The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (A Cookbook) by Steve Sando
US pub date - 9/10/24
As a vegan, I love beans, love them. From oven roasted spiced garbanzo beans, northern white bean dip with home baked bread, to a non-tahini garlic hummus like dip (severe allergies), three bean chili, and soups galore, beans are a giant staple of my diet and I was so excited to see a new bean cookbook, and am so thankful to have received an early copy.
This book is laid out cleanly, with an easy to read font, and extremely appealing photons.
Recipes I’m particularly interested in - it’s currently still too hot for soup but I am awaiting the cooler months so I can make a bunch of these.
*Summertime White Bean and Tomato Panzanella - making this over the upcoming weekend to nosh on with sourdough.
*Red Beans tossed with Wilted Arugula and Pumpkin Seeds (no eggs)
*Fennel, Potato, and White Bean Soup with Saffron (with vegan butter)
*Poggio Etrusco’s Classic Tuscan Vegetable-Bread Soup
*Jeremy Fox’s Yellow Eye Soup
*Midnight Black Bean Soup
*Staffan Terje’s Royal Corona, Swiss Chard, and Mushroom Stew (with vegan parm)
*Lalabi
*Arnab Chakladar’s Chana Masala
*Italian Pasta E Fagioli (minus pancetta, with vegan parm)
I could go on with my list, but I’ll leave it the current ten.
This isn’t a fully vegan cookbook, or even a vegetarian one, but a vast number of the recipes are vegan, or easily veganizable, and the end results look absolutely amazing and delicious.
My one issue with this cookbook that didn’t work was most of the recipes measurements were in cups, not metric.
Issue aside, this is one I’ll be getting for my ‘frequent-use cookbooks’ collection.
Thank you to Ten Speed Press and NetGalley for the PDF