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Recipe: Rancho Gordo Heirloom Bean Salad with Roasted Butternut Squash, Fennel and Coriander Vinaigrette



We received a very sweet email from a guest last month, lamenting her looming move to the East Coast and the lack of Bi-Rite that awaited her there. She wondered if we could share the recipe for our Rancho Gordo Bean Salad with Butternut Squash; as she said, “I am totally addicted to these salads and would love to be able to recreate them when I’m too far away to stock up at the store.”

I worked with our chefs to translate our recipe into the right quantity for the home cook, and sent it to this guest.  I want to share it now with all of our guests, since we always carry a great selection of Rancho Gordo beans in our grocery aisles, and now’s the perfect time of year to try a recipe based around them and the winter staple butternut squash.

Rancho Gordo's Vallarta Beans

Rancho Gordo Heirloom Bean Salad with Roasted Butternut Squash, Fennel and Coriander Vinaigrette

Serves 6 as a side dish

1 lb. Rancho Gordo beans (we use Cannellini and Vallarta) – soaked overnight using a 3 parts water to 1 part bean ratio

1 large butternut squash- peeled, seeded and diced into 1/2 inch cubes

2 fennel bulbs, cut in half, then into half moons

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon paprika

2 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

1 handful cilantro

2 tablespoon olive oil

For the Coriander Vinaigrette

1 tablespoon minced shallot

1 teaspoon Dijon mustard

1/2 cup lemon juice

1-1/2 cups olive oil

1 tablespoon coarsely ground coriander

salt and pepper to taste

1)      Drain beans and place in a large pot, cover with fresh water and add 1 bay leaf. Bring to a boil, and then reduce to a simmer until the beans are tender (about 1 hour). Salt the beans the last 10 minute of cooking. Allow the beans to cool, and then drain.

2)      Toss squash with cumin, coriander, paprika, salt, pepper and olive oil, spread mixture out in a baking dish and roast at 400 degrees until tender (15-20 min.)

3)      Toss fennel with 1-2 tablespoons of olive oil, salt and pepper, and roasted at 400 degrees until caramelized

4)     To make vinaigrette, stir ingredients together with a whisk until well combined

5)     Finally, combine beans, roasted butternut squash, fennel and coriander vinaigrette. Garnish with chopped cilantro and serve.



2 Responses to “Recipe: Rancho Gordo Heirloom Bean Salad with Roasted Butternut Squash, Fennel and Coriander Vinaigrette”

  1. Jenny Shu says:

    I love this bean salad at the store. I was very excited to see this recipe posted online. The olive oil quantity for the dressing seemed too much to me so I only used 1 cup instead of the 1.5 cups. I’m glad I did because the salad already seemed to be drowning in the 1 cup that I did use. The recipe says it serves 6 as a side dish. In my opinion, the output serves something closer to 10. I guess it all depends on how much you think a side dish should contain. The main change I would make is use only 1 cup of olive oil and pour half of the mixed dressing into the bean /veggie mix, mix well, and then taste how much more you want to add. It’s tasty but is soggy than I would have liked it. I can’t finish 10 servings by myself so I’ll be sharing my bounty with my friends. :-)

    • Kirsten says:

      Glad you tried it Jenny, and even more glad that you didn’t feel too tied to the recipe! Sounds like you found a happy balance to your tastes.

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