The Rancho Gordo Vegetarian Kitchen: Everyday Cooking with Heirloom Beans, Vegetables, Greens, and Grains by Steve Sando and Julia Newberry

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  • Savory bean and egg pudding

    • Emily Hope on January 25, 2021

      This falls into the category of weird but good--had some leftover Ayocote Negros and decided to make this with them. It has a comforting texture and soothing flavor--not something I'd serve to company, but a pretty good way to use up leftover beans. Changes: I'm pretty sure I added in some extra cheese, and left some beans whole because I thought it would benefit from the extra textural element (in the end I didn't like it, and wouldn't do that again). Served with a couple of slaws.

  • Roasted carrot, heirloom bean, and farro salad

    • aeader on August 10, 2020

      Very nice salad, perfect for work lunches. I doubled farro and used 3c cooked chickpeas because I needed to use them up. I used a little dried thyme on the farro because I didn’t have Mexican oregano. Will definitely make again.

  • Fried garbanzo bean snack

    • Jviney on March 12, 2021

      This recipe calls for some pretty specific ingredients if you make it exactly: Mexican oregano, Rancho Gordo Stardust Dipping Powder. I had it all on hand, and really enjoyed the flavor of the garbanzo beans, but prefer them crisp so I think next time I would roast them in the oven with the same seasoning. The recipe notes say the garbanzos will not be crisp, so this wasn't unexpected but it was worth the try for the first time.

  • Flageolet beans with lemon dressing

  • White bean gratin

    • jdjd99 on May 24, 2021

      This recipe is packed with flavor. Ultimate comfort food. I made it without fennel and increased the onion, and I added a little vegetable demi-glace while cooking onions. The whole family loved it.

  • Fried white lima beans with wilted greens

    • jdjd99 on May 09, 2020

      I think fried lima beans are my new favorite food. Amazing.

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  • ISBN 10 0692943374
  • ISBN 13 9780692943373
  • Published Jan 01 2017
  • Format Hardcover
  • Page Count 160
  • Language English
  • Edition 1st
  • Countries United States
  • Publisher Rancho Gordo Press

Publishers Text

Rancho Gordo's Steve Sando and Julia Newberry share their recipes and secrets for foolproof mostly bean-based vegetarian cooking with over 60 recipes, plus tips and ideas to inspire you in your kitchen.

Because beans are the stars of the show, the recipes are organized by type of bean: white and light beans, medium-bodied beans, dark beans, and non-natives and grains. In each chapter, you'll find simple, unfussy recipes like Fennel, Potato and White Bean Soup; Christmas Lima Bean and Roasted Cauliflower Salad; and Chili sin Carne.

"Whether you're a strict vegetarian, someone looking to cut back on meat, or simply a fan of great, generous everyday food, The Rancho Gordo Vegetarian Kitchen is for you." -Georgeanne Brennan, author of A Pig in Provence and La Vie Rustic

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