Last week, while shopping for produce at my farmers market I saw these gorgeous Cranberry beans. Rosy, plump and fresh stacked high like they were in season. I came home with a pound and wondering what to make with them while driving back home-a hearty soup or a robust stew with winter veggies? All sounded great to warm up as the snowflakes hit my windshield Excited to get home and use them, I promptly shucked the pods, running my thumb through the middle, out came the creamy white beans with beautiful pink speckles all over. I photographed the stunning beans before discarding the empty pods.
While researching, I discovered Cranberry beans are in season late summer/ fall, so it was a little surprising to see them freshly picked in the thick of winter. I guess living in a flat world and food being shipped from thousands of miles away, its possible to find unseasonal produce anytime of the year.
Its summer somewhere. Right!
These beans are stunning to look at, easy to shell and are very quick to cook. Unfortunately the beautiful pink speckles disappear to a murky brown post cooking. So I had to capture their beauty while they were still raw.
I finally decided to make a side dish to go with the baked salmon, we combined chunky pieces of potatoes, brussels sprouts, onions and flavored it with robust Tuscan herbs: Rosemary, Thyme, Garlic and Lemon. Verdict! a rustic, skillet roasted vegetable dish, full of flavor and nutrition.
Honestly it wa great by itself as a snack.
A few easy tips:
Par boil the potatoes till they are about 80% cooked and finish cooking it in the skillet. The beans were boiled for 15 minutes in plain water. If its hard to find Cranberry beans, canned white beans work just as well. Please make sure to rinse them before use.
Here is the recipe.
- 1 cup shelled Cranberry beans from about 1 pound of pods or any white beans
- 1 medium red onion roughly chopped
- 4 cloves garlic minced
- 1 -2 baking potatoes cut in large chunky pieces
- 2 cups brussels sprouts base cut off and large ones halved
- 1 lemon sliced
- fresh herbs: rosemary and thyme 3-4 sprigs
- pinch of red chilli flakes
- 2 tbsp extra virgin olive oil
- Salt and black pepper to taste
- Warm oil in a skillet. Add onions and herbs stir for a minute.
- Next add potatoes, brussels sprouts, chilli flakes, garlic, salt, pepper and beans.
- Stir to make sure the vegetables are coated with herbs and onion mixture.
- Lower the heat and cook. Flip occasionally making sure veggies have a nice brown crust. Saute for 6-8 minutes till veggies have a nice skillet roast marks all over.
- Take off the heat and serve with lemon.