Suman will be back for our two final market days, but this week Wendy came up with an easy salad that Greg prepared, adding his own twist (lemon juice and garlic) for the dressing.
There really isn’t a set recipe for this. Just shuck as many beans as you need, (see below for pounds to cups shucked) cover with cold water, bring to a boil and cook 20-25 minutes or until tender. In the meantime, rinse, dry, and roughly chop the greens or your choice, (we used arugula for its peppery bite) perhaps to make one or so cups lightly packed greens to 1 cup shucked beans, and then use your imagination to create a dressing or just grab your favorite prepared brand. Greg opted for lightly sautéing some minced garlic, and combining it, oil and all, with some additional olive oil and lemon juice, along with a touch of salt and ground black pepper. It was quite tasty!
Cranberry beans also do well in stir fry dishes and are especially suitable for soups. Read on for a bit more about this versatile legume.
About Cranberry Beans
Also known as borlotti, pink-flecked cranberry beans are available fresh in the late summer and fall. Creamy and flavorful, they’re delicious in soups or stews or can be tossed with olive oil and herbs for a simple side dish (though they lose their gorgeous coloring once cooked).
How to Store: Fresh, unshelled cranberry beans can be stored in a plastic bag in the refrigerator for three to four days
How to Cook: Fresh cranberry beans are very easy to shuck. One pound of beans in the pod yields about 1 1/3 cups shucked beans, or enough for about two to three people. To cook, shell the beans and put them in a medium saucepan. Cover with cold water, bring to a boil, and cook until tender, about 20 to 25 minutes.