MVCSA – Cranberry Beans
In autumn, this region’s farms yield three of our most quintessentially New England products: squash, corn and beans. To take advantage of this, we’re sharing three recipes that feature these healthy ingredients.
We’re presenting them in the classic New England manner: unpretentious, hearty and perfect for family get-togethers.
Start to finish: 90 minutes
1 pound dried cranberry beans (also known as borlotti, or Roman beans)
1 pound cherry tomatoes
1 small onion
4 tablespoons butter
2 teaspoons kosher salt
1/2 teaspoon red chile flakes
Sort through the dried beans, being sure to remove any small stones. Place the beans in a large stockpot with 4 quarts of cold water. Bring to a boil, stir thoroughly, and then reduce to a simmer. After 30 minutes, add 1 teaspoon of salt and cook an additional 30 minutes.
While the beans cook, place another pot on the stove over medium-high heat. Chop the small onion into a fine dice and add it to the preheated pot along with the butter and the red chile flakes.
When the butter is melted, add the whole cherry tomatoes, stir gently and cover. Stir every 5 minutes, for 15-20 minutes, until the cherry tomatoes have burst, and then add 1 teaspoon of salt.
Once the beans are tender, after 60 minutes or so, drain the beans and add them to the cherry tomato sauce. Stir and serve.