I have previously posted a few other recipes for white beans made in a broad Indian stye. See, for example, this, this, this and this. Looking at these recipes—or, for that matter, at my other Indian bean recipes as well—you might think that they’re all iterations of each other. And you’d be right—that is pretty much what cooking is. You find a general palette of flavours you like and play with proportions and with a few additions and subtractions and expand the range of preparations you make. Today’s recipe for white beans is most obviously an iteration on the recipe I posted in December for “White Bean Stew with Cumin and Ginger”. This one adds more spices and alters the proportions of acid and sugar and ends up a clear relative but with an identity of its own. I make it with Rancho Gordo’s Alubia Blanca beans but if they’re not available when you read this it would be just as good with their Cassoulet, Gay Caballero, Ayocote Blanco or Marcella beans. And if you don’t have any white beans, any other mild bean such as the Mayacoba would work well too. What you want is a bean that will hold its shape and whose pot liquor will let the flavour of the spices come through. I have a block against using the much larger white beans like Royal Corona or Large White Limas in a dish like this but I couldn’t explain why. Just go with it. Continue reading
My go-to way of cooking beans for lo these many decades has always been in the form of a stew or braise—be it a curry of some kind (like so, so, so, so, so, so or so, to take just a few examples) or in a non-Indian style (like so). This changed at the end of last year when I cooked up a pot of Rancho Gordo flageolets and used them as a base for grilled pork and poached fish. This acted as a gateway drug of sorts and I”ve been preparing beans more in this style. The recipe I have for you today takes it to the logical conclusion: the beans becoming not the base for something more flavourful placed atop them but the main story in and of themselves. I first made this salad for the New Year’s Eve dinner we shared with the friends we have been podding with (please forgive the unintentional pun) and have since made a few variations. Here’s the “original”. Continue reading
Last month we split half a pig with a friend. When putting in the cut order we asked for the chops to be cut as thick as possible and some rather thick chops duly showed up. I finally got around to defrosting some earlier this week. I dry-brined them for a couple of days while I figured out what to serve them with. In the pantry were a packet of Rancho Gordo flageolet beans. I’d never cooked flageolets before and didn’t remember purchasing these. But I decided to give them a go anyway.
I cooked them very simply with a few small parmesan rinds (and salt added at the end). I drained some on Wednesday and tossed them simply with a dressing of garlic, kosher salt, pepper, olive oil and the last of some lemon-infused white balsamic vinegar. I let the beans sit in the dressing while the pork chops came up to room temperature and got grilled. Once the pork had rested, I sliced it thin and served it atop the warm beans. It was dynamite. Continue reading
My friend Aparna—she of “reading Christie during the lockdown” fame—recently acquired a kalchatti, a traditional soapstone pot used in parts of South India. Ever since then my life has become a living hell. She goes on about it in a nauseating manner on Whatsapp, with hourly odes to its glory, each accompanied by 32 photographs (on average). I have decided to purchase one of my own just so I can shut her up. The problem is it costs the fucking earth to have one shipped from India and the only one I can find in the US at a reasonable price will require me to season it before use—a process that involves a daily sensual massage of the damned thing with turmeric and castor oil for anywhere between 10-25 days. Yes, who am I kidding, I will almost certainly buy it and anoint it in this kinky manner. Until then, however, I have been inspired to break out a far inferior stoneware pot I purchased several years ago from a local Korean store and start cooking in it again on the regular. I made a traditional Kerala-style fish curry in it last week and yesterday I improvised a stew in it with ayocote blanco beans from Rancho Gordo that came out rather well. Herewith, the details. Continue reading
Well, the worst of our national nightmare is over. The orange oaf is not going to go quietly, and he’s not going to go completely—and he’s going to do a lot more damage on the way out—but he’s been fired. No better fate for the loser who hates to lose than to be declared a loser on every TV set in the world (well, prison would be even better). Like everyone else in the US I spent the week unable to think about anything but the elections—and like most people on the Left I spent most of the first two days since the evening of November 3 in a state of dread, bracing for the worst. It began to become more apparent on Thursday that Pennsylvania and Georgia would make the final count in Arizona moot but I couldn’t bring myself to embrace it until Biden’s margins of victory became recount-proof (yes, recounts will happen in a few states but his lead is too large now to be overcome by a small plus/minus here and there). I began to hope yesterday but it was only this morning that I finally unclenched and exhaled. The only thing I did all week—other than obsessively check the vote counts—was cook. Cooking is not always relaxing but this week it kept me from going crazy. I thank my many-armed gods that the week ended the way it did; because if it hadn’t, no amount of good food would have taken that taste out of my mouth. Continue reading
