Cranberry beans with garlic and rosemary
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cranberry beans, cooked |
| 1 | tablespoon | Fresh lemon juice |
| 1 | tablespoon | Extra virgin olive oil |
| 2 | smalls | Garlic cloves; peeled and minced |
| 1 | tablespoon | Fresh rosemary; minced |
| ¾ | teaspoon | Kosher salt |
| Freshly ground pepper | ||
Directions
Place the cranberry beans in a bowl and toss in the remaining ingredients.
Serve as a salad or as a condiment for grilled meats or toss with cooked pasta.
Recipe By : NY Times 8/13/95 by Molly O'Neill Posted to MC-Recipe Digest V1 #233 Date: Fri, 4 Oct 96 18:51:27 PDT From: jfcoombs@...
NOTES : Cranberry beans are more buttery than favas but not as sweet as limas. Mottled pink on the inside, rust and cream on the outside, they're called "shellouts" in the South, and are used as you would dried ones, adjusting for cooking time and season
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