Makes 2 to 4 servings

INGREDIENTS

1/3 cup dry bread crumbs, such as panko

1/2 cup chopped walnuts, preferably black walnuts

1/2 cup grated Parmigiano-Reggiano cheese

1 teaspoon grated lemon zest

1/4 cup chopped fresh mint leaves

Salt and freshly ground pepper

1 pound asparagus, trimmed

11/2 cups cooked, drained runner beans, such as Rancho Gordo Ayocote Morado, Ayocote Negro, or Scarlet Runner

1/4 cup fresh lemon juice, plus more if needed

3 tablespoons extra-virgin olive oil, plus more if needed

DIRECTIONS

Preheat an oven or toaster oven to 350 degrees.

Place the bread crumbs and walnuts on a baking sheet and toast them until the bread crumbs are golden and the walnuts are fragrant, about 10 minutes, checking them occasionally to make sure they don’t burn. Remove from the oven and let cool.

In a large serving bowl, combine the bread crumbs, walnuts, cheese, lemon zest, mint, and salt and pepper to taste. Mix well.

Using a mandoline or a very sharp knife, cut the asparagus on a sharp angle into very thin slices. In another bowl, combine the asparagus with the beans, lemon juice, and olive oil. Just before serving, add the asparagus-bean mixture to the serving bowl and toss well. Check for seasoning, adding more olive oil, lemon juice, or salt as needed.

Makes 6 servings

INGREDIENTS

1/4 cup olive oil

1 small onion, finely chopped

2 garlic cloves, minced

2 cups canned chopped tomatoes, preferably San Marzano, juice reserved

1 tablespoon red wine vinegar

2 tablespoons tomato paste

1 cup chicken or vegetable broth

4 fresh sage leaves, minced

Salt and freshly ground pepper

4 cups cooked, drained Rancho Gordo Borlotti Lamon or Cranberry beans

2 cups uncooked polenta

6 ounces pancetta, diced (optional)

Chopped fresh basil or parsley for garnish

Grated Parmesan cheese for serving

DIRECTIONS

In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring, until the onion begins to soften, about 3 minutes. Stir in the tomatoes and red wine vinegar. In a small bowl, dissolve the tomato paste in the broth and add to the pan. Stir in the sage and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened, 15 to 20 minutes.

Add the beans to the tomato sauce. Cook, stirring frequently, until heated through, about 15 minutes.

Meanwhile, cook the polenta (see page 266, or according to package instructions).

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 basil and serve with grated Parmesan.

Recipes and photos reprinted with permission from “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen” by Steve Sando with Julia Newberry (2024, Ten Speed Press, an imprint of Penguin Random House LLC).

Makes about 3 cups

INGREDIENTS

4 cups cooked, drained Rancho Gordo black garbanzo beans or classic garbanzo beans, plus 1 cup bean broth reserved (see Note)

1/4 cup good-quality tahini

1 tablespoon Garlic Confit, or more to taste (recipe follows)

Extra-virgin olive oil

Salt

2 tablespoons fresh lemon juice, or to taste

Ice water for thinning

Toasted black sesame seeds or nigella seeds for garnish

Sliced raw vegetables, crackers, or pita bread for serving

For the Garlic Confit:

Makes 1/2 cup

1 head garlic, cloves peeled

1/2 cup neutral oil, such as rice bran

DIRECTIONS

Make garlic confit. In a small pot, cover the garlic with the oil.

Bring to a low boil on the stove, then decrease the heat to very low to maintain a bare simmer. Let the garlic cook low and slow until soft, at least 1 hour. Let cool.

Transfer the garlic and cooking oil to a glass jar with a lid, making sure the cloves are submerged in the oil, and refrigerate for up to 2 weeks.

Make the hummus: In a blender or food processor, combine the garbanzos with about ½ cup of bean broth (plus more if needed), the tahini, at least 1 tablespoon of the garlic confit and its oil, a glug of olive oil, a sprinkle of salt, and the lemon juice. Blend. Add a little bit of ice water to help smooth the hummus to a creamy consistency. Taste and adjust the seasoning to your liking.

To plate, spoon the hummus into a bowl or dish, then turn the spoon up, using the backside to create a channel in the hummus. Pour olive oil into this impression, and sprinkle sesame seeds to garnish. Serve with vegetables, crackers or pita bread.

Note from Chef Emma Lipp: This is more of a method than a recipe, and it can be batched accordingly in size and variations. A strong blender is recommended, but a food processor can work. Be sure to soak the garbanzos for 6 to 8 hours or overnight. Do not skip this step.