• christineakiyoshi on April 05, 2022

  Made the yellow eye bean, mushroom and wild rice soup. Nice spin on the typical soup and loved that you use the leek greens for the broth

Notes about Recipes in this book

• White bean, kale, and tahini dip

  • sayeater on March 17, 2024

    A simple "recipe" made for using up leftovers. Needed a bit more flavor for me so I blended in some dehydrated purple shallots. Will probably top with sumac or other bright spice when serving. I used RG cassoulet beans.

• Sardinian-style bean and fennel soup

  • aeader on January 20, 2026

    Very nice, bright flavor - the fennel is mellow by the time the soup is finished. Used the orzo, Marcella (cannellini) that I cooked from dry, Parmesan, and tarragon. Will definitely make this one again.

  • redbird on February 28, 2026

    We enjoyed this soup on yet another cold night. Filling but not heavy. The lemon oil at the end really brightened the whole dish. I did make one change -- I realized at the last minute that I was out of arugula. Rather than go back to the store, I subbed in zucchini that I diced and sauteed with the fennel. Used RG alubia blanco beans. Definitely a repeat.

• White bean and celery stew with celery salt

  • aeader on February 15, 2026

    This was simple and comforting, and came together quickly once the beans had been cooked (which I did the day before). The celery salt topping adds a lot of flavor - don’t skip it. Used fine sea salt and dried lemon peel (half the amount).

• Large white lima beans with brown butter and spinach pesto

  • aubrey_mgvmtq on May 26, 2026

    Simple to complete. Quick and easy.

• Corn and bean fritters

  • redbird on January 20, 2026

    We really enjoyed this recipe. I did reduce the egg a bit. Used RG Buckeye beans which had excellent flavor. A definite repeat.

• Maple-baked beans with chiles

  • patioweather on May 08, 2023

    Very good. I used half a pound of yellow eyes, and about a cup of already cooked flageolet. This meant that I had much less beans than the recipe called for. I subtracted water accordingly, but otherwise left the sauce quantities the same and had extra saucy beans .The ancho gives this a different flavor profile than traditional baked beans, almost like a sweet chili.

• Edna's black bean and corn soup

  • Acarroll on February 23, 2024

    A lot more work than it appears to be, but it made the house great and the kids loved it. Will freeze half since it made a LOT. Best with garlic bread!

• Spiced lentil stew

  • KateS27 on April 16, 2026

    Yum! This was so tasty! I cooked the cumin, onion, etc. first and then added the lentils, potatoes, and water so that it all cooked together (the directions say to cook separately and then combine). I added about a teaspoon and a half of salt and lime juice to finish it off. Looking forward to the leftovers already!

• Edna's tomato sauce

  • Acarroll on February 22, 2024

    Solid tomato sauce that smelled great while cooking! Added it to the black bean and corn soup from the same book.

• Paula Wolfert's sandpot mushrooms

  • thorson on March 08, 2026

    I've not cooked mushrooms like this before. Simple and quick to prepare but note the long cooking time.