• Alice_Statler on December 03, 2024

  TX 803 .B4 S259 2024

Notes about Recipes in this book

• Master recipe for pot beans

  • KateS27 on January 24, 2026

    Made some RG moro beans the RG way and added rice, cilantro, avocado, and a squeeze of lime. Always delicious!!

  • KateS27 on March 15, 2026

    Always so delicious!! I made some RG King City Pink beans today and the broth was so yummy!! I ate them with cilantro rice, avocado, a tiny bit of chopped white onion, more cilantro, radish, lime, and a bit of hot sauce.

  • sophia_a542dt on April 16, 2026

    Used Mayacoba beans for this. So simple and so good.

• Heirloom beans in the slow cooker

  • rmardel on November 01, 2025

    Easy way to get a supply of beans to use in other dishes. Excess can be frozen. Results are superior to canned beans for very little effort. However if you just want a pot of plain beans to eat, I tend to feel the stovetop or oven adds a little more to the flavor.

• A simple hummus

  • QuinceHouse on February 15, 2026

    I loved how fluffy and light this was without oil in the hummus. The bean broth made it so smooth and the drizzle of olive oil on top was just a lovely bit of added flavor.

  • westminstr on May 24, 2026

    I didn’t have lemon, subbed yogurt & a bit of sumac. I kind of riffed on the proportions but used the immersion blender as recommended. Never wouid have thought of this but the texture was amazing (light and fluffy). Used RG chickpeas, cooked in the IP for 55 minutes, they were perfect! I also liked using bean broth instead of ice water bc the hummus was warm.

• White bean and anchovy dip

  • lean1 on March 08, 2025

    This was delicious. I used rice wine vinegar and dried thyme. Will make it often.

  • EatinSnax on January 22, 2026

    Excellent accompaniment to fresh or roasted vegetables. Very simple to whip up. The recipe only makes about 1 cup, so I like to double it. Freezes well.

• 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.

  • bfish on December 31, 2025

    This is so easy and delicious! It makes a ridiculously small amount of dip, I’d at least double in the future.

• 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.

  • rmardel on November 17, 2025

    Like SheilaS, I used Rancho Gordo Marcella beans for this and thought they were perfect. I had just returned home from a trip and had everything in the pantry except garlic, but I used confit garlic from the fridge and mashed into the dressing. It was fabulous, probably pretty close to a perfect lunch.

  • PennyG on February 19, 2026

    Absolutely delicious! I made as written with RG Royal Corona Beans, but this would be a great base recipe for endless riffs.

  • PacoHayd on June 01, 2026

    Pretty good even with having only parsley on hand. Looking forward to making it again with other fresh herbs.

• California-style lima bean succotash

  • Lmaru on March 30, 2026

    Needs a bit more spice and acid for my palate. I would up the lime juice and tomatoes next time and use less corn. I served it as a cold salad ?

• 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.

  • nlehrer on February 13, 2026

    The most delicate little beans. Delicious, springy, and marinade-y

• Raw asparagus and runner bean salad

  • hashi on June 06, 2025

    Used King City Pinks. This is a super easy and really refreshing salad, perfect for spring and warmer weather.

• Garbanzo salad with shaved red onions and fennel

  • QuinceHouse on April 05, 2026

    One of our favorite salads definitely use the mandolin.

• Garbanzo salad with Spanish chorizo and red peppers

  • KNivia on March 30, 2026

    I made some changes to this recipe …first of it was hot out I would make it as suggested but since it’s cold out I cooked everything in my cast iron skillet. I sautéed the chorizo, then the onion followed by the garbanzo beans. I then added salt/pepper and pimenton to taste. Followed by jarred piquello peppers. Once everything was cooked together I added the pineapple vinegar and served the bean mixture on sourdough toast topped with 1/2 am avocado. It was really good!

• 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.

  • DebCooks on November 14, 2025

    Really delicious soup with depth of flavor due to intense fennel pairings: fennel bulbs and seeds The saffron added a lovely colour to an otherwise fairly bland green. Really good!

  • lhaddad7 on February 12, 2026

    I feel like a commenter on a NYTimes cooking recipe bc I didn’t have anything but canned beans, didn’t have enough fennel, forgot to peel the potatoes…but it turned out great! Really simple and delicious.

• 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.

  • redbird on October 04, 2025

    Excellent recipe. I let the soup simmer for an additional hour. The extra time enable the broth to become very silky due to the country ham. Definitely will make again.

  • bfish on December 30, 2025

    Subbed chicory and pancetta, used large white Limas. Very good.

  • bfish on January 20, 2026

    Used napa cabbage this time. Equally excellent. I love how the greens don’t get cooked too long.

• Senate bean soup

  • QuinceHouse on January 22, 2026

    Amazed by the creaminess of this soup! You would think it was made with dairy. All of the recipes from this book seem to be wholesome and hearty. It can easily be adapted to include extra vegetables (I added two potatoes that needed to be consumed).

