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
Ingredients:
1 pound cranberry beans
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
Directions:
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.
THIS PRODUCT IS PACKAGED IN A FACILITY THAT ALSO HANDLES WHEAT FLOUR, SOY FLOUR, TREE NUTS, PEANUTS, CHOCOLATE (MILK), AND OTHER ALLERGENS
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