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Steve Sando

Vanessa Barrington

Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo Paperback – Illustrated, September 17, 2008

by Steve Sando (Author), Vanessa Barrington (Author)

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Who would have thought a simple bean could do so much? Heirloom bean expert Steve Sando provides descriptions of the many varieties now available, from Scarlet Runners to the spotted Eye of the Tiger beans. Nearly 90 recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta, or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein, fiber, and vitamins, these little treasures are the perfect addition to any meal.

Print length

180 pages
Language

English
Publisher

Chronicle Books
Publication date

September 17, 2008
Grade level

8 and up
Reading age

13 years and up
Dimensions

8.88 x 0.59 x 8 inches
ISBN-10

0811860698
ISBN-13

978-0811860697
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From the Publisher


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Editorial Reviews

About the Author

Steve Sando is the founder of Rancho Gordo, the acclaimed specialty food company that distributes heirloom produce, seeds, and beans worldwide. He lives in Northern California.

Vanessa Barrington is a writer and recipe developer.

Product details

Publisher ‏ : ‎ Chronicle Books; Illustrated edition (September 17, 2008)
Language ‏ : ‎ English
Paperback ‏ : ‎ 180 pages
ISBN-10 ‏ : ‎ 0811860698
ISBN-13 ‏ : ‎ 978-0811860697
Reading age ‏ : ‎ 13 years and up
Grade level ‏ : ‎ 8 and up
Item Weight ‏ : ‎ 1.52 pounds
Dimensions ‏ : ‎ 8.88 x 0.59 x 8 inches

Best Sellers Rank: #71,163 in Books (See Top 100 in Books)
- #23 in High Protein Diets
- #115 in Vegetable Cooking (Books)

Customer Reviews:
367 ratings

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Steve Sando
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In a few short years, Steve Sando has taken the
lowly bean from a healthy but neglected, over-bred
member of the vegetable family to a near
superstar-status ingredient. Sando's company
Rancho Gordo, grows heirloom and heritage
varieties and works with influential chefs like
Thomas Keller, Deborah Madison, Paula Wolfert
and Annie Sommerville.
Sando's seed saving efforts and bean production
provide professional and home chefs the
opportunity to literally eat American history.
Sando's heirloom beans, along with corn and chiles,
have become key ingredients in the new American
food revolution centered in the San Francisco Bay
Area. In fact Sando and Rancho Gordo were
named Number Two on Saveur magazine's
prestigious The Saveur 100 list for 2008.
Rancho Gordo production is primarily in
California. In addition to beans, they
are promoting, growing and occasionally
importing indigenous New World foods. Sando
constantly tours The Americas looking for rare,
endangered and delicious samples to save and
grow in his trial gardens in Napa, California.
Sando's books include Heirloom Beans: Recipes
from Rancho Gordo, co-written with Vanessa
Barrington and with an introduction by
Thomas Keller (The French Laundry Cookbook), (Chronicle Books, 2008), The Rancho Gordo Heirloom Bean Growers Guide (Timber Press 2011), Supper at Rancho Gordo (Rancho Gordo Press 2014) and The Rancho Gordo Vegetarian Kitchen (Rancho Gordo Press 2017) with Julia Newberry.
Sando was named as one of Bon Appetit magazines Hot Ten, along with Daniel Boulud and Ubuntu's Jeremy Fox.
See more on the author's page
Vanessa Barrington
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Vanessa Barrington is a self-taught cook who is inspired by the fresh, locally grown produce available in farmers' markets and backyards in her Oakland, CA. neighborhood, as well as the vibrant community of picklers, jammers, urban farmers, and DIY'ers in her community.
She hopes DIY Delicious will encourage and empower readers to take back their kitchens by incorporating the basics of daily food preparation into their lives. By offering recipes for everything from ketchup, to pickles, to sauerkraut, to simple cheeses, as well as ideas and seasonal suggestions for incorporating the basics into easy, everyday meals, she hopes to inspire a new way of eating that is economical, eco-friendly, healthy, and delicious.
She is the co-author of the book, Heirloom Beans with Steve Sando of Rancho Gordo
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Vanessa Barrington
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Discover more of the author’s books, see similar authors, read author blogs and more
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Customer reviews

5 star		77%
4 star		15%
3 star		4%
2 star		1%
1 star		3%

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Top reviews from the United States

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Rancho Gordo beans and recipes. What's not to like?

