CA GROWN Blog
Discover. Learn. Connect.
The Bean Book’s Roasted Cabbage Recipe with Heirloom Beans
Meet Them Here
Read Bios »The Bean Book’s Roasted Cabbage Recipe with Heirloom Beans
When it comes to celebrating the humble yet extraordinary bean, Steve Sando of Rancho Gordo is a name that rings loud and clear. In The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, Sando teams up with Julia Newberry to showcase beans in all their glory. It has recipes ranging from simple pot beans to innovative pairings like this roasted cabbage recipe with wild mushrooms. This cookbook promises to be an indispensable guide for bean lovers and culinary explorers alike.
One standout recipe? Roasted Cabbage Wedges with Wild Mushrooms and Heirloom Beans. This dish transforms everyday cabbage into a caramelized, flavor-packed centerpiece. It’s paired with brothy heirloom beans for a simple yet complete meal. For those in the know about California’s agricultural treasures, this roasted cabbage recipe is an ode to two of the state’s heirloom heroes: Santa Maria Pinquito and King City Pink beans.
If you Love Beans, You Need to Know Rancho Gordo
Based in Napa, California, Rancho Gordo has revolutionized the way we think about beans. Founded by Steve Sando, the company specializes in heirloom beans, corn, and other traditional foods. They work directly with small farmers to preserve rare varieties. Rancho Gordo’s offerings have become a staple for chefs and home cooks alike. The beans are celebrated for their exceptional flavor, texture, and connection to agricultural heritage.
A Tale of Two California Heirloom Beans
Sando’s passion for heirloom beans has put forgotten varieties back on our plates—and in our hearts. Here Steve and Julia share* a little bit more about the two California’s beans that take center stage:
Two of our favorite California-bred heirloom beans are Santa Maria pinquito and King City Pinks. Both are well-suited for this recipe.
SANTA MARIA PINQUITO:
There are a lot of theories about how Santa Maria pinquito beans came to California. One idea is that they were grown during the days of Father Junípero Serra, who founded—with great controversy—a series of missions up and down California. More realistically, they might have been brought to California’s Central Coast by migrant citrus workers. However they arrived, it seems they’re here to stay, especially in Santa Maria – a Santa Barbara County town where barbecues are elaborate affairs and pinquitos are always served. Santa Maria pinquito beans are dense and meaty but not starchy. They don’t really get to a creamy state—even with long, slow cooking—but they’re a great, simple pot bean that can also tolerate a good deal of fussing, as is done at a traditional Santa Maria barbecue.
KING CITY PINK:
An heirloom bean from King City, California, with a rich history and a dreamy bean broth. It has a thin skin and a dense-yet-creamy interior. King City Pinks were mentioned by John Steinbeck in his seminal novel, Tortilla Flat. They helped put King City, California, on the map in the 1930s, and the bean’s popularity peaked just after World War II. They remained popular locally but have taken a back seat to the more glamorous Santa Maria pinquito from farther south. (Yes, we said glamorous.)
Both varieties, available through Rancho Gordo, bring depth and authenticity to this recipe, offering a taste of California’s agricultural history with every bite.
Roasted Cabbage Recipe with Wild Mushrooms and Beans
This dish is deceptively simple but brimming with flavor. Roasting cabbage wedges at a blazing 500°F caramelizes their edges, transforming this utilitarian vegetable into something sublime. Tossed in olive oil, salt, and a squeeze of lemon, the cabbage pairs beautifully with the earthy richness of wild mushrooms and beans simmered in their own broth. A dollop of herbaceous Italian salsa verde brings brightness to every bite.
Pro tip: If you’re using King City Pink or Santa Maria Pinquito beans, make sure to reserve the broth after cooking. That liquid gold adds unparalleled depth to the dish.
Why This Roasted Cabbage Recipe Stands Out
This isn’t just a recipe; it’s a celebration of sustainable cooking, seasonal ingredients, and heirloom treasures. It highlights the versatility of beans—often relegated to soups or stews—and turns them into the star of a vibrant, wholesome meal. The beans and mushrooms bring earthy comfort, while the roasted cabbage adds a delightful crunch and smoky sweetness. Paired with Italian salsa verde, this dish balances richness and brightness in a way that feels both sophisticated and comforting.
A Cookbook to Treasure
The Bean Book, available for purchase now, offers 100 recipes that celebrate beans in all their diversity. With stunning photography by Ed Anderson and Sando’s passion for heirloom varieties, this cookbook is a must-have for anyone looking to elevate everyday cooking.
Whether you’re a longtime fan of Rancho Gordo beans or a newcomer eager to explore heirloom varieties, this cookbook is your guide to creative, flavorful meals centered on one of the world’s most nourishing ingredients.
*Excerpted with permission from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans by Steve Sando with Julia Newberry, published by Ten Speed Press, September 2024.
