Cranberry Beans Recipe

Cranberry Beans Recipe

  • 1 leek (green part only)
  • 2 Turkish bay leaves or 1 California
  • 3 large fresh thyme sprigs
  • 3 large fresh savory sprigs
  • 3 large fresh parsley sprigs
  • 3 1/2 quart water (preferably spring)
  • 1 onion, quartered
  • 1 small (2-inch) dried hot chile such as árbol, cayenne,or Thai
  • 2 pounds shelled fresh cranberry beans (3 1/2 pounds in shells); or 1 lb dried beans (such as borlotti, cannellini, or giant lima beans) soaked in water overnight
  • 1 tablespoon kosher salt plus additional to taste
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh thyme or savory
  • Special equipment: kitchen string
  1. Wash leek greens well in a bowl of cold water, then lift out and drain well. Tuck bay leaves and herb sprigs into leek greens and tie tightly in a bundle with string to make a bouquet garni.
  2. Bring water, bouquet garni, onion, and chile to a boil in a 5-quart heavy pot and simmer, partially covered, 20 minutes. Add beans and simmer gently, stirring occasionally and adding 1 tablespoon kosher salt toward end of cooking, until tender, about 25 minutes for fresh beans or 50 minutes to 1 1/4 hours for soaked dried. Discard bouquet garni, and discard onion and chile if desired.
  3. Just before serving, transfer beans with a slotted spoon to a dish and season with kosher salt. Drizzle with oil and sprinkle with mint and thyme.
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