What’s on the Menu: 
How to Cook a Perfect Pot of Beans
Three Ways to Dress Up Beans: Fried Ricotta, Lemon-Caper Sauce and Rajas Poblanas 
White Bean Soup with Corn and Poblanos

From mild flageolet to rich borlotti, we adore beans in every color, shape and size. But our love of legumes pales in comparison to that of Steve Sando, founder of cult-favorite bean provider Rancho Gordo. Join Steve himself at this pre-recorded cooking class where you’ll get answers to every question you have about choosing, storing, cooking and reinventing to beans. We start at the start: a basic pot of beans. Simple as it sounds, perfecting your bean prep means understanding key facts about your bean of choice, the power of osmosis and the effect of acidification. Even the biggest fan of beans doesn’t tend to like a plain bowl of them, though, so then it’s time to think strategically about how to turn them into a complete meal. You’ll learn how Steve thinks about matching beans to their perfect add-ons, whether it’s rich fried ricotta or smoky poblano chiles. Finally, we transform your white bean of choice into a pot of nourishing, weeknight-friendly soup. 

Steve Sando is the founder of Rancho Gordo, a specialty food company that grows and sources heirloom produce, seeds, and beans. He has been featured in The New Yorker, the New York Times, Saveur, O Magazine, CBS Sunday Morning, and From the Source on the Magnolia Network.

What's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.
How to Download: After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line "Your Cooking School Video is Ready for Download." Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB.