| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans, Salad | 4 | Servings | |
INGREDIENTS
| 3 | c | Cranberry beans, cooked |
| 1 | T | Fresh lemon juice |
| 1 | T | Extra virgin olive oil |
| 2 | Garlic cloves, peeled and | |
| minced | ||
| 1 | T | Fresh rosemary, minced |
| 3/4 | t | Kosher salt |
| Freshly ground pepper |
INSTRUCTIONS
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@avana.net 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
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 219
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 14.7mg
Sodium: 1261.5mg
Potassium: 581.7mg
Carbohydrates: 30.3g
Fiber: 12.4g
Sugar: <1g
Protein: 14.3g