Last year was the first time I’d cooked with cranberry beans. I was quickly hooked. Tucked away in long, bumpy fuschia-and-white pods, these beans which turn tan when cooked are a creamy and satisfying base to flavorful fall dishes. I decided to cook them in a simmered tomato and vegetable dish, enhanced with saffron and smoked paprika. It’s become one of my fall favorites.
Cranberry beans with flavors of Spain
cranberry beans, shelled
garlic
onion
tomatoes
Italian kale
mushrooms (wild, if you can get them)
summer squash (I used tromboncini)
red wine
olive oil and butter
parmesan or similar cheese.
saffron
smoked paprika
salt and pepper to taste
Boil cranberry beans until soft and not mealy inside. Drain and set aside.
In a skillet, sauté onion and garlic in butter and olive oil mixed until onion is soft, adding saffron and carrots, if you’re using them, halfway. Add summer squash and mushrooms if you’re using them and allow to cook. Add chopped tomatoes and smoked paprika, and stir. Add a little red wine, kale and the beans. Mix thoroughly, cover, turn heat to low or low-medium and let all the flavors cook together for at least twenty minutes.
Taste and adjust flavors or cooking time accordingly, adding liquid if necessary and adding a little extra butter or olive oil. Serve with parmesan or parmesan-like cheese and a simple green salad.
Permalink:
http://www.gofrolic.org/gofrolic/food_blog/Entries/2008/9/15_Locally_delicious%3
Cranberry beans with flavors of Spain
cranberry beans, shelled
garlic
onion
tomatoes
Italian kale
mushrooms (wild, if you can get them)
summer squash (I used tromboncini)
red wine
olive oil and butter
parmesan or similar cheese.
saffron
smoked paprika
salt and pepper to taste
Boil cranberry beans until soft and not mealy inside. Drain and set aside.
In a skillet, sauté onion and garlic in butter and olive oil mixed until onion is soft, adding saffron and carrots, if you’re using them, halfway. Add summer squash and mushrooms if you’re using them and allow to cook. Add chopped tomatoes and smoked paprika, and stir. Add a little red wine, kale and the beans. Mix thoroughly, cover, turn heat to low or low-medium and let all the flavors cook together for at least twenty minutes.
Taste and adjust flavors or cooking time accordingly, adding liquid if necessary and adding a little extra butter or olive oil. Serve with parmesan or parmesan-like cheese and a simple green salad.
Permalink:
http://www.gofrolic.org/gofrolic/food_blog/Entries/2008/9/15_Locally_delicious%3