Like many good dishes, this was born of leftovers. Some beans, some potatoes, and Voila! The herb oil is a nice accent to the mild flavors of the beans and potatoes. If you wanted a little heat,
you could add some chile flakes, as well.


1½ cups cooked Rancho Gordo Alubia Blanca beans, or other white beans
3 medium potatoes, cooked and cubed
(about 2½ cups)
2 cups liquid (leftover bean broth, potato cooking water, or combination)
3 tablespoons sour cream (optional)
3 tablespoons olive oil
1 garlic clove, minced
1 tablespoon Bean Club Blend No. 1
Salt and pepper to taste

Serves 4

1. In a large saucepan, combine the beans, potatoes, and cooking liquid. Puree the mixture with an immersion blender until smooth. Heat the puree over medium-low heat; simmer gently until the soup is hot, about 10 minutes. Add more liquid if desired. Stir in the sour cream, if using.
Season with salt and pepper.

2. Meanwhile, in a small pan, warm the olive oil over medium-low heat. Add the garlic and saute until fragrant, about 2 minutes. Add the Bean Club Blend No 1. and stir to combine.

3. Stir the herb oil into the pureed soup, or divide the soup among individual bowls and top with the herb oil.

Reprinted with permission from Dora Ramírez, chef, recipe developer, and photographer at
dorastable.com, and author of Comida Casera.

5 large Roma tomatoes, chopped
½ large white onion, cut in half
2 garlic cloves, peel on
1 to 2 chipotle peppers in adobo
½ cup unsalted peanuts, roasted
½ cup vegetable broth
1 teaspoon dried Mexican oregano
½ teaspoon ground cumin
1 teaspoon salt
⅛ teaspoon freshly ground pepper
Beans
2 teaspoons avocado oil
3 cups cooked Rancho Gordo
Cranberry, Royal Corona, or Large
White Lima beans
1 cup frozen spinach

To ServeCorn tortillas or rice
Serves 4 to 6

1. Heat a comal or heavy-bottomed
skillet to medium-high heat.
2. Place the tomatoes, onion, and
garlic right on the hot skillet. Let
them char until they become soft
and have black spots all over, flipping them frequently, for about 8 to
9 minutes. The garlic will be done
about 2 minutes in, remove it, and
peel it.
3. Transfer the roasted vegetables
to the blender, add the chipotle peppers, peanuts, vegetable broth, oregano, cumin, salt, and pepper,
and puree until completely smooth.
4. Heat oil in a large skillet over medium-low heat. Reduce heat to low, pour in the sauce, while stirring, be careful it may splash, and simmer for
5 to 6 minutes or until the sauce thickens slightly and becomes a deeper shade of orange.
5. Add the beans and spinach and simmer for 5 to 6 minutes or until the spinach is warm. Serve
with corn tortillas or with rice.

Excerpted from WE FANCY. Copyright © 2026 by Jerrelle Guy. Reproduced by permission of Simon Element, an imprint of Simon &
Schuster. All rights reserved.

olive oil, 2 tablespoons, plus more for drizzling
dried fennel seeds, 1 tablespoon
crushed red pepper flakes, ½ teaspoon
garlic cloves, 4, minced
dried lentils (green or brown), ½ pound
(heaping cup)
sweet potato, 1 medium (½ pound), peeled and cut into bite-size chunks
kosher salt, ½ teaspoon
white miso paste, 1 tablespoon
Ritz crackers or other butter crackers, 1 cup crushed (from about 28 or 30 crackers)
flat-leaf parsley leaves, large handful, finely chopped (or other combination of herbs)
Wild Blueberry BBQ Sauce (below) and/or fivespice glaze, or sauce of choice, for coating

Serves 4 (makes about 2 dozen meatballs)

COOK THE LENTILS AND POTATOES: In
a medium saucepan over medium-high heat, heat the olive oil. Once the oil starts to shimmer, add the fennel seeds, red pepper flakes, and garlic and
cook, stirring constantly, for about a minute until the fennel seeds are fragrant and lightly toasted.
Stir in the lentils, sweet potato, and salt, and cover with 2 cups water

Bring to a boil. Reduce the heat to a simmer, and cook, until both the lentils and sweet potato are tender and all the liquid has absorbed, about 15 to 20 minutes. Transfer the lentils and sweet
potatoes to a large bowl.