• Breakfast soup with white beans, chicken stock, and chorizo

  • rmardel on November 01, 2025

    Very good soup. I used cannellini beans and doubled the chorizo. I thought it needed a touch of smoked paprika, but that could just be due to the specific chorizo I was using. I would happily eat this any time.

• White bean and cabbage minestrone

  • DebCooks on November 14, 2025

    A robust soup with lots of vegetables. The layering of vegetables re. cooking each for 5 minutes after each addition delivered a rich flavor. I substituted kale for the zucchini. I used a different [Rancho Gordo] white bean than the recipe recommended, and it was still terrific.

  • Chefjames1 on January 08, 2026

    I added hot sausage which was good but I think it still would have been great without it. There is a lot of depth from the veggies themselves (I omitted celery) and I was surprised the flavor without any added seasonings in the recipe.

  • jessica_qyreaf on January 29, 2026

    Having made the white bean and fennel soup from this book earlier this week, we were looking for a recipe to use up the other half of the pot of cannellini beans we’d made. We subbed in Tuscan kale as another reviewer suggested for the zucchini and green beans to make it more winter friendly. Also herbes de Provence for the fresh basil, and fennel for the celery (trying to use what we had on hand). We didn’t need to cook it the 2.5 hours before we could eat it (weeknight didn’t give us enough hours—we did about 1 hour before adding beans in last step), although I’m sure they are right that it would make the cabbage more delicious.

  • QuinceHouse on February 22, 2026

    I really enjoyed this but found that many of the vegetables disintegrated by the end. I still enjoyed the soup but would have liked for more texture.

• Sopa tarasca

  • mlonigan on July 31, 2025

    It reminded me of watered down bean dip, I enjoyed the plain beans more than the soup.

• Jeremy Fox's yellow eye soup

  • alias058 on December 11, 2025

    Really good recipe. The yellow eye beans produce a blonde broth with a lot of body. It took a little longer than I expected for the vegetables to get soft. Will definitely make again.

  • hashi on December 17, 2025

    So delicious. Added a little tomato paste and chopped collards, as suggested in the On Vegetables version. Yellow Eye beans are the best and this soup showcases them so well. I can’t wait to have it again.

  • ldebuys on March 18, 2026

    This was good, but I ultimately felt like it wasn't worth the effort it took. Was that impression formed by the fact that I made it on a Tuesday with two small children asking for help and my husband making soda bread at the same time? Perhaps. It was good, it tasted virtuous, I will happily eat it again, but I always forget how long it takes to chop things. Maybe a better weekend cook for me. I used one pound of yellow eyes and a half pound of buckeyes.

  • matthew_jiod3h on April 16, 2026

    BEANS

• Sopa campesina

  • lindsay_halbio on February 21, 2026

    Simple and delicious recipe. The tortilla strips add great flavor. I added quite a bit of cilantro to give it more punch.

  • lindsay_halbio on February 21, 2026

    Simple and delicious recipe. The tortilla strips add great flavor. I added quite a bit of cilantro to give it more punch.

• 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.

• Mexican chickpea and chicken soup (Tlapeño soup)

  • lean1 on March 08, 2025

    Way Way Way too hot with just one chili. Can't imagine using two. I would probably half the chili and remove the seeds and add many more vegetables.

  • meginyeg on November 04, 2025

    We thought this was delicious. I added mushrooms just because I had some to use up. Served it over rice. Will have again.

  • vicki_fmh94k on April 27, 2026

    I loved this soup, it’s delicious! I did cut the chipotle in half cause I’m sensitive, and it was perfect. I added about 1T salt, only used 4 cups broth and topped it with the avocado and lime juice to serve. Also paired it with sourdough bread to help sop up the broth.

• Royal corona beans in a creamy tomato sauce

  • DebCooks on December 15, 2025

    Wow! Delicious and hearty as a main dish. Served with a side of focaccia bread and a salad, it makes an excellent, satisfying meal.

• 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).

• Alubia blancas with clams and Spanish chorizo

  • PinchOfSalt on May 18, 2025

    Tasty, minimal prep. Other than sourcing the Spanish chorizo, easy to pull together all of the ingredients, especially if you live in an area where clams are common. I've made this recipe just once and felt that the broth was a bit lacking in punch. However, that could be due to my using out-of-season plum tomatoes (next time try some nice canned ones if it isn't peak season?) and having to guess how much broth should go with the beans. The recipe gives no measurements, not even something like "just enough to cover the beans". So the broth turned out rather lighter in color than the photo in the book and while the taste was fine, a more concentrate broth would have pleased me more. I'm also thinking just a touch of red pepper heat might be nice... As a final thought, I used pre-sliced Spanish Iberico Chorizo, obtained from a regional grocery chain (Wegmans). This avoided the cost of buying an entire sausage and saved time when finely chopping the chorizo.

