The Rancho Gordo Vegetarian Kitchen, Volume 2 is a cookbook created by Steve Sando and Julia Newberry, featuring over 60 plant-based recipes organized by bean variety—white and light beans, medium-bodied beans, dark beans, and non-natives—ideal for home cooks exploring simple, flavor-driven meals centered on heirloom legumes.

• Over 60 bean-based recipes including Pasta with White Beans and Wilted Spinach, Arugula and Bean Salad with Pumpkin Seeds, Scarlet Runner Beans with Roasted Squash, and Slow-Baked Garbanzo Beans
• Organized by bean type to help you navigate white and light beans, medium-bodied varieties, dark beans, and non-native heirloom beans with ease
• Hardbound format with 160 full-color pages showcasing finished dishes and kitchen techniques
• Published November 2021 by Rancho Gordo Press, offering practical tips and approachable techniques for foolproof bean cooking
• Great for plant-forward kitchens and anyone looking to deepen their repertoire of wholesome, legume-centered meals
• A thoughtful gift for home cooks who value sustainable, whole-food ingredients and simple, unfussy recipes that celebrate heirloom beans