Italian white bean salad with Rancho Gordo Alubia Blanca beans, pepperoncini, arugula, roasted red peppers, and Pecorino Romano. A fresh, easy side dish for pasta or grilled meals.
A rich crab and white beans recipe made with Rancho Gordo alubia blanca, bacon, roasted garlic, and cherry tomatoes. Served over rice using the 50/50 method for perfect texture and flavor.
A rich, comforting pasta e fagioli made with Rancho Gordo cranberry beans, pancetta, cabbage, and red wine. Built step by step for deep flavor, then finished with olive oil and a splash of balsamic to bring it all together.
A light, brothy cranberry bean and farro soup made with Rancho Gordo beans, finished with lemon, spinach, and extra virgin olive oil. Simple, comforting, and the kind of meal you’ll want to make again tomorrow.
Sometimes the second meal is the best one. This pot of Rancho Gordo black-eyed peas turns leftover ham into a deeply comforting, slow-simmered dish worth waiting for.
Rancho Gordo field peas recipe with thick-cut bacon and roasted red peppers, served over baked potatoes. Hearty, simple comfort food.
A slow, comforting bowl of shrimp, andouille, and white beans over creamy polenta — smoky, saffron-warm, and built from pantry staples with intention.
A cozy, Southern Italian–inspired pasta with orecchiette, sausage, creamy white beans, and broccoli rabe—finished loose and glossy for maximum comfort.
A hearty, slow-simmered pasta fagioli made with Italian sausage and King City Pink Beans. Comfort food for cold winter days, cooked low and slow.
Tender poached cod resting on smoky King City pink beans, bacon, and greens in a comforting winter broth.
This Italian bean pasta starts loose and brothy on purpose. Pasta cooks directly in the beans, creating a creamy, deeply satisfying vegetarian dish without shortcuts.
A rice-forward Hoppin’ John built for New Year’s Day—patiently cooked, gently finished, and meant to be shared with people you want to carry into the year with you.
Made with Bullet
