Fresh Cranberry Beans
 
Prep time
Cook time
Total time
 
Recipe By:
Serves: 4-6 servings
Ingredients
  • Fresh Cranberry Beans Topped with Radicchio and Shallots
  • 3 tablespoons olive oil
  • 2 large shallots, thinly sliced
  • 2 cloves garlic, minced
  • 4 cups fresh shelled cranberry beans
  • 4 cups vegetable broth or water
  • 1 tablespoon minced fresh sage
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 1 small head radicchio, sliced in ½-inch strips
  • Parsley to garnish
Instructions
  1. Place the olive oil in a heavy pot and heat over medium heat. Add the shallots and cook until lightly browned and beginning to caramelize, about 5 to 6 minutes. Remove the shallots from the oil, place on a plate, and set aside.
  2. Add the garlic to the hot oil and cook for 1 minute until fragrant, being careful not to brown. Add the cranberry beans, broth, sage, salt, and black pepper. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 30 to 40 minutes, until the beans are very tender.
  3. Taste and add more salt or pepper, if needed. Place the beans on a serving plate, leaving the liquid in the pot. Add the radicchio to the pot and stir for 30 seconds, until just wilted. Place the radicchio and shallots on top of the beans. Garnish with parsley and serve warm or at room temperature.
Recipe by The Gardener Cook at https://www.thegardenercook.com/fresh-cranberry-beans/