“Beanheads” Unite – Here are More of Our Favorite Recipes Starring Rancho Gordo Beans
Classic Baked Beans with a California Twist
There’s nothing like a pot of baked beans to bring comfort to the table. This recipe infuses California flair with locally sourced ingredients. Perfect for backyard barbecues or cozy family dinners, these Santa Maria-Style Beans are rich, flavorful, and satisfyingly sweet and savory.
Get the recipe here.
Hearty Minestrone Soup
Packed with seasonal California vegetables, this hearty minestrone soup is a celebration of farm-fresh goodness. A warming bowl of nourishment, it’s perfect for chilly evenings or when you need a comforting meal that’s as healthy as it is delicious.
Get the recipe here.
California Vegetarian Marbella
A fresh spin on the classic Chicken Marbella, this recipe highlights California-grown ingredients for a unique and mouthwatering flavor profile. Sweet dried fruits, briny olives, and tender beans come together in this dish. It’s a perfect for entertaining or a special family meal.
Get the recipe here.
Don’t forget to share your Roasted Cabbage Recipe with us on social media using #CAGROWN. We’d love to see how you make this recipe your own!
Roasted Cabbage Wedges with Wild Mushrooms and Heirloom Beans
Equipment
- medium skillet
- Baking Sheet
Ingredients
For the Cabbage and Beans:
- 8 ounces fresh mushrooms preferably wild
- ½ cup olive oil divided
- 2 garlic cloves sliced
- Salt to taste
- 1 whole cabbage sliced into thick wedges
- Freshly ground pepper to taste
- ½ lemon
- 2 cups cooked drained medium-bodied heirloom beans (e.g., Rancho Gordo Buckeye, King City Pink, or Santa Maria Pinquito)
- 1½ to 2 cups reserved bean broth
For the Salsa Verde:
- 1½ cups mixed fresh herbs e.g., flat-leaf parsley, oregano, rosemary, thyme, sage
- ¼ cup capers drained
- ½ cup extra-virgin olive oil
- Zest and juice of 1 lemon
- Sea salt and freshly ground pepper to taste
Instructions
Prepare the Mushrooms:
- Wipe mushrooms clean with a cloth or brush. Cut off and discard the ends of the stems, then roughly chop.
- Heat ¼ cup olive oil in a medium skillet over medium-high heat. Add mushrooms and garlic. Sauté for 10 to 12 minutes, stirring, until mushrooms are soft and fragrant.
- Season with salt and turn off the heat.
Roast the Cabbage:
- Preheat oven to 500°F.
- Toss cabbage wedges gently in a large bowl with the remaining ¼ cup olive oil and salt.
- Place cabbage wedges on a parchment-lined baking sheet. Roast for 10 minutes, then flip the wedges and roast for an additional 10 minutes, until edges are crisp and caramelized.
- Remove from oven, sprinkle with pepper, and squeeze fresh lemon juice over the wedges.
Prepare the Beans:
- Stir cooked beans and reserved bean broth into the sautéed mushrooms. Heat gently over medium-low heat until warmed through.
Make the Salsa Verde:
- Finely mince herbs on a cutting board. Add capers and mince again.
- Transfer to a bowl and whisk in olive oil, lemon zest, and lemon juice.
- Season with salt and pepper.
- For a smoother texture, prepare in a food processor instead of mincing by hand.
Assemble the Dish:
- Serve roasted cabbage wedges alongside the warm beans and mushrooms.
Nutrition
Meet Steve Sando
Steve Sando is the founder of Rancho Gordo, a specialty food company that grows and sources heirloom beans, corn, and more. He has been featured in the New Yorker; the New York Times; Saveur; and O, The Oprah Magazine; and featured on CBS News Sunday Morning and From the Source on the Magnolia Network.
If Cabbage Recipes Are Your Thing, We’ve Got You Covered
Melt-in-Your-Mouth Napa Cabbage Recipe
Who knew cabbage could be this irresistible? This Napa cabbage recipe elevates a humble vegetable into a dish that’s buttery, tender, and absolutely delicious. It’s a must-try for cabbage fans and skeptics alike!
Get the recipe here.
Savory Cabbage Rolls with California Flair
These savory cabbage rolls are stuffed with a flavorful filling and topped with a rich sauce that ties the dish together beautifully. It’s a comforting recipe with a touch of California’s vibrant produce woven into every bite.
Get the recipe here.
California 7-Layer Salad
This vibrant 7-layer salad is as colorful as California’s fields and just as delicious. Featuring fresh, crunchy vegetables layered with a creamy dressing. It’s the perfect dish for potlucks, picnics, or any occasion that calls for a crowd-pleasing salad.
Get the recipe here.
Article written by Alison Needham for California Grown.