Author: jkd
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Lima Beans with Tomatoes
It’s the end of the summer here which means a LOT of tomatoes. I got my normal huge box of tomatoes for canning, which always means there are more than I think. So: beans and tomatoes! Ingredients 250g Rancho Gordo (or other) white lima beans, soaked 500g tomatoes, peeled, cored, and chopped 1 yellow onion,…
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Good Mother Stallard Beans: End of Summer Spice
End of summer means lots of good peppers – the Fresnos at the farmer’s market this weekend looked great, and the Good Mother Stallard are a beautiful meaty bean that takes it well. Ingredients 300g Rancho Gordo Good Mother Stallard beans 2 Fresno or similar chiles, diced fine 3 cloves garlic, diced fine 1 tsp.…
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Yellow Ayocote Beans
From the last Bean Day, the star was clearly going to be these beautiful Yellow Ayocote beans. I cooked them as simply as possible as suggested by the Rancho Gordo newsletter. Ingredients 200g Ayocote Amarillo beans 2-3 cloves garlic, minced one onion, chopped 1 tsp. Oregano Indio salt Procedure Combine all ingredients (save salt) in…
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Canary Pot Beans
Though less prominent in the US than black or pinto beans, the Canary (or Mayacoba, or Peruano) is another staple of Latin American cuisine. I had picked up a bag of them at Kalustyan’s a while back and now that I found myself with a jar of lamb fat on the counter, knew it was…
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Skinless Fava Beans!
Another summer fave – bean spread with herbs. Ingredients 235g skinless fava beans (I used Paolo’s Gourmet) 1/4 tsp. baking soda 1 tbsp. fresh herbs (I used rosemary, chives, oregano), chopped fine generous glugs of olive oil 1 heaping tsp. kosher salt Procedure Put beans and baking soda in a large glass bowl; cover with…
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Peak Summer: Marcella Bean Time
Growing up, our house cookbook was Marcella Hazan’s Essentials of Italian Cooking. Summer was filled with simple dishes and fresh-from-the-garden ingredients; the end of summer saw us processing massive batches of pesto and her amazing, simple tomato sauce. And so it was a great joy when Rancho Gordo started offering the Marcella bean (click through…
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Herbed Black Lentils
Continuing: summer heat, and the imperative for low-impact cooking. Luckily in my last Rancho Gordo shipment I received some lovely Black Caviar Lentils, and the herbs on my porch are loving this hot, humid weather, so an excellent marriage of convenience emerged. Ingredients 200g black caviar lentils water or good stock (I used chicken) to…
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Summer Beans Continued: Dhall
This past week was another scorcher so again, I was looking for short cooking time and something to compliment spicy foods, so went back to the well with a classic, simple dhall recipe via some family friends. Ingredients 3/4 c. split red peas 3 c. water or good stock (I used chicken) salt Procedure Place…
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Summer Cooking Bean Week: Hummus
It is hot. So in addition to last week’s spicier dish, this week was a dish that requires very little in the way of cook time, and is eaten chilled or room temp: hummus! Specifically, Yotam Ottolenghi’s hummus. I was lucky enough to have the Rancho Gordo chickpeas from my last shipment, so they were…
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Spicy Whole Yellow Pea Curry
With the shift to hotter temperatures I’ve found myself wanting spicier foods, too, and so found a use for these whole yellow peas. Based on a review of several recipes (including this one), I made this one both spicier and more potato-y, for a full meal. Feel free to clock back the chili powder and…
Year of the Bean 