Way back in January, before there was a global pandemic, I posted a recipe for chana masala made with kala or desi chana. These smaller, darker chickpeas (compared to garbanzo beans aka Kabuli chana in India) have, as I said then, been eaten in India much longer than garbanzo beans. They can be prepared very similarly but are far from identical. They’re smaller and their skins are harder and their texture much denser; and their flavour is earthier and not as “sweet” as good garbanzo beans can be. So far, so repetitious. Here’s something new: back in January I’d said that I’d heard a rumour that Rancho Gordo—the Californian purveyor of bespoke beans—might soon start carrying desi chana. 10 months later that rumour has turned to fact. Rancho Gordo’s desi chana will be going on sale around Thanksgiving. If you’re not in their Bean Club (yes, I know) you’ll have to punch other people in the mouth to get them into your cart when they go on sale. (Well, you’ll be shopping online but you can always imagine.) Since I’m special (by which I mean, I know things Steve S. of Rancho Gordo doesn’t want you to know about his whereabouts in April of 1982), I was sent a few packets of these to play with before you heathens get anywhere near them. You can therefore view this as a sort of sponsored post if you like—I can certainly be purchased for less than the price of a few packets of beans. More accurate would be that Steve and I are old friends and that he clearly doesn’t need a D-list food blogger like me to talk him up when he has all of the North American food world falling over itself to praise his beans. At any rate, I’ve made a few different preps with them and this is the one the missus thinks I should share first with the public. Continue reading
It’s a wild time in American food media right now. It’s an ecosystem I observe from a bit of a (privileged) remove and it’s been wild to see problems that have been obvious for years suddenly seemingly coming a head and spilling over. I might have a bit more to say about this in a couple of days if it doesn’t all get worked over by smart(er) people on Twitter who are closer to/in that world. On Thursday, probably. Today all I have is a recipe for beans. As always, I use beans from Rancho Gordo. In this case, it involves Yellow Eye beans but you can also make it with a number of their other beans, including Cranberry, Marcella, Moro and even the Midnight Black. This is a very simple prep indeed—as long as you have a carcass of a smoked chicken on hand. And if you don’t, a smoked pork hock or smoked ham will do. And if you don’t have that either, maybe just the carcass of a roast chicken. Or if you’re vegetarian/vegan maybe some smoked tofu. Just as long as you have a way of getting some smoke in there (liquid smoke?). Continue reading
One of my earliest recipes on the blog was this one for an Indian-style stew of pork and beans. Five years later, here is another. It is a simpler preparation than the previous but no less delicious. There are a number of similarities. Both use large white beans from Rancho Gordo. The first uses the very popular Royal Corona bean, this one uses the Large White Lima. The Large White Lima is a very underrated bean, in my opinion, if somewhat in the Royal Corona’s sizable shadow (I don’t mean to set up a Royal Corona backlash on account of its namesake.) You set the beans to cook simply with water and while they’re getting done you prepare the pork. When both are done, you add the pork to the beans, stir, cover and simmer for 10 minutes or so to let the flavours meld. You’re basically adding the pork as a sort of tadka to the beans. The pork itself in this recipe is made very simply, with very few ingredients, as a dry’ish curry. The combination of the pork and beans, however, is anything but basic: the flavour is complex and rich; and the whole is highly comforting. That’s a good thing at any time but especially in these times. Give it a go: you won’t regret it. Continue reading
Chana masala is a very popular dish in Indian restaurants in the US and its popularity is not a mystery. It is also one of the rare dishes made in North Indian restaurants in the US in a manner not unlike that of home kitchens. This is not to suggest that there is only one proper way to make chana masala. Like most Indian dishes, it is subject to a wide variety of variations—of texture and flavour—depending on what part of the country you are in. And dishes that may seem obviously to be in the chana masala family may have different names in different parts of the country—see ghugni in Bengal, for example (though that’s more typically made with dried yellow or white peas).