PREHEAT THE OVEN to 450°F and have a well-oiled sheet pan nearby. Alternatively preheat your air fryer (or toaster oven on the air fryer setting) to 400°F.

MIX THE MEATBALL MIXTURE: In the
bowl with the lentils and sweet potato, add the miso paste, Ritz crackers, and parsley. Using clean hands, mix everything together until thoroughly
combined.

ROLL: Using a medium ice cream scoop or your hands, scoop golf ball–size chunks of the mixture and drop them onto the prepared sheet pan. Oil your hands, and then roll the mounds
lightly between your palms to make balls, and place them back on the sheet pan or in the basket of the air fryer (or toaster oven).

Wild Blueberry BBQ Sauce
1 cup (5 ounces) frozen wild blueberries or regular
fresh blueberries
½ cup light brown sugar or coconut sugar packed
¼ cup tomato paste
1 teaspoon grated fresh ginger
1 teaspoon yellow mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
2 tablespoons apple cider vinegar
Makes about 1 cup

COOK THE SAUCE: In a medium saucepan, combine the blueberries, brown sugar, tomato paste, ginger, mustard, salt, black pepper, garlic
powder, vinegar, and ½ cup water. Cook for 15 to 20 minutes over medium heat until thick, stirring occasionally.

PUREE: Remove the pan from the heat and,using an immersion blender, puree the sauce until completely smooth. Alternatively, you can puree
the sauce in a blender or food processor, placing a clean dish towel over the lid to prevent hot liquid
from splattering.

STORE: Allow to cool and transfer to a squeeze bottle or jar with a lid and keep refrigerated for up to 3 weeks.

BAKE OR AIR-FRY: Drizzle their tops with a little more olive oil, and cook them for 18 to 20 minutes (7 to 10 minutes in the air fryer), flipping them over with tongs halfway through, until they're crunchy on the sides, deeply golden brown, and cooked through. Remove from the oven and allow to cool for 10 minutes to firm.
​
SERVE: Once cool and firm, using a pastry brush, generously brush the tops and sides with the Wild Blueberry BBQ Sauce. Transfer the meatballs to a platter and serve with cocktail forks or frilly-topped toothpicks.

Reprinted with permission from REVEL: A Maximalist’s Guide to Having People Over by Mariana Velásquez © 2026. Published by Ten Speed Press, an imprint of Penguin Random
House. Note: The original recipe calls for fresh Cranberry beans, but if you don't have access to those, we suggest our Good Mother Stallards or
dried Cranberry beans.

3 tablespoons olive oil
3 leeks, cut into 1/4-inch-thick slices
2 yellow onions, chopped
6 large garlic cloves, sliced
4 parsley stems
2 fresh bay leaves
1 smoked ham hock (optional)
2 pounds fresh Cranberry beans (about 6 cups
shelled) or 1 pound dried Rancho Gordo Good
Mother Stallard or Cranberry beans
1 tablespoon kosher salt
Zest and juice of 4 lemons, plus 6 lemons for serving
Tangy Green Sauce (below), white rice or crusty bread, and avocado slices, for serving

Serves 16

1. Heat the oil in a large Dutch oven over medium heat. Add the leeks and onions and cook, stirring occasionally with a wooden spoon, until they soften, 4 to 5 minutes. Add the garlic and
cook until fragrant. Stir in the parsley stems and bay leaves and add the ham hock (if using) and the beans.