Reviewed in the United States 🇺🇸 on September 8, 2022

Verified Purchase

If you aren't in the Rancho Gordo bean club, get on the waiting list. Seriously amazing. Their recipes are great, too. If you do get in the bean club (subscription delivery of curated beans and samples), you will want lots of recipes cuz' you will have beans coming out your ears. Many of the recipes have meat ingredients but would be easily enough modified to be vegan or vegetarian. If you love beans, you'll almost certainly enjoy this book.

2 people found this helpful

Helpful

Great book on cooking beans

Reviewed in the United States 🇺🇸 on October 1, 2008

Verified Purchase

I first discovered Rancho Gordo a couple of years ago at the San Francisco Ferry Terminal Market. I'd gotten bored with vendor after vendor selling heirloom tomatoes, tree-ripened fruit, and wild greens. I love all those things, but I needed a source of protein. And then I spotted the Rancho Gordo booth. Rancho Gordo's booth had dozens of varieties of beans: black midnight beans, anasazi beans, eye of the goat, and many more. I took a chance on a few pounds of heirloom beans. The beans were delicious, but I couldn't figure out what to do with them except cooking them with a bay leaf and a little mirepoix. This works really well for black beans, but doesn't seem to be the best choice for chestnut limas. And that's what excited me about this book.

Heirloom Beans is a pretty, well produced cookbook about beans. It contains basic information about dozens of varieties of beans (though it omits a few popular varieties of heirlooms like pebble beans), and has many recipes that show off the properties of each variety. Most (I would guess three quarters) of the recipes in this book are Mexican, Southwestern, or South American. The remainder are Italian, French, and Spanish.

Most of the recipes appear to be clearly written and straightforward, and don't use too many unusual ingredients. My local Whole Foods has several varieties of heirloom beans (from different producers), and I've seen some others at Italian or Mexican specialty stores; I assume that most readers will be able to find some of the beans mentioned in this book. In my experience, it is worth seeking out good quality beans. Plain black beans from the supermarket (even organic ones) can be a little dull and flat, and better beans can make a big difference in a recipe. (Even the fanciest beans are still one of the cheapest sources of protein that you can find.) Most of the recipes in this book also appear straightforward; almost all of them just involve chopping a few vegetables and simmering some beans.

(The one problem I have with the directions in this book is that bean cooking requires a little practice, and each variety cooks a little differently. Some beans are finished in a couple hours, while others need a lot more time. The book tells you this, but it doesn't tell you that it's a good idea to taste beans when you think they're done to make sure that they're really cooked through.)

Interestingly, this cookbook was published by Chronicle Books, and suffers from some of the same problems as other titles from this publisher. (For example, The San Francisco Ferry Plaza Farmer's Market Cookbook: A Comprehensive Guide to Impeccable Produce Plus Seasonal Recipes or Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients .) The book is very pretty: it is nicely laid out and has beautifully printed photographs. Unfortunately, it's a slightly impractical cookbook. The typeface is a little small (and I'm a 35 year old with good eyesight!), the pages are made of coated paper (so you can't easily write down notes in pencil), and the book is paperback (so it won't stand up to heavy use.)

I'm excited about this book, and am looking forward to trying a few of the recipes. I will update this review after I've had a chance to test the recipes in this book. (You can't fairly review a cookbook until you know if the recipes work.) I'd recommend it to anyone who likes beans and is looking for more ways to add them to their diet.

[Update on 11/3/2008. I've now had this book for a few weeks, and have had the chance to make a few recipes. I made the Mayacoba Bean, Fennel, and Raddichio salad, the Boston Baked Beans, and the Good Mother Stallard Chicken Pot Pie. I'm glad to say that the recipes work. Everything I made was fairly easy and came out as advertised.

By the way, there is no reason that you have to use the exact types of beans specified in this book. If you can't find a Good Mother Stallard bean, for example, just use another bean with a similar texture. I actually made the baked beans recipe with Pebble Beans (which aren't even mentioned in the book), instead of Navy beans. For some recipes, it's better to pick a bean with a similar consistency or size, but don't be afraid to experiment.

