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Cranberry Beans with Sage
recipe fileappetizerscranberry beans with sage
Cranberry Beans with Sage
Serves Six to Eight
1 pound fresh cranberry beans (or, if using dried beans, use 1 cup soaked overnight in cold water)
1 garlic clove, peeled
3 or 4 sage leaves, chopped plus plenty extra for garnishing
3 tablespoons extra virgin olive oil, plus a little extra for drizzling
3 ounces pancetta, chopped
Dash of red wine vinegar
2 tablespoons Dijon mustard
Salt and pepper
3 handfuls of arugula or young spinach leaves (optional)

Cranberry Beans with Sage

Recipe by
Sarah Raven

I first had this simple dish in the Madonna restaurant in Venice to accompany slow-roasted belly of pork. The River Café in London serves a similar cranberry bean recipe as a first course with lots of arugula.

Fresh beans make this extra delicious as they have a softer, creamier texture than dried.

Put the beans, garlic and chopped sage in a pan, bring to the boil and simmer for 30-40 minutes, until the beans are soft. Drain them and, while still warm, add 1 table spoon of oil and put aside.

Meanwhile, fry the pancetta in very little olive oil until crisp and add to the beans. Mix together the vinegar, mustard, salt and pepper and slowly add the rest of the olive oil to give a very creamy dressing. Pour this over the still warm beans, retaining a third of it if you are using the salad leaves. Garnish with plenty of chopped sage leaves over the top.

If using the salad leaves, dress the leaves, divide among the plates, and spoon the beans over the leaves. Drizzle with a little extra virgin olive oil.

Recipe From: In Season
By Sarah Raven
List Price: $37.50
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