The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen by Steve Sando

    • Categories: How to...; Vegan; Vegetarian
    • Ingredients: aromatics of your choice; dried heirloom beans; bay leaves
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Notes about this book

Notes about Recipes in this book

  • Creamy Rio Zape dip with fresh herbs

    • SheilaS on December 04, 2024

      Nice, flavorful bean dip. I used Domingo Rojo as I had some already cooked. I was going to skip the optional sausage, but had a small amount of 'nduja so I threw that in and liked the flavor. I added some pickled peppers as a garnish.

  • Roasted garlic, squash and buckeye bean dip

    • SheilaS on December 04, 2024

      I like the smoky heat from the chipotles and the sweetness from the caramelized squash but thought this still needed something so I added pickled onions instead of raw minced onion and that helped.

  • Italian tuna and white bean salad

    • SheilaS on January 04, 2025

      I made this with Rancho Gordo Marcella beans and thought it was a perfect lunch salad. My only change was to add some celery as I had some to use up and I appreciated the crunch.

  • Flageolet spring salad with roasted and raw vegetables

    • mamacrumbcake on December 29, 2024

      Nice salad. I really like the way the Cherry tomatoes are roasted and will employ this for other salads where I want tomato flavor but not the tomatoe’s wateriness. I added preserved lemon (1/4) for added lemon.

  • Fennel, potato, and white bean soup with saffron

    • jdejong on October 20, 2024

      I doubled this recipe so we would have extra soup for leftovers. After everyone had seconds, we did not have much leftover! I used Royal Corona beans and they worked beautifully. The texture held up well, while remaining creamy in the middle. I used sage and tarragon rather than saffron because I have an abundance in the garden. I also added some carrots and an onion to add further texture and color. The bean broth was so delicious and the depth of flavor from the fennel bulbs and seeds was outstanding.

  • Escarole soup with giant white beans and country ham

    • Lepa on September 13, 2024

      This is good. I used the bean broth (cooked with a parmesan rind) for the broth.

  • Midnight black bean soup

    • goodfruit on September 14, 2024

      I'm sure they can't mean to put an entire can of Chipotles with Adobo Sauce into this recipe. Every other recipe I see out there calls for one Chipotle with some of its sauce, not the whole can!

    • Rinshin on October 18, 2024

      The instructions say to use 2 tsp and reserve the rest for other uses. I would freeze remaining puree.

  • Eggs in purgatory

    • tmjellicoe on January 28, 2025

      Tasty recipe. Used small white coco beans (cooked the day before) and left out the anchovy (none on hand).

  • Southwestern chili con carne

    • tarae1204 on January 21, 2025

      This was great! I used some RG Vaqueros which I accidentally overcooked in my instant pot (50 minutes high pressure is too long for these). I also just bought pre-cut stew meat. Used Modelo for the beer as called for. Added a LOT less chili powder - my kids would not have eaten it if I'd added a quarter cup. So, I changed this recipe quite a bit, but the combination of these particular beans, chunks of beef, light beer, and spices to my own taste was very good. Surprised me as I always make chilis with ground meat, and I might now prefer chunks.

    • PinchOfSalt on December 30, 2024

      Made this with Rancho Gordo domingo rojo beans, substituted another dark beer. A real keeper.

  • New Orleans red beans and rice

    • silent_kaye on January 21, 2025

      I let this linger on the stove on low for several hours to thicken rather than mashing part of the beans. Also, used 12 oz (1 pkg) of Aidell’s sausage, so a bit less than called for. Made with Rancho Gordo Domingo Rojos and ancho chile powder. Very enjoyable with Louisiana hot sauce and over basmati rice.

  • Smitten Kitchen's pizza beans [Deb Perelman]

    • ccav on January 17, 2025

      This is a winner! reheats well, freezes well and will be in regular rotation!

  • Greek slow-baked garbanzos with tomatoes and peppers

    • Ordinaryblogger on September 24, 2024

      This one is definitely going in the rotation ! Wonderful fresh and as leftovers. I served it with brown rice.

  • Falafel with tahini sauce

    • christineakiyoshi on February 16, 2025

      Solid falafel recipe. I doubled this so I could freeze the extras. 5 stars

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  • ISBN 10 1984860003
  • ISBN 13 9781984860002
  • Linked ISBNs
  • Published Sep 10 2024
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

From the founder of the acclaimed Rancho Gordo bean company, an authoritative guide to 50 bean varieties and how to cook with them, featuring 100 classic and modern recipes.

Learn how easy it is to cook beans from scratch with the king of beans. Rancho Gordo beans, the legumes with a cult following and Bean Club waiting list more than 20,000 names long, brought attention to heirloom bean varieties through chefs like Thomas Keller and Marcella Hazan.

Founder and owner Steve Sando, with twenty-five years' experience in growing, sourcing, and cooking with beans, is the perfect home cook to present classic recipes as well as new combinations for all kinds of eaters. With more than 100 recipes, there are vegan and vegetarian dishes like Fennel, Potato, and White Bean Soup with Saffron and Pizza Beans as well as full-on meat-lovers' meals like Napa Valley Cassoulet, Southwestern Chile con Carne, and Clay-Baked Pacific Cod Gratin with Onions and White Beans.

The Bean Book includes instructions for cooking beans using multiple methods, then transforming those cooked beans into satisfying dips, soups, salads, mains, sides, and desserts. There is nobody better than the man behind Rancho Gordo to share recipes, tips, and historical background in a beautifully photographed, comprehensive collection, sure to be a classic.

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