The Bean Book
Description
This New York Times bestselling cook cook from the founder of Rancho Gordo, a bean company with a cult following and a Bean Club waitlist 20,000 names long, is the ultimate guide to 50 bean varieties and how to cook with them, featuring 100 classic and modern recipes. Learn how easy it is to cook beans from scratch with the king of beans, Steve Sando.
With more than 100 recipes, there are vegan and vegetarian dishes like Fennel, Potato, and White Bean Soup with Saffron and Pizza Beans as well as full-on meat-lovers’ meals like Napa Valley Cassoulet, Southwestern Chile con Carne, and Clay-Baked Pacific Cod Gratin with Onions and White Beans.
The Bean Book includes instructions for cooking beans using multiple methods, then transforming those cooked beans into satisfying dips, soups, salads, mains, sides, and desserts. There is nobody better than the man behind Rancho Gordo to share recipes, tips, and historical background in a beautifully photographed, comprehensive collection, sure to be a classic.
Ari, the owner of Short Wave, owns this book and can personally attest to the life-transforming power of cooking your own dry beans from scratch. And frankly, there are no better widely available beans than Rancho Gordo beans. They have every hard-to-find variety under the sun and Steve's recipes are easy, unfussy, inventive and delicious. If the thought of eating beans for dinner sounds like a chore, you need to pick up this book and discover how delicious, versatile, nourishing and budget-friendly beans can be when cooked correctly.