2. If using fresh beans: Add 5 quarts of water and bring to a full rolling boil over medium-high heat. Cook for 10 minutes, then lower the heat to medium-low. Cover and cook until the beans are
tender but still hold their shape, about 25 minutes. If using dried beans: Add enough water to cover by about 2 inches. Bring the pot to a rapid
boil for 10 to 15 minutes, then lower the heat to a gentle simmer until the beans are done, between1 hour and 3 hours. If the bean-cooking water
starts to get low, add hot water.

3. Season with the salt. Taste and adjust the seasoning. Turn off the heat, remove and discard the parsley stems and bay leaves, cover, and keep
the soup warm until ready to serve.

4. Finish the soup by stirring in the lemon zest and juice. Transfer to a soup terrine or serve from the Dutch oven (remember to protect the table
from the heat!). Slice the 6 lemons into wedges, put them in a bowl, and serve alongside the green sauce, rice, and avocado.

Tangy Green Sauce
4 cups chopped cilantro stems and leaves
2 ripe tomatoes, grated
2 green bird's eye chiles or jalapeños, stemmed and
minced
8 garlic cloves, grated
1 1/2 cups white wine vinegar
1 tablespoon sugar
1/2 cup cold water
Kosher salt and freshly ground black pepper
Serves 14 to 16
1. In a medium bowl, stir together the cilantro,
tomatoes, chiles, garlic, vinegar, sugar, and water.
Season with salt and pepper to taste.
2. Add a couple of large ice cubes to dilute
the sauce a bit and chill it; reserve until ready
to serve. The sauce will keep in the fridge in an
airtight container for up to a week.

Reprinted with permission from Sarah Scott, chef, culinary consultant, and writer based in Napa. She was kind enough to bring in a big bowl of salad for our staff to enjoy. What a pal!

¼ small red onion, finely diced
3 Tbsp red wine vinegar
3 ears of corn (white or yellow), shucked
2 Tbsp olive oil
1 bunch scallions, trimmed of root ends, finely
minced
1½ tsp salt
¼ tsp pepper
1 bunch basil, leaves picked
2 Tbsp finely chopped Italian parsley

Makes 6 servings

Combine the diced red onion and red wine vinegar in small bowl and let macerate for at least 15 minutes. Cut the corn kernels from the cobs.
Place the 2 Tbsp of olive oil in a medium saute pan over medium-high heat. When the oil is hot, add the corn kernels and saute for 2-3 minutes, or
until just cooked. Spread out onto a baking sheet to cool to room temperature.
In a large bowl, combine the red onion, corn, scallions, cherry tomatoes, beans, oil, salt, and pepper and stir together. Just before serving, thinly slice the basil leaves and stir into the salad.
Taste for seasoning, adding additional salt and/ or vinegar, if needed. Drizzle with the additional extra virgin olive oil and top with the chopped
parsley.

Serve room temperature or chilled

Bacon, beer, and beans are a fine group of friends. You can really alter the flavor of borrachos by changing the kind of beer you use. Our preference is a dark lager, like Negro Modelo, but
if you have a bottle of Corona sitting around, use that if you like.

2 cups cooked heirloom beans such as San Franciscano, Pinto, Rio Zape, Bayo Chocolate, Eye of the
Goat or Occhio della Capra
1/2 bottle beer
1 piece bacon
1/2 onion, chopped
2 cloves garlic, minced
3 whole serrano peppers, minced
1/2 pound mushrooms, sliced
Limes

Serves 2 to 4

Warm the cooked beans over medium-low heat. Stir in the beer. The beans should be somewhat
soupy. Add more beer if too thick; or turn up the flame and cook off excess liquid if too thin.
Cook bacon in an ungreased frying pan over medium-low heat until fat is mostly rendered.
Remove bacon and excess fat, leaving about a tablespoon. Add onion, garlic, and chiles and sauté
until soft, then add mushrooms. Cook until soft.
Chop bacon and add to mixture.
Add mushroom/bacon mix to the pot of beans.
Mix thoroughly and cook for another 10 minutes.
Test for seasoning.
Serve with lime wedges.