National Eat Your Beans Day

                               National "Eat Your Beans Day"                             Today, July 3, 2026 is National Eat Your Beans Day.  If you are a regular follower of "Dine With Donna", you are familiar with a favorite of my family, Gordo Beans.  Many people are opting for a less expensive protein than eating meat which offers many health benefits.  First learning about this amazing product was at a family gathering.  Our daughter Barbara and her husband are vegans.  Her favorite place to be is in her kitchen.  Her husband appreciates the variety of dishes and her eagerness to prepare with their health as an ultimate goal.  When we gather we know Barbara will come laden with a new bean dish that gets the Myers 5* award.  A visit with Barbara is always an opportunity to restock my supply at her favorite retailer hoping to recreate the dishes I just sampled, better said feasted!

Rancho Gordo.com has interesting recipes along with a complete line of products available by mail.  The items are also sold in select stores.  Enter your zip code to find the nearest retailer and Eat Your Beans!  

Christmas Lima Bean Salad ~ Rancho Gordo Beans

Christmas Bean Salad

A favorite in kitchens around the world, Christmas lima beans boast a rich, mellow chestnut flavor and a firm texture.

Be sure to soak the beans before cooking. To soak overnight, place the beans in a large pot and add water to cover by 2 inches. The next day, drain the beans and cook as directed below. For a quick soak, place the beans in a large pot and add water to cover by 2 inches. Bring to a boil over high heat, remove from the heat, cover the pot and let stand for 1 hour, then drain the beans and cook. To decrease the cooking time by about half, cook the soaked beans in a pressure cooker on high pressure.          6 Servings.

Ingredients:

2 cup dried Christmas lima beans, picked over, rinsed, soaked and drained

1/2 small yellow onion

1 carrot, cut in half crosswise*

1 celery stalk, cut in half crosswise

1 fresh thyme sprig

1 bay leaf

Kosher salt and freshly ground pepper, to taste

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

1/4 cup chopped mixed fresh herbs, such as parsley, chives, tarragon, chervil, marjoram and oregano

1/3 cup finely diced red onion

1/3 cup finely diced carrot*

1/3 cup finely diced celery

Fresh lemon juice, to taste

Directions:

Place the beans in a large pot and add water to cover by 2 inches. Add the yellow onion, carrot and celery pieces, thyme sprig and bay leaf. Bring to a simmer over medium-high heat, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are tender, 1 to 1 1/2 hours. Season with salt and pepper, then drain the beans. Remove and discard the yellow onion, carrot, celery, thyme sprig and bay leaf. Transfer the beans to a bowl.

Meanwhile, in a small bowl, whisk together the vinegar, olive oil and chopped herbs. Season the vinaigrette with salt and pepper.

Add the vinaigrette, diced red onion, carrot and celery to the beans and stir to combine. Refrigerate for 1 hour, stirring occasionally to evenly distribute the vinaigrette. Just before serving, adjust the seasonings with salt and pepper and stir in lemon juice. Serve chilled or at room temperature.  Serves 4 to 6

* I will add frozen peas instead of the carrots to the salad.  I thought the firmness of the carrots was to crunchy with other ingredients.

 

Alubia Blanca Bean Salad With Pineapple Vinaigrette

Alubia Blanca Bean Salad 

With Pineapple Vinaigrette

Ingredients:

Vinaigrette

1 garlic clove, minced

1 teaspoon salt

1 teaspoon Dijon mustard

1 teaspoon dried Mexican oregano

2 tablespoon Rancho Gordo Pineapple Vinegar

1/2 cup Rancho Gordo EVOO

Salad:

1 carrot peeled

1 1/2 cups Alubia Blanca Beans *See Rancho Gordo

1 roasted red pepper, cut into 1/2" squares

3 radishes thinly sliced

1 celery stalk sliced

S&P

Directions;

In a salad bowl, Make a paste with garlic, and salt.  Add the mustard, oregano and pineapple vinegar;  mix well.  Slowly whisk in the olive oil.  

Shave the carrot into razor-thin slices using a mandolin or vegetable peeler.  Add the beans, roasted red pepper, radishes, celery, and carrot

slices to the vinaigrette; toss together gently.  Season with salt and pepper.  Serve slightly chilled or room temperature.  Serves 2 to 4

Note:  Alubia beans are soft but hold their shape and are good in salads with an added crunch of radishes and celery.

Flageolet Beans ~ Quick Idea

Flageolet Beans   Quick Idea

Ingredients:

Flageolet Beans

Roasted Red Pepper

Capers

Vinaigrette

Served on toast.

 

Alubia Blanca Beans ~ Quick Idea

Alubia Blanca Beans   Quick Idea

Ingredients:

Alubia Blanca Beans with bean broth

Broccoli rabe

Poached egg

 

Cranberry Beans In Tomato Sauce On Polenta

Cranberry Beans In Tomato Sauce

Ingredients:

1/4 cup olive oil
1 large or 2 small red onions, finely chopped
2 cloves garlic, peeled and finely chopped
2 cups canned chopped tomatoes, with their juices
1 tablespoon red wine vinegar
2 tablespoons tomato paste
1 cup chicken or vegetable broth
10 fresh basil leaves, finely chopped
4 fresh sage leaves, finely chopped
4 to 5 cups cooked, drained Rancho Gordo Cranberry or borlotti beans
Salt and freshly ground pepper
2 cups yellow polenta
6 ounces pancetta, diced (optional)
Chopped fresh basil or parsley for garnish

Serves 6

Directions:

In a large pan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, about 3 minutes. Stir in the tomatoes and vinegar. Dissolve the tomato paste in the broth and add to the onions and tomatoes. Add the basil and sage. Season with salt and pepper and simmer until the sauce has thickened, 15 to 20 minutes.

Add the beans to the tomato sauce. Cook, stirring, to combine and heat through, about 15 minutes.

To prepare the polenta: In a heavy pot, combine the cornmeal with 1 tablespoon salt. Turn the heat to medium and gradually whisk in 9 cups cold water, stirring constantly, until the polenta begins to boil. Lower the heat and simmer, stirring frequently with a wooden spoon, until thick, about 45 minutes.

If using pancetta: Place the pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel to drain.

To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta, if using. Garnish with fresh herbs.  Serves  6

*For information on the Cranberry Beans, go to Rancho Gordo Beans.com