Cranberry Beans!!!

Photograph by Tina Rupp

Cranberry beans (also called shell beans) are the most beautiful beans there are!  It seems like an odd comment but I truly love the pale red streaked pods with the white beans inside blotched with the same red color.

If you want simplicity in it's preparation, just cover the shelled beans with water, bring to a boil and simmer for 15 minutes.  Drain and drizzle with olive oil or add some butter and salt and pepper to taste.  Delicious!

My favorite way to eat this is from www.foodnetwork.com.

Cranberry Bean Pasta Fagioli

Ingredients:
Adjust amounts to the number of beans we get in the share

• 5 tablespoons extra-virgin olive oil, plus more for drizzling
• 5 cloves garlic, smashed
• 1 small onion, roughly chopped
• 1/4 teaspoon red pepper flakes, or more to taste
• 1 teaspoon finely chopped fresh rosemary
• 1 2-ounce piece pancetta (optional)
• 5 canned whole San Marzano tomatoes, crushed by hand (I will use whatever we get in our share)
• Kosher salt
• 3 pounds fresh cranberry beans in pods, shelled
• 2 bay leaves
• 1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping
• 2 cups small pasta, such as shells or ditalini
• 1 bunch kale, stems and ribs discarded, leaves chopped ( I might use spinach)
• 1/4 cup roughly chopped fresh parsley
• Freshly ground pepper
  

1. Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.

1. Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)

1. Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.