Additionally, Amazon sells some of the beans mentioned in this book: Gourmet Valley Heirloom Beans Runner Canellini Beans, 12-Ounce Pouches (Pack of 6) , Gourmet Valley Heirloom Beans Red Calypso Beans, 12-Ounce Pouches (Pack of 6) , and Gourmet Valley Heirloom Beans Es Eye Of The Goat, 12-Ounce Pouch (Pack of 6) .]

198 people found this helpful

Helpful

Making Beans Cool in the United States Isn't Easy But This Cookbook Could Do It

Reviewed in the United States 🇺🇸 on April 26, 2009

Verified Purchase

Heirloom Beans by Steven Sando, the founder of Rancho Gordo, a food company, and food writer Vanessa Barrington, is on a mission to make beans--especially heirloom beans--cool in America. This is not an easy task, the authors point out, in spite of the fact that beans have been a heralded staple internationally. For some reason, Americans embrace the less nutritive and complex tasting corn but eschew beans.

Sadly, Americans shy away from beans as beans are synonymous with the embarrassing digestive fiascos (perhaps Blazing Saddles did more than any cultural event to demonize beans). But Steve Sando has a solution: Eat lots of beans all the time and your digestive system will adapt. Sando is not pushing beans because they are rich in nutrients and fiber. He is not pushing beans because since eating them daily his good cholesterol has gone up and his bad cholesterol has gone down. He is pushing beans because they are an amazing side dish or main entrée. I knew this from watching Mario Batali on the television make mouth-watering Italian-style fava beans, but in Heirloom Beans, you learn how to prepare appetizers, snacks, soups, stews, chilies, salads, side dishes, main dishes, and casseroles with heirloom beans.

This book does not champion all beans. Non-heirloom beans such as kidneys, great northerns, and limas, Sando writes, are cheap but "boring." In contrast, heirloom beans are tastier, more complex, and, due to their artisan growers, fresher. The book includes a list, accompanied by beautiful photos, of over 30 heirloom beans.
Sando is not dogmatic about how to prepare beans and includes many successful methods for preparing a pot of beans including the LA Times writer Russ Parsons' way of simmering a cup of beans (with six cups of water) in a French oven and then putting the French oven inside the oven at 350 degrees for one to two hours. Nor is Sando dogmatic about rinsing beans saying that there is no definitive proof that rinsing them improves their digestibility. He does say that hard beans like runner Cannellini beans need to be soaked in order for them to cook properly. But most heirlooms don't require rinsing.

To fully utilize this book, you should invest in a Staub or Le Creuset 5 ½ quart French oven. Not only will you be able to cook beans more effectively; you can use the French ovens to cook all-in-one meals, which will save you time.

Intelligently written with a healthy respect for heirloom beans, full of professional attractive photographs and easy-to-follow recipes, Heirloom Beans gives this much-shunned food the high esteem and attention it deserves.

90 people found this helpful

Helpful

Janice R.

A protein packed book of plant based recipes

Reviewed in the United States 🇺🇸 on June 10, 2022

Verified Purchase

It was in excellent condition for a used book. I love the amazing number of good recipes.

One person found this helpful

Helpful

Robert K.

Hard to read font

Reviewed in the United States 🇺🇸 on June 24, 2022

Verified Purchase

I love the information in the book, but the font is too small and very lightly printed against a mostly colored background. Difficult to read without extra power glasses.

5 people found this helpful

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Top reviews from other countries

Kali

Love this book!

Reviewed in Canada 🇨🇦 on November 2, 2020

Verified Purchase

I'm not much on beans...well I wasn't once anyway! I collect cookbooks and the print version of this book was a gift some time ago, but honestly I loved it so much I bought the kindle version as well. This isn't something I normally do, just with books that I want to ensure I have everywhere I go! (proud bibliophile)
So with my nerdiness out of the way here's the info you might actually want to know:
The recipes really are top notch, from simple to fab. My favorite part? The instructions are clear and simple but don't make you feel clueless. The care and testing of the recipes is very evident. Huge bonus to me being that the kindle version is well organized and still as much fun to flip through!

One person found this helpful

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Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo Paperback – Illustrated, September 17, 2008

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