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In My Kitchen 6/22/14

6/22/2014

7 Comments

 
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Here’s what I’ve been testing lately for Recipes for Health.

A few weeks ago I ordered gorgeous heirloom beans from Rancho Gordo, a grower and purveyor of heirloom beans based in Napa, California. I focused on 2 varieties to begin with, a gorgeous mottled black and white bean called Vaqueros

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And a beautiful, lush round brown bean called Good Mother Stallards.


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I made simple simmered beans with these varieties, then went on to use them in salads, pasta dishes, and succotash. Look for the recipes the week of June 30 on Recipes for Health.


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7 Comments
Steve Sando link
6/23/2014 06:20:55 am

I'm so thrilled you're playing with our beans! Your "Mexican Light" is a favorite. You have a real feel for Mexican food, not just "lightening up" old standards.
One small correction, we're based in Napa, not Sonoma. We grow mostly in California's central valley but we also import a small amount from Mexico and we've just started growing one variety in Europe.

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Martha Rose Shulman link
6/23/2014 07:42:14 am

Thanks Steve,

Sorry about the error. I corrected it! Love your beans!

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Jaci Tomulonis
7/3/2014 03:52:21 am

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albo link
8/21/2014 01:12:32 pm

Dear Martha, your posts is wonderfull! May I repost it? With my comments and translations?
Thank you.

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martha rose shulman link
11/18/2014 09:22:58 am

Sorry I didn't see this -- yes, you may repost.

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http://kitchentoolexpert.com/ link
7/12/2016 12:14:33 am

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    Martha Rose Shulman

    Welcome to my blog, where I’ll keep you up to date on what I’ve been up to in my kitchen as I test recipes for my Recipes for Health feature on the New York Times; what I’ll be up to with my online classes at Craftsy and my actual classes at other cooking schools; my new books and latest publications; and any other upcoming appearances and events.

    My food is all about fresh, seasonal, and organic ingredients. 

    My recipes are all about empowering you to eat well. 

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