We've been enjoying Noah Galuten's The Don’t Panic Pantry Cookbook: Mostly Vegetarian Comfort Food That Happens to Be Pretty Good for You and his very entertaining YouTube cooking show. He says: "This is my version of the 'health food restaurant' salads I enjoyed for most of my life." He calls for Garbanzo beans, but we think our Buckeye beans would be another good option.

1 head lettuce or about 4 cups loosely packed leaves
3 ounces sprouts, such as alfalfa, broccoli, daikon, or onion
8 ounces cucumber (any type will work), cut into bite-size pieces
1 medium carrot, grated
1 cup cooked Rancho Gordo Buckeye beans or chickpeas, drained and rinsed
2 small or 1 medium seedless tangerine or orange, divided into segments
Vegan Tahini Dressing (see below)
Salt and freshly ground black pepper
1 medium avocado
2 tablespoons sunflower seeds or pumpkin seeds, freshly toasted or purchased already roasted

Makes 2 big salads or 4 to 6 side salads

If you are starting with a head of lettuce, tear it into large rough pieces and then wash and thoroughly dry the leaves. Add them to a large bowl, followed by the sprouts. Break up the sprouts in the bowl a bit and try to disperse them into the lettuce without too much clumping. Add the cucumber, carrot, chickpeas, and tangerine to the bowl. Add the dressing and toss it thoroughly to combine the salad, being careful again of large sprout clumps. Taste the salad for seasoning and then adjust it with salt and freshly ground black pepper. Divide the salad into individual bowls or one large serving bowl. Halve and pit the avocado, then use a spoon to carve out thin little slices and lay them on top of the salad(s). Season the avoca-do with a sprinkling of salt. Top the salad(s) with a relatively even coating of sunflower seeds. Serve immediately.

Vegan Tahini Dressing

If it is an especially dry brand of tahini, you can increase the olive oil slightly to thin it, and then season it with more salt to compensate as well.

2 tablespoons tahini
2 tablespoons extra-virgin olive oil
2 teaspoons rice vinegar
2 teaspoons red wine vinegar
2 teaspoons tamari
Salt (optional)

Makes about 6 tablespoons

In a small bowl, combine the tahini, olive oil, rice vinegar, wine vinegar, and tamari and whisk them vigorously. Taste for seasoning and add salt if needed. Use the dressing immediately or store in the refrigerator for a few days.

2 slender zucchini or other
summer squash
1 garlic clove, minced
Fresh zest and juice from 1 lemon
Salt and freshly ground pepper
11/2 cups cooked, drained Rancho Gordo Flageolet beans
Handful of cherry or grape tomatoes, sliced or halved
3 tablespoons olive oil
1/4 cup chopped fresh basil or other herb of choice
Fresh Parmesan shavings (optional)

Makes 4 side servings

Slice the zucchini crosswise with a mandoline or chef’s knife as thinly as you can. In a bowl, combine the zucchini, garlic, lemon juice, lemon zest, and a sprinkle of salt and pepper, and marinate, refrigerated, for at least 15 minutes and up to 2 hours. Stir the mixture at least once as it marinates to make sure the ingredients are distributed.
To serve, arrange the zucchini on a serving platter or individual plates. Top with beans and tomatoes. Sprinkle with salt and pepper, drizzle with olive oil, and top with herbs. If you wish, add Parmesan shavings.

This salad from Chef Hiro Sone was a favorite at his restaurant, Terra, in St. Helena, and featured in Terra: Cooking from the Heart of Napa Valley by Hiro Sone and Lissa Doumani (Ten Speed Press, 2013). Hiro was kind enough to share this recipe with us, and he even added beans to it, to humor us! He used two types of white beans, but feel free to use just one variety
if you prefer.

1/4 baguette, or enough for 3/4 cup croutons

Parmesan-Balsamico Vinaigrette
1/4 teaspoon grated garlic
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon sherry wine vinegar
2 tablespoons sunflower seed oil
1/4 cup extra virgin olive oil
Salt and freshly ground white pepper to taste
2 heads radicchio, about 41/2 inches in diameter, halved and cored
2/3 cup freshly grated Parmesan cheese
1 cup cooked, drained Royal Corona beans
11/2 cups cooked, drained Marcella or Alubia Blanca beans

Makes 4 servings

To make the croutons: Preheat the oven to 350º. Cut the baguette into 1/2-inch cubes. Spread on a rimmed baking sheet pan and bake until golden brown, 4 to 5 minutes. Set aside.
To make the vinaigrette: Whisk together the garlic, Dijon mustard, balsamic vinegar, and sherry vinegar in a small bowl. Mix together the corn oil and extra virgin olive oil in a separate bowl, then slowly whisk the oils into the vinegar mixture. Season with salt and pepper. Set aside.
Separate the radicchio leaves and soak them in cold water for 10 minutes, or longer if necessary. Drain and dry (with a lettuce spinner, if you have one). Cover with a damp towel and refrigerate until ready to use.
Combine the radicchio and 1/3 cup of the Parmesan cheese in a large bowl. Slowly add about half of the vinaigrette, tossing well so each leaf is coated. Add the croutons and Royal Corona beans and stir to combine. Taste and adjust the seasonings. Spread the Marcella beans out on a serving platter. Top with the radicchio salad. Drizzle with remaining dressing and sprinkle with the remaining Parmesan and pepper.

When our friends at Xoxoc sent the sample, my immediate reaction was “Not another red bean! No!” but of course, I get in
the most trouble when I’m my most adamant about things. These were different and delicious enough to share with you. This is from the same co-operative in Chiapas that grows our Negro de Vara bean.

