Pan Roasted Cranberry Beans

March 12, 2011

When I was last in San Francisco, I made an excursion to the weekend Farmers’ Market down by the piers. Rancho Gordo had a stand with all sorts of fabulous looking dried heirloom beans. On a recommendation from a friend, I picked up a package of cranberry beans. These beans (sometimes called Borlotti beans) are certainly tasty. You don’t find them fresh most of the year, but the dried work quite well. They look like pinto beans, but have a different taste:

To prep the dried beans, you allow them to soak in water for at least 12 hours. Then rise prior to use. Note: 1 cup of the dried beans is roughly 3 cups of beans prepared.

You will need:

  • 3 c of re-hydrated cranberry beans (see above)
  • 3 T olive oil, divided
  • 2 T dried thyme
  • 1 T butter
  • 1 half small red onion, thinly sliced
  • 3 cloves garlic, peeled and cut in half
  • 1 T dried basil
  • 1 lemon, juiced
  • Salt and pepper, to taste
  • 1/4 c fresh parsley, chopped

Then you…

  1. Put the beans in a large saucepan with enough water to cover by an inch or so. Add 1 T olive oil and 2 T dried thyme. Bring to a boil, and then simmer about 45 minutes or until the beans are softened through. Strain.
  2. In a large heavy skillet, head the remaining olive oil with the butter. Add in the beans, garlic and onion. Saute 5 minutes.
  3. Add basil and lemon juice. Continue to saute until cooked through and crispy on the outside.
  4. Season with the parsley, salt and pepper. Enjoy!



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