Hazan Inspired Recipes with Marcella Beans |

Steve Sando founder and chef at Rancho Gordo has developed a special Marcella Bean and offers two recipes from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen by Steve Sando with Julia Newberry.

In celebration of the new documentary “Marcella” premiering at the Sonoma International Film Festival, Sando will be participating in a Marcella Hazan inspired dinner. Read about making the film, the dinner, and the Festival on EatDrinkFilms.

GARLIC-RUBBED BEANS ON TOAST

By Dianna Arriaga

On a trip to Sorana, just outside of Lucca, I met with some bean growers and learned more about the sorana bean that Marcella Hazan loved. I had one of those perfect Italian lunches that started with the beans served on very well-saturated-with-olive-oil toast and topped with a thin slice of lardo, a preserved seasoned fat-back which is much more delicious than it sounds. Lardo can be difficult to find outside of Italy, but prosciutto is a great substitute. The toasts can also be served without meat, drizzled with olive oil and sprinkled with fresh herbs, salt, and pepper. —Steve Sando

8 large ½-inch slices country style bread
2 garlic cloves, peeled and left whole
4 tablespoons extra-virgin olive oil, plus more for finishing
2 to 3 cups cooked, drained Rancho Gordo white heirloom beans, such as Marcella beans
Flaky sea salt and freshly ground black pepper
4 ounces lardo or thinly sliced prosciutto

SERVES 8 AS AN APPETIZER

Toast or grill the bread. Rub one side of each slice with garlic, then brush with olive oil.
Spoon about ½ cup beans onto each toast, and coarsely crush with a fork. Divide the remaining whole beans among the toasts (about ¼ cup per toast). Sprinkle with sea salt and pepper, as desired. Top with slices of lardo or prosciutto.

Read about Marcella Beans here.

MINESTRONE WITH WHITE BEANS AND SAVORY CABBAGE

By Steve Sando

Marcella Hazan’s Minestrone alla Romagnola is a classic. We streamlined it a little, and also tried it in a slow cooker with great results (see note, below). Your bag of Rancho Gordo Marcella cannellini beans will feel right at home among all the fresh vegetables.

1 tablespoon plus ¼ cup extra-virgin olive oil (divided use)
2 tablespoons salted butter
2 garlic cloves, minced
1 onion, thinly sliced
2 large carrots, peeled and diced
2 celery stalks, diced
1 large russet potato, or 2 small Yukon Gold potatoes, peeled and diced
½ pound green beans, trimmed and halved
2 medium zucchini, cubed
3 cups shredded Savoy cabbage or green cabbage
4 cups vegetable or beef broth
2 cups water
Parmesan rind (optional)
½ cup canned plum tomatoes, with their juice
Salt and pepper
2 to 3 cups cooked Rancho Gordo white heirloom beans, such as Marcella beans, or Cranberry beans
1/2 cup grated Parmesan cheese

Serves 6

In a large stockpot, warm the ¼ cup oil and the butter over medium-low heat. Add the onion and garlic; cook until soft and golden, about 10 minutes. Add the carrots and celery; cook for 2 minutes. Add the potato; cook for another 2 minutes. Add the green beans and zucchini; cook for 2 minutes more. Add the cabbage; cook until wilted, another 5 or so minutes.
Add the broth, water, cheese rind (if using), and tomatoes; stir well and season with salt. Cover, reduce the heat to low, and cook until the cabbage is almost falling apart, about 2 hours. Stir in the beans and cook for another 30 or so minutes.
Just before serving, remove the cheese rind (if using). Swirl in the grated cheese; season with salt and pepper. Divide among bowls, drizzle with olive oil, and serve.

SLOW COOKER METHOD: If you prefer to start with dried beans and cook them in the slow cooker: Add ½ pound dried beans (picked over and rinsed) to the slow cooker and add water to cover by about 2 inches. Cover and cook on the high-heat setting until the beans are just beginning to soften, about 2 hours. Meanwhile, saute all the vegetables as directed above. Add the sauteed vegetables to the slow cooker along with the broth, water, tomatoes, and cheese rind (if using). Cover and continue cooking until the beans are soft and the soup is very flavorful, 2 to 3 more hours.

“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, copyright © 2024. Published by Ten Speed Press, an imprint of Penguin Random House LLC.”

Available with other Rancho Gordo books at your local independent bookstore such as Omnivore Books in San Francisco or other local shops online via Bookshop, Indiebound or the other usual online sources.

VISIT THE RANCHO GORDO WEBSITE.

Read “an interview by Brooke Taylor with Steve Sando “From Underdog to Topdog: Steve Sando and His Beans”