February 01, 2019
By Steve Sando, adapted from a recipe by Diane Kochilas' "Ikara" (Rodale Press, 2014)
1 lb Rancho Gordo Garbanzo beans6 medium sprigs of fresh thyme2 medium sprigs of fresh rosemary3 Rancho Gordo bay leavesSalt and pepper3 large red onions, halved and sliced3 cloves garlic, peeled and thinly sliced1 each of red, green, and orange bell peppers, cleaned and sliced into 1/4 inch rings1 stalk celery, sliced into matchstick-sized pieces2-3 large tomatoes, sliced1/2 cup extra-virgin olive oil
April 07, 2019
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