Braised Cranberry Beans
Here, a classic recipe from Marcella Hazan gets topped with a crisp salad of bitter greens. "“To Marcella, one of the ultimate pleasures in life was warm beans with good olive oil,” said her husband, Victor Hazan.
- 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.
This recipe is from our fall ebook. It's a free download when you subscribe to our newsletter.
Photos: Erin Scott