Ingredients
- 1 tied bouquet garni make with 1 leek, California bay leaf, 3 large fresh thyme sprigs, 3 large fresh marjoram or savory sprigs, 3 large fresh parsley sprigs
- 1 medium Onion, quartered
- 2 Garlic cloves, smashed
- 3 1/2 lbs (2 lbs shelled) Fresh true red cranberry beans (or 1 lb dried soaked in water overnight
- 1 tbsp kosher salt, plus additional to taste
- 1/4 cup California extra-virgin olive oil
- 2 tbsp Chopped fresh thyme or savory
- 1 cup Chopped arugula, peppercress or other spicy green, chopped
Fresh Herb Seasoned True Red Cranberry Beans
Meal: Side
Cuisine: American
Ingredient: Vegetables
Season: Summer
Contributor: Robin Schempp for Slow Food USA
Directions
8 SERVINGS
- In a 5-quart heavy pot bring 3 quarts of water, bouquet garni, onion, and garlic to a boil. Reduce to a simmer and add beans. Simmer gently, stirring occasionally for about 20 minutes (fresh) or 45 minutes (dried).
- Add about 1 tablespoon salt and cook for about 10 more minutes until tender toward end of cooking, until tender, about 25 minutes for fresh beans or 50 minutes to 1 1/4 hours for soaked dried. Discard bouquet garni and drain most of the pot liquid.
- Before serving (hot or at room temperature), taste and adjust salt and serve with drizzled olive oil, chopped herbs and greens.
About the Ark of Taste
The US Ark of Taste is a catalog, managed by Slow Food USA, of more than 200 delicious, place-based foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates. To find producers of the Ark food used in this recipe, visit our website: http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/
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