• Vegetarian charro beans

  • valderaa on February 25, 2025

    Delicious! Lots of veggies. Easy, relaxed cooking. Starting with cooking dried/soaked Bayo Chocolate beans and prepping ahead, took me all afternoon. I added chile powder, paprika, and some cayenne because I did not use chorizo or bacon. I made the poblano strips adding shiitake mushrooms. Served with avocado, lime and cilantro. So good!

• Southwestern chili con carne

  • PinchOfSalt on December 30, 2024

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

  • 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.

  • jennsutherland on February 20, 2026

    Use less liquid than called for if you want this to be more chili/dense. Flavor is outstanding

• Heidi Swanson's Christmas lima stew

  • rmardel on November 18, 2025

    This is a fabulous soup, very hearty and satisfying without being heavy. The layering of flavors is fantastic. I cooked the beans the day before using the oven method and everything turned out beautifully.

  • jessica_qyreaf on January 10, 2026

    Really enjoyed this soup and its less usual flavor profile. Toppings really make a difference to fully enjoying it. I didn’t think I even liked celery until I had this soup!

• Persian herb, bean, and lamb stew (Khoresh-e ghormeh sabzi)

  • QuinceHouse on February 08, 2026

    Enjoyed by my guests but not my favorite. It took a long time (four hours) and was not as bean forward as I wanted it to be. I would double the beans next time and blitz the herbs in a food processor to save time. Serve with tahdig and Persian love cake and you have a fabulous Persian dinner.

• Basque-style bean and kale stew

  • PinchOfSalt on May 03, 2025

    A keeper! Used bean broth plus a glob of Better Than Bouillion chicken concentrate instead of the bean broth plus chicken broth (two separate things) in the recipe, left out the shredded ham hock. It was delicious but definitely not visually appealing (murky and dark). (I did this because I was overly generous with water when cooking the beans so the bean broth turned out to be less flavorful.) Next time I might cook a small ham hock when cooking the black beans so I will have some shred-able ham hock available. Another approach might be to skip the meat per se and toss in a bit of BTB ham concentrate for flavor... Oh, and I subbed Sherry vinegar for the pineapple vinegar, and used regular (not hot) pimeton.

  • SarahL on November 18, 2025

    Delicious! And after cooking the beans, this didn’t take much time to come together. Rich and healthy feeling at the same time. Made great leftovers.

  • Lsblackburn1 on January 13, 2026

    Very tasty. I think I’d use ham shank instead of hock next time - maybe it’d be easier to get more meat from? Or cook the hock in the beans for more flavor? Definitely serve with crusty bread!

  • nlehrer on February 05, 2026

    Added mushrooms and potatoes to make it more hearty. Also started by browning a sausage and deglazing the brown bits in the pan with the onion

  • redbird on April 18, 2026

    Excellent recipe that is a definite repeat! Rather than a ham hock, I used the ham bone left from our Easter ham. Simmered the bone with the beans and vegetables very slowly for 1.5 hours which produced an extraordinarily silky, flavorful broth. Added a cup of finely diced ham (which I cut from the bone before simmering) during the last 15 minutes.

• Rancho Meladuco's pinquito beans with Medjool dates

  • wcassity on November 25, 2025

    Super delicious. Made as-is including the beans and dates called for except threw in some leftover smoked brisket together with the bacon. Served over baked sweet potatoes.

• Garbanzos with sautéed spinach and pimentón

  • rmardel on November 17, 2025

    This was very easy to pull together if you already have cooked chickpeas. I thought it needed more pimenton than was called for in the recipe, and I probably almost doubled it. I would have perhaps sautéed the onions together with the chickpeas and spice longer before adding the spinach and liquid. The results were still quite good as a side, but for my taste not compelling on its own. I think I would prefer a higher proportion of chickpeas to spinach, perhaps halving the spinach if I make this again.

• Christmas limas in a Gorgonzola cream sauce

  • rmardel on November 30, 2025

    This was absolutely fabulous! I would never have thought of this combination on my own, and never having eaten Christmas limas, I was generally pretty doubtful about how this would work. But the final dish was both special and comforting at the same time. Will make again, not in the least because Christmas limas are set to become a new pantry staple.

  • QuinceHouse on February 15, 2026

    Loved this. The sauce was so decadent and the Christmas limas were delicious.

• Pork and bean stew (Spanish fabada)

  • rmardel on November 03, 2025

    This is an excellent fabada with all the classic ingredients and the expected meat-forward, yet complex flavor profile. My ham hock was larger than recommended in the recipe and I think I would not do that again, looking for a smaller hock. And I almost wish it had more morcilla. so I might add more next time, but that is simply personal taste.

