divided use)2 garlic cloves, minced1 sprig of fresh rosemary2 tablespoons salted butter1...
Tanya Holland is one of our favorite chefs and we love the fresh tweaks she gives to classic dishes. 1 pound/455 g Rancho Gordo Black-Eyed Peas, picked over2 tablespoons unsalted...
A customer sent in a recipe from the UK paper, The Guardian, by Spanish chef José Pizarro. It was for a traditional Basque stew using Toloso beans, which are famous...
1 pound uncooked Rancho Gordo Midnight or Santanero Negro Delgado black beans, picked over and rinsed8 cups water½ bunch of green onions, white and tender green parts, rinsed1 small garlic...
1 tablespoon olive oil, plus more for drizzling1 garlic clove, minced1 large carrot, peeled and chopped1 small bunch Tuscan kale, leaves stripped from the stems and sliced into thin...
Inspired by a Yotam Ottolenghi recipe, here is a dish you could take to a gathering and serve at room temperature. So many hosts want some help but dread hearing, "What can I...
Angelo Garro has been a part of the Bay Area food scene for years. His Omnivore Salt company has been making the world more delicious, and if you get a...
We've been following Illyanna Maisonet for years. She's an excellent food writer with a natural curiosity. Her articles for the San Francisco Chronicle were legendary. She's an odd and...
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...
You are welcome to play around with quantities and even ingredients. You could try a colored cabbage, replace it with lettuce, use poached chicken instead of shrimp, or make it...
1 garlic clove, minced 1 tablespoon minced preserved lemon 1 tablespoon fresh lemon juice 1 teaspoon Rancho Gordo Castillo Spanish Pimenton (optional) 1/4 cup extra-virgin olive oil Salt and freshly ground pepper...
Our friend Emily Nunn is a People of The Bean. Her clever Department of Salad newsletter is an endless font of salad wisdom. She's written an ebook for Rancho Gordo,...
Steve made this super simple, flexible salad for an Instagram Live episode and we got some requests for the full recipe. Ta-da! Note that Steve used pre-cooked Spanish chorizo, which is different from...
As much as I love pork and chicken, some of my happiest memories have been made over a bucket of perfect shrimp. Any type of pozole is appropriate for any...