Lentil Salad with Sun-Dried Tomatoes, Chicken, and Feta
This recipe is adapted from Salad of the Day: 365 Recipes for Every Day of the Year by Georgeanne Brennan. Georgeanne says: "Earthy, quick-to-cook lentils make a bed for this...
Recipes
Baked Cassoulet Beans with Summer Squash & Corn
Nothing beats pulling a bubbling cassoulet out of the oven. Our Cassoulet beans are West Coast–grown from classic French Tarbais seed stock, and have been bred for this slow-baked dish....
Zucchini with Garbanzos in Yogurt
When your zucchini plants decide overnight to start producing, this recipe is such a winner. It's inspired by a recipe from the new book Falastin: A Cookbook by Sami Tamimi and...
Marinated Royal Corona Beans
This recipe is very flexible, so go ahead and adjust it based on your tastes and what’s in your kitchen. Once you find your perfect bean marinade, you’ll be set!...
Xoconostle Relish
This salsa is similar to a relish. I add a healthy plop to a bowl of good beans and call it a meal. The photo features Ayocote Morado, but any...
Lentils with Cabbage and Morel Mushrooms
As almost everything I make goes, this one is easy to improvise with. I had morels so I used them. Maybe you have shitakes or porcini. The method is the...
How to Cook Prepared Hominy
Hominy is nixtimalized corn that has been treated with cal to release the vitamin niacin, making the grain healthier and easier to digest. Here’s how to cook hominy, also called...
Red Chicken Pozole
When cooking chicken pozole, it’s best to use dark meat, as breasts can overcook in an instant. If you insist on using white meat, be sure to time the cooking...
Classic Red Pork Pozole
This is the classic pozole of central Mexico. You might find some regional or personal variances to the cuts of pork or the combination of chiles, but if I were...
Chile de Árbol Salsa
½ cup dried chiles de árbol, wiped clean with a moist towel, stems removed 1 Roma tomato ¼ cup pineapple vinegar or apple cider vinegar Juice of 2 Mexican limes or key...
Winter Vegetable Stew
3 tablespoons olive oil, plus more for serving 1/2 onion, sliced thin 3 cloves garlic, smashed 1 bulb fennel, chopped 1 bunch kale, chopped into bite sized pieces 2 leeks,...
Baked Royal Corona Beans
Recently a bunch of friends got together and had a bean party in Orange County. You can read all about it here. I look forward to doing it again. Hostess...
Lentil and Potato Stew
After years of indifference, lentils are part of my kitchen repertoire. Beans aren’t going anywhere and in fact, they’re a very different sensation. But I am smitten with how quickly...
Lentils Folded Into Yogurt, Spinach, and Basil
Peter Miller’s Lunch at the Shop: The Art and Practice of the Midday Meal is a favorite book of mine. Peter has a famous architectural bookstore in Seattle and he...
Summer Heirloom Bean Casserole
First I will tell you that I meant to make Deb Perelman’s Pizza Beans. This Smitten Kitchen recipe has been one of the most talked-about and produced recipes I’ve ever...
Garbanzos, Spinach and Smoked Paprika
There was about a cup of garbanzos and a cup of their broth sitting in the refrigerator. I was starving. Well, quite hungry. I added some frozen spinach, olive oil...