This recipe from Mely Martínez's cookbook, Mexico In My Kitchen, is based on the traditional eggs made in the picturesque small town of Motul in the State of Yucatán. The eggs at the local market in Motul are served on top of a corn tortilla spread with refried beans and then topped with another tortilla and tomato sauce.

4 eggs
4 corn tortillas, a day old
⅓ cup vegetable oil
1 habanero pepper
½ medium red onion, minced
½ cup refried black or red beans
2 medium tomatoes, diced (about 3 cups)
Salt to taste
½ cup cooked green peas
⅓ cup of queso añejo or fresh crumbled cheese
4 slices of cooked ham diced
1 plantain, cut in diagonal slices and fried

Makes 4 to 6 servings

In a skillet at medium-high heat, warm one teaspoon of oil and add the onion and habanero pepper (whole). Fry until onion is transparent, making sure the Habanero pepper doesn’t burst. The Habanero pepper will render its flavor to the sauce this way without adding spiciness.
Add the diced tomatoes and cook for about
7 minutes until the tomatoes have released all their juices and formed a thick sauce. Season with salt and set aside.
Start gathering all your ingredients to assemble the dish and have them ready for serving once the eggs and tortillas are fried.
Heat the rest of the oil in the frying pan and start frying the tortillas one by one. Fry the tortillas until they are a little crispy, this way they will hold the egg and sauce without breaking into pieces. Place each tortilla over a paper towel to drain any excess oil.
Once all your tortillas had been fried, arrange 2 on each plate and spread the refried beans over the tortillas.
In the same skillet where you fried the tortillas start frying the eggs, you can cook them over easy or sunny side up, that will be your personal choice. Place an egg over each tortilla. When all the eggs are cooked, cover them with the tomato sauce, leaving the egg yolk uncover if you wish. Garnish with the ham, peas, cheese and fried plantains. Serve warm.

Colu Henry is a writer and cookbook author, and a Friend of the Bean. She shared one of her favorite Royal Corona recipes with us.
½ cup roughly chopped chives
½ cup roughly chopped cilantro leaves and
tender stems
½ cup tightly packed basil leaves
½ cup olive oil
Squeeze of lemon
Kosher salt to taste
2 tablespoons olive oil
2 garlic cloves, thinly sliced
3 cups cooked Rancho Gordo Royal Corona Beans
Freshly ground black pepper
½ cup chicken stock, vegetable stock or water
Flaky salt for serving, optional

Makes 4 servings

In a food processor combine the chives, cilantro and basil and pulse together until finely chopped. Add the olive oil and pulse again until the mixture is silky and emulsified. Transfer to a small bowl, stir in the lemon juice and salt to taste.
In a large skillet, heat the olive oil over medium-low heat. Add the garlic and cook until translucent, about 1 minute. Add the beans to the skillet and season with salt and pepper. Cook, stirring occasionally until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about ⅓ to ½ cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
Add in the stock or water and bring to a gentle simmer. Cook until the sauce becomes thickened and creamy and is reduced by about half, 1 to 2 minutes. Smash additional beans, if needed, to reach desired consistency and stir again to combine. Transfer the beans to a bowl and swirl the herb oil on top. Season with flaky salt, if desired.

A classic lentil dish from French Beans by Georgeanne Brennan (Rancho Gordo Press).

½ pound uncooked green French lentils, picked over and rinsed
1½ teaspoons sea salt (divided use)
4 tablespoons pistachio oil
1 teaspoon Dijon mustard
1 tablespoon sherry vinegar
2 tablespoons minced shallot
1 tablespoon minced flat-leaf parsley, plus
4 sprigs for garnish
1 tablespoon minced chives
½ teaspoon freshly ground black pepper (divided use)
1- to 1¼-pound skin-on duck breast, at room temperature
1 tablespoon unsalted butter, at room temperature
1 teaspoon minced tarragon

Makes 4 servings

In a saucepan over medium-high heat, add lentils plus enough water to cover by about 2 inches. Bring to a boil, then reduce heat to low. Add ½ teaspoon salt; partially cover and cook until the lentils are tender to the bite, 20 to
30 minutes. Drain and set aside.
In a large bowl, combine pistachio oil, mustard, vinegar, shallot, minced parsley, chives, ¼ teaspoon salt, and ¼ teaspoon pepper; whisk into a vinaigrette. Add lentils and gently toss; set aside.
Using a sharp knife, cut a crosshatch pattern through the skin of the duck breast and into the fat — but not into the meat — allowing about
½ inch between cuts. Pat meat dry and season both sides well with remaining salt and pepper.
Spread butter in a cool skillet. Place duck breasts in the skillet, skinside down, then place the pan over medium heat. (Slow cooking in the unheated pan will allow the fat between the skin and the meat to render, while creating the crisp skin you’re looking for.) Continue to cook until skin is crisp and golden, about 7 to 8 minutes for large, thick breasts.
Turn duck breasts and sear the other side, cooking until skin is browned and meat is cooked medium to medium-rare, 4 to 6 minutes. Using tongs, turn and hold the breasts to sear the sides as well. Remove meat to a clean cutting board; let stand for 5 minutes before carving into ½-inch slices.
To serve, divide lentils among four plates and arrange duck slices on top. Drizzle with cutting board juices, if desired, and garnish with minced tarragon and parsley sprigs.

4 tablespoons butter
5 corn cobs, shucked
2 cups water
Salt and pepper to taste
To serve: mayonnaise, sour cream, grated Cotija cheese, Rancho Gordo Stardust, lime juice

Makes 1 serving

In a large saucepan, melt the butter over medium heat. Add the corn kernels and water; season with salt and pepper to taste. Increase the heat to medium-high and cook for 8 to 10 minutes, until the kernels are well cooked but still firm.
Serve the hot esquites in a cup and accompany them with mayonnaise (or sour cream), grated cheese, Stardust, and lime juice to taste.