Cranberry beans salad
Salads
3665
- Servings 4
- Preparation 15 minutes
- Cooking time 20 minutes
- Calories 0
- Difficulty easy
Ingredients
- 2 lb of fresh cranberry beans
- 6 garlic cloves, whole
- 3 tbsp of Arom olive oil
- 1/2 tsp of red hot pepper flakes
- 1 tsp of fresh thyme
- 2-4 cups of water
- 3 bay leaves
- 1/2 tsp of salt ( more or less to taste )
Preparation
- Shell the cranberry beans, rinse and drain
- Heat the olive oil in a deep skillet over medium heat. Add the garlic and tilt the pan so all the oil goes to one side of the pan and the garlic cooks evenly.
- Cook for about 2 minutes or until it starts to get a slight golden color (make sure it doesn't burn!)
- Add the red hot pepper flakes and thyme and cook for another 2 minutes
- Add the shelled beans, stirring well so the beans get evenly coated with the oil and cook for 3 minutes
- Add 2 cups of water, bay leaves and salt. Bring to a boil for about 5 minutes, uncovered
- Turn down the heat and simmer, covered, for about 20 minutes or until the beans are tender but not mushy. You should have some cooking liquid remaining in the pot. If the beans are not tender and there is little water left, keep adding water until thy soften. Taste and adjust the seasoning if needed .
- Mash the garlic into the cooking liquid ( It should be very tender and mash easily. These are delicious eaten plain, served over rice or with crusty bread.
