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“Beans!”

Hudson Valley, New York. September 23, 2009

Such a noble food. The cranberry beans are tender and ready. So tender you can pop them out of their shells and eat them raw.

Cranberry Beans 004v2

Or if you’re not feeling so adventurous, you can cook them til they are stewy and delicious.

Cranberry Beans 1v2

Here’s how:

Print
“Cranberry Beans, Georgia-Style”

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 2 servings

Four ingredient cooking. My favorite kind.

Ingredients

  • 1 cup of cranberry beans
  • 2 cups of chicken stock
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon olive oil
  • salt and pepper to taste

Instructions

  1. In a skillet, heat the olive oil and saute the raw cranberry beans with the sage.
  2. Once the skins become opaque add the chicken stock and simmer over low heat. Season with salt and pepper to taste as you go...the saltiness will become more potent as they cook so wait til the end before fully seasoning.
  3. Cook until fork tender or until they are as done as you wish. Taste, taste, taste.
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http://georgiapellegrini.com/2009/09/23/recipes/beans/

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