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.
Or if you’re not feeling so adventurous, you can cook them til they are stewy and delicious.
Here’s how:
“Cranberry Beans, Georgia-Style”
Four ingredient cooking. My favorite kind.
Prep Time5 minutes mins
Cook Time45 minutes mins
Total Time50 minutes mins
Servings: 2 servings
- 1 cup of cranberry beans
- 2 cups of chicken stock
- 2 tablespoons fresh sage chopped
- 1 tablespoon olive oil
- salt and pepper to taste
In a skillet, heat the olive oil and saute the raw cranberry beans with the sage.
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.
Cook until fork tender or until they are as done as you wish. Taste, taste, taste.
