Cranberry beans are gorgeous for their color alone, but they also have a wonderful texture which is somewhat creamy beneath a hearty skin. And they’re fresh right now at your local farmers’ markets. Steve Sando pairs them with my favorite green – kale- another super food, loaded with calcium and anti-oxidants from vitamins A and C. Serve this as an appetizer or light lunch with soup or salad.
3 TB extra virgin olive oil
1/3 C chopped white or yellow onion
3 garlic cloves
1/8 tsp. chopped fresh rosemary
1 1/2 C cooked cranberry beans
2 bunches kale, tough stems removed, coarsely chopped
1/2-inch-thick slices crusty artisan bread
Grated pecorino romano cheese
Preheat oven to 400.
In large, heavy skillet over medium heat, warm 1 TB of olive oil. Add onion, one garlic clove and rosemary. Saute until soft and fragrant, about 10 minutes.
Put sauteed vegetables and beans in food processor and blend until smooth. Season to taste with salt and pepper. Put the bean puree in a small skillet and warm over low heat. You will have about 2 cups.
In same skillet you used for onions, etc. warm the remaining 2 TB olive oil over medium heat. Add remaining garlic and saute for about 10 minutes. Do not allow the garlic to brown. Add kale and stir until it begins to wilt. Partially cover, reduce heat to medium-low and cook, stirring occasionally, until kale is tender – about 8-10 minutes. Season with salt and pepper and keep warm.
Brush bread slices with olive oil. Arrange on baking sheet and toast in oven until crisp, about 7 minutes. Spread bean mixture over toasted bread and top with kale. Sprinkle with cheese and serve on a platter.
Recipe borrowed from “Heirloom Beans”