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These lovely cranberry beans seduced me with their freckles. I bought several handfuls of the beans still in their shells. Unfortunately, about 20 minutes of boiling and they aren't so pretty.
But they're still quite tasty if you top them with a squeeze of lemon juice, a smidge of olive oil, a sprinkle of parsley and some salt and pepper. Eat them cold or warm.
Posted at 03:13 PM in dinner | Permalink
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Yes, the colour disappears and it ends up looking a muddy purple. But the taste of the fresh beans was nice. Lighter. Smoother.
July 02, 2008 at 09:02 PM
I actually like the almost pearlescent property the cooked beans have.
July 02, 2008 at 08:52 PM
It's my first time to see cranberry beans. So the color dissolve into the water when boiling? what do they taste like?
June 24, 2008 at 09:16 PM
Oops! It's parsley. But cilantro would be nice too.
June 24, 2008 at 04:48 PM
So what were the greens you used there? Just chopped parsley? Cilantro? It looks like a really nice and refreshing kind of summer salad.
June 24, 2008 at 01:24 PM
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