| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans, Salad |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Cranberry beans, cooked |
| 1 |
tb |
Fresh lemon juice |
| 1 |
tb |
Extra virgin olive oil |
| 2 |
sm |
Garlic cloves; peeled and minced |
| 1 |
tb |
Fresh rosemary; minced |
| 3/4 |
ts |
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
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