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<blockquote data-quote="glpease" data-source="post: 115534" data-attributes="member: 18"><p>I do the runner cannellinis simply cooked and served with black truffle oil and a sprinkle of red Hawaiian salt as a starter. Since discovering Rancho Gordo, I haven't touched tinned beans. Unfortunately, it takes the spontaneity away, but they're just SO good. Besides, running out of beans, for me, is a good excuse to take a trip into Napa, and thats never a bad thing!</p></blockquote><p></p>
[QUOTE="glpease, post: 115534, member: 18"] I do the runner cannellinis simply cooked and served with black truffle oil and a sprinkle of red Hawaiian salt as a starter. Since discovering Rancho Gordo, I haven't touched tinned beans. Unfortunately, it takes the spontaneity away, but they're just SO good. Besides, running out of beans, for me, is a good excuse to take a trip into Napa, and thats never a bad thing! [/QUOTE]
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