The
Rancho Gordo
Newsletter

  • Our monthly newsletter

    Fill out your e-mail address
    No spam or sharing!

The Book List

Sources

  • BRAM Cookware
    Amazing collection of clay pots for cooking, now available onlilne.
  • Black Chamba Pots from Toque Blanche
    If you're eager to start cooking with clay, this is the place to start. I love the round soup pots for beans but the casseroles will do as well.
  • Chiles from Tierra Vegetables
    Lee and her brother grow and dry some great chiles. Visit them at the farmers market, online or at their stand.
  • Wonderful Organic Rice
    Take it from someone who generally isn't nuts about brown rice- this stuff is grand!

About Rancho Gordo and this blog

  • We grow many varieties of New World products, specializing in heirloom beans. We sell only domestically in the US at this point, via our website (ranchogordo.com), directly to restaurants and at farmers markets. The older I get, the more I realize I've barely begun to scratch the surface of the things that interest me, so this blog is hardly the last word on anything, just a collection of experiments. If you have questions, more information or corrections, I'd love to hear from you in the "comments" section after each post.
  • Rancho Gordo on Twitter: @RanchoGordo

« Tour d'Organics Bike Ride | Main | Foods the Americas Gave the World »

August 06, 2008

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d83451fd1569e200e553bf60328833

Listed below are links to weblogs that reference Bean and Purslane Soup:

Comments

canice

I may just have to make this soup Sunday, but I have to ask...is there a recipe around here also for the pork and purlane stew?

Steven Sando

Mine was from the first Diana Kennedy book. I'll try and dig up one we can use here.

onesock39

A sweet Hispanic neighbor from 40 years ago in Chicago taught me how to cook this "weed" as a wonderful vegetable side dish. I loved it. It was simple and flavorful. And full of vitamin C. I regret it doesn't grow in this area of Georgia. I would cook it instantly.

B

From across the Pacific and newly obsessed with beans, I love what you are doing.

We have a similar combination here of mung beans with malabar spinach. Malabar spinach is a bit slimy and in my little garden nibbling tastes similar to purslane.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment