Fresh cranberry beans (or other fresh shelling beans) are wonderful cooked slowly in a bit of liquid with crushed garlic cloves and sage leaves. These are delicious hot, warm or even at room temperature. Leftovers can be cooked with rice and served with a tangy green salad or tossed with a bit of minced red onion and canned tuna.
- 1 pound fresh cranberry beans in their pods
- 4 cloves garlic
- 1/4 cup extra virgin olive oil, plus more for serving if you like
- 4 large leaves fresh sage
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- Shell the cranberry beans. Peel and crush the garlic cloves.
- Heat a medium pot or large saute pan over medium-high heat. Add 1/4 cup olive oil, cranberry beans, garlic, sage leaves, salt and pepper to the pot along with 1/2 cup water. Bring to a simmer, cover, reduce heat to low and cook—stirring every 10 to 15 minutes or so and adding additional water, 2 or 3 tablespoons at a time if the pot seems dry—until beans are tender and flavors are fully blended, about 90 minutes.
- Serve the beans warm or at room temperature, drizzled with fruity extra virgin olive oil.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||2 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||22 g|