Beans
A great source of protein and a carbohydrate. They should be covered and simmered until tender.
Rancho Gordo Beans
Rancho Gordo is an independent company based in Napa, CA. They source heirloom beans internationally from independent farmers. I have never had a bad experience with cooking them as they never fall apart when cooking. You spend so much time cooking beans with the soaking, you don’t want to waste that process with an old bean that will fall apart.
My favorites are the cranberry beans and the Christmas beans, but they are all wonderful.
Cranberry Beans
These are my ultimate favorite bean from Rancho Gordo. They are so buttery and creamy. They pair with anything, whether its a pork chop or even in pasta. The first time I had them was in a fettuccine pasta with fresh lemon zest and shrimp and I was hooked.
Lima Beans
These beans I like to cook with aromatics and then I cover them with Arberquina olive oil. I keep them in the fridge and toss them into salads or serve them on an antipasti platter. Again they’re by Rancho Gordo.
Beluga Lentils
These are my all time favorite lentils. I like them because they stay intact when cooking, but still have a buttery texture. Also lentils do not require soaking and cook within 15-20 minutes. They pair perfectly along Salmon with Mustard and Herb Salad.
Red Lentils
These are great lentils because they cook so easily. I like to simmer them in curries with turmeric and spices or stew them until they fall apart in a soup and puree them.
Split Peas
There is nothing more homey than a bowl of split pea soup. One time I was visiting a friend and she lived below an elderly lady. She invited us up and in her crockpot was split pea soup with ham hocks that she simmered all day. I was starving and ended up having several bowls of soup with her. What I loved about it, is this simple dish tasted just like the soup my mom made growing up, yet I was in a stranger’s home. Food really does bring nostalgia and unity.