Cranberry Beans!

Discussion in 'Food & Cooking' started by foodnfoto, Sep 8, 2001.

  1. foodnfoto

    foodnfoto

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    I just bought some beautiful cranberry beans at the Union Square farmers market today! Yum!
    Usually, I just cook them up with some salt, pepper and a bay leaf. Is there anyway to cook them and keep their beautiful red speckles?
    What else do you suggest I do with them?
    They're usually served with brown rice and a little chopped tomato and onion around my house. Any suggestions?
     
  2. kimmie

    kimmie

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    Mediterranean Cranberry Bean and Eggplant Stew

    1 pound fresh cranberry beans
    1 large eggplant, cubed
    3 tablespoons olive oil
    1 onion, diced
    2 garlic cloves, finely diced
    1/4 cup kalamata olives, pitted
    2 tablespoons red wine vinegar
    4 large tomatoes, diced
    1 teaspoon dried basil, thyme, and oregano

    Shell cranberry beans and place in a small saucepan. Cover with water and bring to a boil. Let simmer over medium heat for 15-20 minutes or until beans are tender.

    Heat the olive oil in a large sauté pan over high heat. Add cubed eggplant, and cook until golden brown. Add onions and garlic, and cook until soft. Then, add tomatoes, cranberry beans, olives, vinegar, and herbs. Cook over low heat for 10 minutes or until eggplant is soft. Season with salt and pepper.

    Enjoy!

    :)
     
  3. kimmie

    kimmie

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    I have another one for you. The original uses Borlotti beans but you might want to try it with the Cranberry beans.

    Bruschetta with Baked Borlotti Beans
    (for six)

    2 kg (4 1/2 lbs.) fresh borlotti beans, podded
    1 whole bulb garlic, with its skin on
    2 large tomatoes
    1/2 head celery, tops cut off and cleaned
    olive oil
    Salt and freshly ground black pepper
    6 slices sourdough bruschetta

    Preheat the oven to 400 degrees F.

    Place the beans in a porcelain dish (this is better than metal). Add the whole bulb of garlic, the tomatoes, the celery and enough cold water to cover the beans by 1/2 inch.

    Pour enough olive oil into the dish to cover the surface of the water. Cover tightly with foil and pierce to allow the steam to get out. Cook in the oven for 40-60 minutes. When cooked, remove the foil, the garlic, tomato and celery, and season with salt and pepper.

    Prepare the bruschetta and mound the beans on top. Serve immediately.

    :p :rolleyes:

    [ September 07, 2001: Message edited by: Kimmie ]
     
  4. foodnfoto

    foodnfoto

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    Love the bruschetta idea Kimmie! Interesting technique to cook the beans too!
    I'll let you know how everyone likes it!
    Thanks :cool:
     
  5. foodnfoto

    foodnfoto

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    Love the bruschetta idea Kimmie! Interesting technique to cook the beans too!
    I'll let you know how everyone likes it!
    Thanks :cool:
     
  6. kimmie

    kimmie

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    You're welcome Foodnfoto. It's a favorite around here!

    :p :D ;) :rolleyes: :cool: :)