Skip to main content

Rancho Gordo Beans {Food52 Potluck}

One of the great things about being a food writer: learning more about artisan foodsmiths. Today I received a package from Rancho Gordo Beans, one of the sponsors for all the Food52 potlucks coming up next month.



Rancho Gordo Beans grows heirloom beans in Napa. Heirloom varieties tend to have lower yields than other beans, but the payoff is in the flavor and texture. Most Rancho Gordo beans are new world crops, meaning they are indigenous to the Americas. 

Originally from Colombia, these beans - Cargamanto - have been bred around the world and have become Madeira, Borlotti, Tongues of Fire, Wren's Egg and many more.

While I packaged up most of these for the potluck giveaways, I kept a pound for myself to try this recipe...

Pasta e Fagioli
adapted from the Food Network recipe

olive oil
cloves garlic, smashed
red pepper flakes, to taste
1 T chopped fresh rosemary
1/4 C cubed pancetta
5 canned whole San Marzano tomatoes, crushed by hand
1 C dried cranberry beans, soaked overnight
bay leaves
1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping
2 C small pasta, such as shells or macaroni
bunch kale, stems and ribs discarded, leaves chopped
1/4 C roughly chopped fresh parsley or other herb
freshly ground pepper
freshly ground salt

Heat olive oil in a large pot over medium heat. Add the garlic, red pepper flakes, rosemary and pancetta and cook 5  minutes. Stir in the tomatoes and cook 5 more minutes. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, and hour and a half to two hours.

Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente. Add the kale and cook, stirring occasionally, until tender. The soup should be thick and creamy; you can thin it with water, if necessary.

Remove the bay leaves and parmesan rind. Add the grated parmesan and herbs. Top with more olive oil and parmesan.

Or...maybe I'll try this Food52 recipe: Barley and Cranberry Bean Soup!

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an