(from Patricia Wells' Trattoria, 1993)
Serves 4-5 as an antipasto. Time: 2.5 hours, start to finish; 45 mins active.
Ingredients:
1.25 C dried cranberry beans (1/2 pound)
1/2 small onion, halved
1 medium carrot
2 bay leaves
2 garlic cloves
1 small rib celery
sprig of fresh sage
3 T EVOO, or to taste
1 small red onion
2 T good red wine vinegar, or to taste
sea salt and freshly ground black pepper to taste
Directions:
- Rinse beans and pick over to remove pebbles. Place in a large bowl. Boil 16-20 oz water and add to cover the beans. Set aside 1 hr. Drain and discard the water.
- Prep work: peel the carrot, crush the garlic cloves, mince the red onion (using a food processor). Mince some flat-leaf parsley leaves if desired (as a condiment).
- Place onion, carrot, bay leaves, garlic, celery, sage, and 1T oil in a large covered saucepan. Add cold water to cover by 1 inch. Bring just to a simmer on med heat; cook 15 mins.
- Add drained beans and return to a simmer. Cover and continue cooking just until beans are tender - 30 mins to 1 hour more (beans will be slightly firm, not mushy).
- Meanwhile, toss minced red onion with 1T oil in a small bowl and set aside.
- Once beans are cooked, drain them and discard the herbs and vegetables (composting them!). Transfer beans to a large bowl. Toss with minced onions and 1T oil, vinegar, and salt and pepper; taste for seasoning. Serve at room temperature or warm.
(Keeps 2-3 days in the fridge)