• Costa Rican gallo pinto

  • hashi on November 25, 2025

    Made with Rancho Gordo’s Negro de Suelo beans. Delicious, fast, simple. I’ll make and eat this on repeat. Don’t forget the Salsa Lizano…you can even add some toward the end.

  • KateS27 on May 10, 2026

    So delicious!

• 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.

• Moros y Cristianos

  • ldebuys on April 04, 2026

    This was simple and delicious. A very satisfying preparation, and I'll make it again!

• Italian pasta e fagioli

  • KateS27 on April 23, 2026

    I thought this was yummy! It was not my absolute favorite in the world, but it was tasty and I’ll look forward to leftovers still!

• 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.

• 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!

  • DebCooks on November 14, 2025

    Excellent! This was a smash hit -- the beans provided a lovely flavor paired with the rich tomato sauce. The addition of melted cheese made the dish!

  • QuinceHouse on February 04, 2026

    Slightly disappointed because of the hype. These are good beans but they are not pizza.

  • mackenzie_nemo6r on March 10, 2026

    -Flavor develops and tasted better than next day -Overwhelming amount of beans. Consider reducing by 1/3

  • matthew_jiod3h on April 09, 2026

    Great recipe

• Falafel with tahini sauce

  • christineakiyoshi on February 16, 2025

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

  • Rachel_ on June 01, 2026

    Four stars for the falafel…two for the sauce.

• Poblano strips [topping for beans] (Rajas)

  • valderaa on February 25, 2025

    Easy and delicious

• Polenta with borlotti beans and tomato sauce

  • redbird on February 21, 2026

    Used RG cranberry beans and the optional pancetta. Easy to pull together and very tasty. Just the thing for yet another snowy winter night.

  • KateS27 on April 19, 2026

    Oh my goodness! This was so yummy! I made it all plant-based with vegan butter, vegan parm, and I topped with shiitake bacon. I used RG cranberry beans. So good!

  • Chefjames1 on February 14, 2026

    Great beans, I paired with savory grits and collard greens from Afro Vegan cookbook and it all went really well together.

• Creamy polenta

  • redbird on February 21, 2026

    Used more water than called for in recipe. Very creamy.

  • KateS27 on April 20, 2026

    Yum! Made with vegan butter and vegan parm and topped with RG cranberry beans in a tomato sauce (another recipe in the book) and shiitake bacon.

• Chiapas-style ground beef, cabbage, and white beans

  • scher019 on December 23, 2025

    Great weeknight recipe and can re-work as the week goes on. I used ground turkey and King City Pinks because I had them. Otherwise followed the recipe.

  • tmjellicoe on March 17, 2026

    Underwhelmed with this recipe. It was easy to make though. While all the components are tasty together, I was searching for more flavour. I would make it again because it is an economical recipe, I will also start adding spices to amp up the taste. I did eat it with tzatziki the second night which helped. Standard taco topping would also be in contention.

• New England baked beans

  • imaluckyducky on March 31, 2025

    5 stars - perfect as written. Nice balance between the savory and sweet, this is definitely not the cloyingly sweet of Busch’s baked beans. Used cranberry beans which had thicker skins than what I am used to but was still delicious. Thickened with smooshing some of the beans

  • colinary on May 28, 2026

    Used navy beans. Did the standard sweetener. Chicken broth instead of water. Might've added a little more water through cooking as they were slightly on dry side.

  • dj0447 on February 02, 2026

    This recipe is absolutely delicious, but I recommend doubling the ketchup/brown sugar/maple syrup mixture for saucer beans. My New Englander husband loved them!

• Vermont baked beans

  • imaluckyducky on May 28, 2026

    4 stars very good, not overly seeet. In the vein as Busch’s baked beans. Used pork belly because I’m a heathen

• Boetticher family cornbread

  • Chefjames1 on March 29, 2026

    Really good. The custard layer is nice. I sometimes add whole corn and chilis as well

• Norman Rose Tavern's black bean burger

  • QuinceHouse on March 17, 2026

    These replaced my beloved go to black bean burgers immediately. They’re so good my carnivore husband asked for them over beef for dinner.

• Tortillas in a black bean sauce (Enfrijoladas)

  • dj0447 on January 10, 2026

    This was a tasty recipe that we enjoyed, but I thought the sauce needed a little more flavor and spice, so I added some chili powder and oregano to it.

• Cheesy black bean and corn skillet bake

  • angela_ps5lei on March 25, 2026

    I used havarti and cheddar

  • miriam_d1k46l on June 03, 2026

    Delicious. Added some chili powder and served with hot sauce.

• Roasted chicken thighs over poblano and white bean sauce

  • susan_7975wr on April 24, 2026

    Good. Added roasted tomatillos and cilantro to sauce.

  • susan_7975wr on April 24, 2026

    Good. Added tomatillos and cilantro.