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This article discusses the new cookbook, The Bean Book, by Steve Sando, the founder and CEO of Rancho Gordo, a Napa heirloom bean company. Sando shares two bean salad recipes, including a Black Bean and Carrot Salad with Lemon-Garlic Vinaigrette and a Chickpea Salad with Chorizo and Red Peppers. He also provides a method for cooking high-quality dried beans from scratch. The recipes are simple, vibrant, and can be used as weeknight mains or side dishes. The article includes the recipes and tips for making the dishes ahead of time. [Extracted from the article] |