The recipe I have today is my lazy, short-cut method for making chana masala in a North Indian style. Well, it’s not so much of a short-cut, I guess, as it involves first cooking Rancho Gordo garbanzo beans on the stove-top. But that’s the only bit that requires time—everything else is quick and easy! Continue reading
I posted a picture of this black bean dish on Twitter yesterday and said I’d rustle up a recipe if there was interest. Among those who said they were interested was Mollie Katzen. Well, even though I was not planning to post a recipe this week, and even though our town was hit by a tornado last evening, I cannot say no to Mollie Katzen. Here therefore is the recipe. I made it with Rancho Gordo’s Midnight black beans, which are my absolute favourite black bean. They cook up fast, have a wonderful creamy texture and yield a delicious pot liquor that matches up well with whatever you throw at it. In this case, I did not throw very much at it. I cooked the beans on their own with a stick of cinnamon and tez patta (dried cassia/Indian bay leaf) and when done added to the pot a “tadka” of onion, tomato and garlic with a simple spice hit from cumin seeds split in hot oil, cracked coriander seed and a few dry red chillies. Not much to it, very easy to make, and extremely delicious. I had a big bowl for lunch, garnished with a bit of cilantro and with a squeeze of lime on top. Simple is good. Continue reading
Every time I post a recipe for a curry I hear from friends who wish I would post recipes for Indian dishes that didn’t require too many ingredients they don’t have on hand. I don’t quite understand this complaint. Most Indian spices can be used in a wide range of dishes, it’s possible to get them in small quantities, and in the era of the internet it’s possible to get them easily even if you don’t have a good South Asian store within easy reach. And if you have more than you need just cook more Indian food. Problem solved. All that being said, here is a recipe for the whingers and moaners: it’s for a curry of dried beans cooked a la rajma, but made with very few spices indeed—and with ones that even those who don’t cook Indian food very often are likely to have on hand. As with all my bean cooking, this was made with my friend Steve’s Rancho Gordo beans. This particular batch was made with the excellent but elusive Snowcap bean. I don’t think they have it available right now but the good news is that you’ll achieve excellent results with beans such as Domingo Rojo, Ayocote Morado, the almighty Royal Corona, and even the cassoulet bean. If you don’t have any of those on hand either, use whatever you have. Continue reading
It’s been a while since I last posted a recipe. I don’t know how you’ve all coped: you’ve probably been on bread and water, praying. Your prayers have been answered. Especially if you are a vegetarian. In fact, not only is this recipe vegetarian, it’s also vegan and gluten free. Alas, it is probably not paleo (though I’m not entirely sure what a paleo diet forbids) and nor is it nightshade free (I’m not making this one up). Nor is it made in an Instant Pot; though I don’t doubt that the more enterprising among you will be able to figure out how to make it in an Instant Pot—I assume you will use the time you save in some activity that will better your mind and character.
I kid, I kid: I make fun of the Instant Pot in order to bug friends who are high up in its cult; the truth is most Indians do cook dried beans in pressure cookers (though we were doing so long before the Instant Pot came along). This recipe, however, uses my friend Steve Sando’s excellent Rancho Gordo beans and those cook implausibly fast on the stovetop. If you’re using beans from some other source, a pressure cooker may be the prudent choice. If you’re using canned beans then I will pray for you. Continue reading
It has been a while since I last posted a recipe for beans. It’s been almost a year, in fact; I don’t know how you’ve all coped. That recipe was for North Indian style rajma or red beans, cooked, in a bit of a twist, with cauliflower. Cauliflower aside, that was a simpler variation on the very first recipe I posted on the blog, for a more classic rajma preparation. This one is simpler still: there are no esoteric ingredients here (depending on how often you use powdered turmeric) and it’s not a very fussy prep. The result, however, is very tasty. It would probably be less tasty if you were to use beans from a source other than Rancho Gordo (full disclosure: the proprietor, Steve Sando, is one of my proteges). Their vaquero bean is what I used here—the colour and markings make for a striking presentation. And its texture and ability to hold its shape makes it perfect for the pressure cooker (which I deployed here as I was a bit pressed for time). You’re probably more modern than I am and have an Instant Pot; it should be easy enough for you to figure out how to adapt this recipe for it. But if you have time, the results will be even better if you just cook it long and slow on the stove. Continue reading
