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Printer Friendly Recipe
Cranberry Bean and Mixed Herb Salad
Recipe by Stephen Pavy
Serves: 6
Serve with
Joseph Phelps Vineyards Sauvignon Blanc
Joseph Phelps Vineyards Le Mistral
| 1 ½ |
pound dried cranberry beans |
| 1 |
small onion, chopped coarsely |
| 2 |
garlic cloves |
| 1 |
bay leaf |
| 3 |
thyme sprigs plus 1 tsp. chopped thyme leaves |
| 2 Tbsp. |
salt |
| ¼ cup |
plus 2 Tbsp. extra virgin olive oil |
| 3 Tbsp. |
red wine vinegar |
| ¼ cup |
finely chopped flat parsley |
| 1 Tbsp. |
finely chopped sage |
| 1 bunch |
scallions, thinly sliced |
Soak beans in water overnight, then drain
In heavy pot, place beans and cover with cold water (2 inches above), and bring to a boil.
Skim off foam, then add onion, garlic, bay leaf, and thyme sprigs. Simmer over moderate heat until beans are just tender (about 1 hour).
Add 2 Tbsp. salt to beans and cook for 5 more minutes. Drain the beans, discarding onion, garlic, bay leaf, thyme sprigs.
Stir in olive oil, vinegar, parsley, sage, chopped thyme leaves and sliced scallions.
Salt and pepper to taste |
