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Categories:
Cranberry Beans onion garlic bay leaf thyme salt extra-virgin olive oil red wine vinegar flat leaf parsley sage scallions freshly ground pepper
Viewed: 93 - Published at: 2 years agoIngredients
- 7 pounds fresh cranberry beans, shelled (about 7 cups), or 1 1/2 pounds dried beans (4 cups)
- 1 small onion
- 2 garlic cloves
- 1 bay leaf
- 3 thyme sprigs plus 1 teaspoon finely chopped
- Salt
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1/4 cup finely chopped flat-leaf parsley
- 1 tablespoon finely chopped sage
- 1 bunch of scallions, thinly sliced
- Freshly ground pepper
Method
- If using dried cranberry beans, cover them with water and let soak overnight; drain.
- In a pot, cover the fresh or soaked dried beans with 2 inches of cold water and bring to a boil.
- Skim the beans and add the onion, garlic, bay leaf and thyme sprigs, then simmer over moderate heat until the beans are just tender, about 40 minutes for fresh and 1 hour for dried.
- Add 2 tablespoons of salt to the beans and cook for 5 minutes longer.
- Drain the beans and discard the onion, garlic, thyme sprigs and bay leaf.
- Stir in the olive oil, vinegar, parsley, sage, chopped thyme and sliced scallions.
- Season with salt and pepper and serve.