A couple of weeks ago I posted a recipe for a warm octopus and chickpea salad. As good as I think that salad is, it requires both an ingredient not easily to hand as well as a lot of preparation time. And in the height of summer that’s not always what you want to do. This corn salad, however, is a different story. It’s not so much a recipe as a list of ingredients and you can vary the proportions according to your liking and how much of each you have. And getting the corn off the cob is as much hard work as you’ll have to do. Do get farm-stand sweet corn though—there’s no substitute for it. We’re very lucky in our town to have a local grower (Grisim’s Sweet Corn) set up a stand as soon as their corn is ready for harvest—the sweetness of freshly harvested sweet corn can’t be beat. In this recipe I also use cucumber and sweet onions from our CSA (the excellent Open Hands farm) and heirloom tomatoes and mint from my garden. The secret weapon is Rancho Gordo’s pineapple vinegar, which lends just enough tang to liven up the salad but doesn’t in any way fight with any of the other flavours. However you do it, you’ll end up with a great and easy side dish for barbecues and potlucks—it’s particularly good with simply grilled steaks. Continue reading
I’ve posted a number of recipes that use my friend Steve Sando’s Rancho Gordo beans. I think his beans are great and I haven’t had better. But I’ve secretly always thought that the best thing he carries might actually be a vinegar. Specifically, banana vinegar. It’s made from fermented bananas on a plantation in Mexico, and costs a lot, but it smells like heaven and tastes pretty good too. I can’t bring myself to cook with it; I can’t even bring myself to make a vinaigrette with it: instead, I just pour glugs of it over things so I can get that aroma. This summer I’ve been making a number of warm salads that use it to impart a tang with just the right amount of fruity sweetness. Here is a recent version that came out quite well. It features “baby” octopus along with another great Rancho Gordo product, their incredibly fresh garbanzo beans. If you don’t have octopus at hand or it’s not to your taste, you can just as easily substitute shrimp; you could even make it vegetarian and go with potatoes instead. Continue reading
Here is the third recipe from my first outing with a bag of Rancho Gordo hominy. I actually made this alongside the palak posole and before the pozole rojo—I note this for the benefit of my future biographers. Unlike the palak posole, where the hominy was replacing paneer (two things that are nothing alike), this recipe is not a stretch. I am not alone in putting sweet corn kernels in my keema as a matter of course. Of course, hominy does not taste like sweet corn and you might say that in this recipe it actually replaces diced potato: working both as an extender and as a textural contrast to the ground meat (keema). If you don’t have hominy on hand just dice two large potatoes. But if you do have hominy on hand or are looking for more uses for it, give this a go. Whichever way you make it, it’s very simple. Continue reading
So I said last week in my Palak Posole post that I’d not already purchased hominy/posole from Rancho Gordo on account of the fact that I associated posole entirely with the Mexican soup/stew of near-identical name, and that as our local house of Mexican goodness, El Triunfo, offers a very good version on weekends I didn’t need to make it at home. Here I am, therefore, with a recipe for a rough and ready pozole rojo. You see, I soaked and cooked a pound of posole last week and even after using a lot of it in the Palak Posole and some more in a keema dish (recipe coming soon) I had a few cups left over. And as I also had a large package of pork neck bones in the freezer, it was hard to not end up making pozole. I’ve eaten a lot of pozole but have never made it before. Scanning the intertubes it didn’t seem like the hardest thing to do. What follows is an approximation/intersection of a number of recipes I looked at. If you want a more precise recipe (and with chicken rather than pork) you could do far worse than to look at the posole rojo recipe in the Rancho Gordo e-booklet on posole. Whatever recipe you use, the results are likely to be good. Continue reading
Between being in Delhi (and briefly, Hong Kong) and being back and reporting on meals in Delhi and Hong Kong it’s been a while since I posted a recipe. Here is one that is a riff on how I normally make rajma, or North Indian style red beans.
I don’t usually go about making rajma with cauliflower (though I have been known to make it with kale). This just sort of happened because I had some cauliflower in the fridge that was just beginning to brown and it needed to be used up. But the result was very good and so, like the kind and generous person I am, I am willing to share the recipe with you.
As always with my bean cooking this is made with my friend Steve Sando’s Rancho Gordo beans, Yellow Indian Woman beans, to be exact. Not sure what’s going on with the name of that bean but it’s an excellent bean and very well suited for rajma style preps as it holds its shape well and the pot liquor does well with spices. Continue reading