I wrote about RG beans not long ago, and frankly, they’re still on my mind, as is their stunningly good Pineapple Vinegar. That combo had me digging through old favorite summer recipes and tweaking them for these newfound delights. So here, for your reading and eating pleasure, are a revamped teriyaki marinade, and an incredible three bean salad. Enjoy!
Summer is grilling season, and it wouldn’t be right without teriyaki in the mix. That pineapple vinegar inspired me to alter my go to marinade thusly.
RG Pineapple Vinegar Teriyaki Marinade
1/2 Cup Chicken Stock, (Veggie stock or water are both fine too)
1/4 Cup Tamari
1/4 Cup Pineapple Vinegar
2 Tablespoons Agave Nectar
2 Tablespoons Rock Sugar (Dark Brown Sugar is fine too)
1 Tablespoon Toasted Sesame Oil
1 Tablespoon Arrowroot
2 Cloves fresh Garlic
1” fresh Ginger Root
Trim, peel, and mince garlic and ginger.
In a sauce pan over medium heat, combine tamari, vinegar, agave, sugar, sesame oil, garlic, and ginger.
Whisk to incorporate – When sauce begins to scale, reduce heat to low.
Combine arrowroot and stock, which to incorporate thoroughly.
Add stock mixture to sauce and whisk thoroughly. Allow sauce to heat through, whisking steadily, until it reaches the thickness you like, about 2-4 minutes.
Remove sauce from heat and transfer to a non-reactive bowl, allow to cool to room temperature before use – You can set up an ice bath in a second bowl to hasten that process if it’s hot where you are, like it was today where we is…
Separate some to use as a dipping sauce if desired.
That same stuff, along with dang near any or all RG beans, inspired this twist on Three Bean Salad.
Three bean salad is a delight in the dog days of summer – Cool, tangy, and hearty to boot. While I truly love the traditional base of pinto, wax, and green beans, you can and should do whatever mix you like – This is the perfect time of year to play with whatever is fresh at hand. The beauty of that freedom is that the dish really does change in very fundamental ways when you vary the bean trio, even with the same dressing. What I show below is my personal fave, but there too, you can and should go with what you’ve got fresh in the garden whenever possible. The mainstays to me are the rhythm section of that dressing – Rancho Gordo’s incredible Pineapple Vinegar, and fresh avocado oil – It creates a beautiful base to go just about anywhere from – I just got this stuff, and am absolutely enamored with it, so I re-did my go recipe, (which used live cider vinegar), to reflect same.
Speaking of Rancho Gordo, it’s there that a raft of stunningly delicious bean options await – Their heirloom stuff is so good, you can easily hop down the rabbit hole trying out different combinations. Their garbanzos, limas, and yellow woman beans make an incredible trio, with a delightful depth and breadth of flavors and textures, and again – That’s just one of many, many options. The quality of these beans is so far above anything else, you truly must try them.
Three bean salad definitely likes a little time for things to marry, so it’s a great dish to make ahead. And of course, if you have other veggies you love, that are ready to rock, add those too – You sure don’t need my permission!
Urban’s Go To Three Bean Salad
1 Cup Rancho Gordo Rio Zape Beans
1 Cup Fresh Green Beans
1 Cup Fresh Wax Beans
1 Cup Sweet Onion
1 stalk fresh Celery, with leaves
Sea Salt and fresh ground Grains of Paradise, to taste
For the Dressing
1/2 Cup Avocado Oil
1/3 Cup Pineapple Vinegar
2 Tablespoons fresh Shallot, minced
1-2 cloves fresh Garlic, minced
2 Tablespoons Agave Nectar
1 teaspoon fresh Thyme
1 teaspoon fresh Dill
1/4 teaspoon Chile flake
Rio Zape Beans should be cooked to al dente.
Blanch green and wax beans in boiling water until al dente, about 2-3 minutes – Have a bowl of ice water ready beside the stove, and plunge the beans into that as soon as they’re right.
Rinse and stem onion and celery, and then medium chop, (chiffonade celery leaf).
Rinse, stem and mince garlic, thyme, and dill.
In a large, non-reactive bowl, combine all beans, onion, and celery. Season with a three finger pinch of sea salt and a half dozen twists of grains of paradise – Gently toss to thoroughly incorporate.
In a second non-reactive bowl, combine all dressing ingredients and whisk to incorporate thoroughly.
Allow dressing to marry for 15 minutes, then dress salad with a steady drizzle – You may or may not want to use all of it, so stop when you’re happy with the ratio.
Allow salad to marinate, chilled, for at least 2 hours prior to serving.
Will do fine refrigerated for a couple days, if it lasts that long…
One thought on “A Couple of Rancho Gordo Tweaked Recipes”
Sounds fabulous; now I need to try that pineapple vinegar too! Just made 3 bean with garbanzos, pintos and cannellini beans with basil garlic dressing (avocado oil and rice vinegar base)…. Fresh corn, red onion, celery too of course! That went fast so now I’ll try yours!