Thursday, August 02, 2012
Fresh Cranberry Beans
A quick surf on the Internet yielded a recipe for a salad made with the beans, herbs, cherry tomatoes, red onion, cucumber, and and olive oil and red wine vinegar dressing. The beans are cooked until tender at a simmer and you add things like celery tops and carrots (which get discarded) to give the beans more flavor as they cook.
Shelling the beans was sort of relaxing. Sweetie helped me and we were sitting outside with the dog enjoying the summer day as we worked. They are really pretty beans. The pods are streaked with dark pink and the beans look like porcelain, with ivory background and dark pink streaks. When they cook they turn sort of gray so enjoy them while you shell them.
Insalata di Fagioli Borlotti
from La Tavola Marche
2 cups fresh borlotti or cranberry beans
couple of handfuls of cherry tomatoes, halved
1/2 medium red onion, sliced thinly
1 cucumber, peeled & sliced
fresh herbs of your choice, chopped: marjoram, oregano, Italian parsley or basil work well
4 tablespoons red wine vinegar
3 tablespoons extra virgin olive
In a pot with plenty of water, bring the beans to a boil with vegetable scraps: celery tops, dried out carrots, half an onion sitting in your fridge - toss it in! (The veggies give the beans a bit more flavor.)
Bring to boil then lower to simmer 20-30 minutes until the beans are tender.
Drain beans and discard the vegetables.
In a bowl combine the beans, tomatoes, onion, cucumber. Add in the herbs.
Combine the oil & vinegar then toss with the salad.
Season with salt & pepper.
Let stand 10-15 minutes to let the flavors come together. Recheck your seasonings (taste it) and adjust. Serve.
I would recommend increasing the vinegar by 1 tablespoon and decreasing the oil by two-thirds because the beans need that ooomph of vinegar and I don't like so much oil in my salads. Otherwise it worked perfectly...I went with fresh oregano, Italian parsley and basil for my herbs.