The subtitle of Steve Sando’s latest cookbook is “100 Recipes for Cooking with All Kinds of Beans.” And this is no understatement: With his wildly popular company, Rancho Gordo, Sando has made heirloom bean varieties so popular that his quarterly membership-club shipments go out to tens of thousands of customers – and tens of thousands more are on the waiting list.

This tagine happens to be easy to cook (no browning of the protein required) and eat (no bones to cut around).{ai:summary}<p>Steve Sando's new cookbook features 100 recipes focused on various bean types. His company, Rancho Gordo, has popularized heirloom beans, resulting in significant demand and a waiting list for his quarterly membership shipments.  </p><p>#culture</p>

A fragrant chickpea tagine captures the essence of a Moroccan classic

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