Designed to use fresh shelling beans, this recipe also works with soaked dried beans.
Here, a classic recipe from Marcella Hazan gets topped with a crisp salad of bitter greens. If you’re lucky enough to have any leftover beans, they are particularly good mixed with a bit more olive oil, high-quality canned tuna, and some diced red onion. In fact, that combination is so good, you might consider making a double batch of the beans.
Here’s the story of Marcella Hazan and her love for cranberry beans: Marcella Hazan and Her Namesake Bean.
If you can’t find fresh cranberry beans at your farmers market or grocery store, you can order them from our friends at Rancho Gordo: Marcella Beans.
- 2 pounds fresh cranberry beans
- 4 cloves garlic
- 1/4 cup olive oil
- 4 large fresh sage leaves
- 1/2 teaspoon salt
- freshly ground black pepper
For the salad
- 4 cups frisée or radicchio
- 1 shallot
- 1 tablespoon sherry vinegar
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 1/4 teaspoon ground mustard
- 1. Shell the cranberry beans. Peel and crush the garlic cloves.
- Heat a medium pot or large saute pan over medium-high heat. Add the olive oil, cranberry beans, garlic, sage leaves, and salt along with 1/2 cup of 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 the beans are tender and the flavors are fully blend-ed, about 60 minutes (up to 90 if start-ing with soaked dried beans instead of fresh).
- 3. While the beans cook, wash and dry the greens. Peel and mince the shallot. Put the shallot in a large salad bowl with the vinegar and salt; let sit 10 minutes. Whisk in the oil and mustard. Plop the greens on top and set aside; toss to coat the greens evenly with the dress-ing just before serving.
- Season the beans to taste with plenty of black pepper. Serve the beans warm or at room temperature, drizzled with a generous dose of fruity extra-virgin olive oil and topped with the salad.