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Rancho Gordo: Beans and More

Shel_B

By Shel_B
in Kitchen Consumer

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Smithy

Smithy

Posted
Posted
1 hour ago, blue_dolphin said:

If anyone's looking for bean salad ideas, Rancho Gordo is featuring a different bean salad recipe every day in the month of July.  Today's is a corona bean salad. 

You can see them all at this link. 

 

There are some wonderful-looking recipes in there! Thanks!

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Nancy Smith, aka "Smithy"
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  • 7 months later...
JeanneCake

JeanneCake

Posted
Posted

My bean box arrived today and I haven't opened it yet so I'm thrilled you shared your photo!!  I'm so excited!  Alubia Blanca, King City Pinks... the cranberry beans I'm sort of meh about but oh boy! :)

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Laurentius

Laurentius

Posted
Posted
6 hours ago, Shelby said:

We're trying so hard not to eat many carbs.  

 

Worry less.  Beans' high fiber makes them a very healthy choice.

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Alex

Alex

Posted
Posted
3 hours ago, JeanneCake said:

the cranberry beans I'm sort of meh about

 

Those are my favorite for baked beans.

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JeanneCake

JeanneCake

Posted
Posted
20 minutes ago, Alex said:

 

Those are my favorite for baked beans.

 

I will try them as baked beans, thanks!

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SLB

SLB

Posted
Posted (edited)
8 hours ago, Shelby said:

We're trying so hard not to eat many carbs

Chile'.  I am in the "LITE" version of the club, which was on offer for, like 90 seconds, a few years ago.  And it's still more carbs than I really need.  

 

Yes, @Laurentius, the fiber helps.  But only so much.  It turns out that "healthy" is a spectrum, not a binary.  

 

**Especially if your carb load includes [non-negotiable] wine.

Edited by SLB (log)
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Maison Rustique

Maison Rustique

Posted
Posted

I switched to the Lite Club for a while and even that was too much for just me. Sadly, I had to stop. I felt really bad doing it since I've been a member for so long. But I have so many beans, I do not think I am in danger of running out. I do miss getting the extra things.

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Deb

Liberty, MO

Shelby

Shelby

Posted
Posted

Well, I did some googling and I get what @Laurentiusis saying.  I think once in a while beans are ok--I won't feel so guilty about making them. 

 

@Maison RustiqueI have tons of beans, too.  I give a lot to my mom when she comes--I may mail her some soon actually.  I wonder if your friend who brings you food would like some of your beans?  Make him take a few bags :)  

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weinoo

weinoo

Posted
Posted (edited)

I quit the bean club "lite" maybe more than a year ago, and I still  have beans from the last delivery!

 

In any case, I shop at Formaggio Essex, and they basically carry all the RG beans (as does Union Market), so I'm in no fear of running out.

Edited by weinoo (log)
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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
On 2/24/2025 at 1:37 PM, Shelby said:

Anyone still in the bean club?  I am.  And I need to not be.  We're trying so hard not to eat many carbs.  But I can't seem to cancel due to FOMO.

 

I'm excited to try the hot sauce.

 

IMG_7168.thumb.jpeg.243348846e32b7837ac1f342d4f4a36f.jpeg

 

 

 

Sadly I can't quit either.

 

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  • 1 month later...
chromedome

chromedome

Posted
Posted

 A fun interview with Steve (conducted by a personal friend):

https://www.altaonline.com/culture/food-drink/a63904280/steve-sando-rancho-gordo-bean-empire/

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Katie Meadow

Katie Meadow

Posted
Posted

I just cooked a package of Mayan Beans. Really good! I'm very committed to Domingo Rojo and these are definitely comparable, but smaller, and a little different in texture, very creamy. I ordered them a couple of months ago, but they are unavailable now. I used them to make Red Beans and Rice. Highly recommend when they come back in stock.

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  • 1 month later...
blue_dolphin

blue_dolphin

Posted
Posted (edited)

The other day, I cooked up a pound of RG Marcella beans and made the Lemony Shrimp and Bean Stew from NYT Cooking.  Very good. 
IMG_4975.thumb.jpeg.3073da75f6d49ecd38926eef8cbfd39d.jpeg


The header notes suggest a flaky white fish or seared scallops as alternatives to the shrimp so I made it again with some petrale sole filets from my weekly fish share. They’re so delicate, I just put them on top of the beans and added some sugar snaps and some tiny, bean-sized tomatoes. 
IMG_4980.thumb.jpeg.de4ce958e6266858e1a43aa7cdc2dd83.jpeg

 


 

Edited by blue_dolphin
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  • 3 weeks later...
chromedome

chromedome

Posted
Posted

image.png.93f2bc736b877b0c7bb22978fc5049f4.png

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

"My imagination makes me human and makes me a fool; it gives me all the world and exiles me from it." Ursula K. Le Guin

  • 2 months later...
Katie Meadow

Katie Meadow

Posted
Posted

Like so many people I have rather negative memories of lima beans. Many years ago there was a man who sold fresh shelled butter beans in very limited quantity at the Berkeley farmers' market. They were fabulous. At the time I had no idea they were either closely related to lima beans or were actually lima beans by another name. I finally tried the RG baby lima beans. I cooked them very simply with onion, a little minced celery and carrot, and garlic, in vegetable stock. They cooked surprising quickly and a bit unevenly, and some did not retain their shape. By themselves in a soupy bowl with generous salt they were delicious. A drizzle of Frank's didn't do them any harm. They were really creamy, but not potato-like, more silky. I had intended to use some for a succotash, and I did, but I think for that purpose they might have been better if I had cooked them less, so they had more integrity. I think they would be great cooked with ham stock I think they are too delicate and cook to fast to make good use of a ham shank or smoked pork neck. My marriage to Domingo Rojo is now an open one..

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blue_dolphin

blue_dolphin

Posted
Posted

Inspired by @Katie Meadow, I cooked up some baby green limas and could have sworn I posted about them here.  Apparently I’m getting forgetful 🙃

In any case, this is the recipe I had in mind when I cooked them. It's the seared tuna with lima bean purée and harissa from Nancy Silverton's book, A Twist of the Wrist. 
IMG_5339.thumb.jpeg.5a1e68e78a1ae75087c6f024c573ded1.jpeg

The combination of a lightly seasoned, lemony lima mash with the harissa and herb marinated-whole beans is excellent and could stand on its own without the tuna, though that was a treat, too.

The only oddity is that she calls for poaching the beans (she calls for canned or frozen) for 5 min in a cup and a half of olive oil to “infuse them.”  Some of the oil is used in the marinade and the mash, but certainly not all of it. Not sure that’s necessary. 

 

There are a few more tuna + bean recipes in the book so I’ll be checking those out as well. 

 

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Katie Meadow

Katie Meadow

Posted
Posted

@blue_dolphin, you did indeed post about the lima beans before, but it was in the succotash thread. I have no doubt that I have repeated myself more than once (haha) in a number o f threads. So, for all of you who know me too well, thanks for not pointing it out. It's only going to get worse. I have a sister-in-law who told the same long boring story twice during one Thanksgiving dinner. Her excuse was too much wine. No one at the table was rude enough to call her attention to it, but we sat in stunned silence the second time around. That was a relatively memorable turkey day.

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