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Tuna + Ayocote Blanco Bean Salad

Every Wednesday this month, we’ll be bringing you how-to videos with easy and unique recipes from top tastemakers – featuring artisanal ingredients direct from The FareTrade.  

First up, Adriana from A Cozy Kitchen uses April's Featured Product - Rancho Gordo's Ayocote Blanco Beans to create a delectable tuna + bean salad.


8 ounces Rancho Gordo Ayocote Bianco beans

2 sprigs of rosemary

1 Parmesan-Reggiano rind

1 lemon

1 teaspoon sherry vinegar

1 tablespoon olive oil

1/2 red onion, diced

1 tablespoon grated Parmesan-Reggiano

1 handful of Italian parsley

1 can or bottle of tuna in olive oil

French Baguette, for serving


1. Place beans in a bowl and cover with about an inch of water. Cover the bowl with plastic wrap and allow the beans to soak for at least 12 hours, ideally overnight.

2. Drain the beans, discarding the used water. To a stock pot or medium-sized dutch oven, add the beans, sprigs of rosemary, Parmesan-Reggiano rind and piece of lemon peel. Cover the beans with about an inch or two of water. Bring mixture to a simmer, turning the heat down to medium-low, covering the pot, and allowing the beans to cook for 2 to 3 hours and until the beans are tender, adding more water as needed.

3. When the beans are done, drain and discard the aromatics, Parmesan rind and lemon peel. Transfer the beans to a mixing bowl and allow to cool.

4. In a small bowl, mix together the juice from the lemon, sherry vinegar, olive oil and salt and pepper. When the beans are cool, add the diced onion, the grated Parmesan-Reggiano and minced flat leaf parsley. Gently mix in the tuna and serve with toasted bread.

Serves 4

A Cozy Kitchen / @ACozyKitchen on Twitter/Instagram

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