• Organic Vermont Cranberry Beans - Garden Treasures Farm
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Organic Vermont Cranberry Beans - Garden Treasures Farm - Dried

1 pound - Washington

A variety dating back to the 1800's from the northeastern US, this Vermont Cranberry Bean is great tasting. It has a similar but fuller flavor to the pinto bean.  Good eating almost any way you want: soups, boiled, re-fried, or in a cold salad.

More vibrantly "red" than the standard, mid-western cranberry bean, these beans are beautiful.  Perfect for re-fried beans or a red bean stew.

Recipe from Georgie

Vermont Cranberry Bean & Pasta Fagioli

5 Tablespoons Rice Bran Oil
1 small onion - roughly chopped
5 cloves garlic - smashed
2 bay leaves
1/4 teaspoon red pepper flakes - or more to taste
1 teaspoon fresh rosemary - finely chopped
1 2-ounce pice of pancetta (optional)
5 canned whole san marzano tomatoes - crushed by hand
1 piece parmigiano-reggiano cheese rind, plus 1/2 cup parmigiano - grated
2 cups small pasta - like shells or ditalini
1 bunch kale - stems and ribs removed, leaves chopped
1/4 cup parsley - roughly chopped
Olive oil to drizzle

1. Soak beans overnight

2. Heat rice bran oil in a large pot over medium heat.  Add garlic, onion, red pepper flakes, rosemary and pancetta. Saute 2 minutes. Add tomatoes and cook two more minutes.

3. Add beans, 3 quarts water, bay leaves and parmigiano-reggiano rind.  Cover, bring to a boil, reduce heat to low and simmer until beans are tender - 1.5 to 2 hours.

4. Uncover and bring to a boil over high heat.  Add salt, pasta and cook til al dente, about 8 minutes.  Add kale and cook, stirring, until tender - 5-6 minutes. If too think, thin with water.

5. Remove the bay leaves, parm rind and pancetta.  Add grated Parmigiano reggiano, parsley, 2 tablespoons of olive oil, sea salt and pepper to taste.

6. Place in serving platter, and drizzle with fresh olive oil and more grated parmigiano reggiano.


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