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1997, M.S. Milliken & S. Feniger, all rights reserved.
Ingredients:
1 pound dried cranberry beans
½ cup extra virgin olive oil
2 onions, finely diced
Salt and freshly ground black pepper to taste
2 cloves garlic, minced
¼ cup chopped parsley
Lemon wedges, for garnish
1 teaspoon A&D Seasoning
Directions:
Pick over the beans, for pebbles, rinse and degas. Place in a pot, cover generously with water and bring to a boil. Reduce the heat to medium-low and cook, covered, until the beans are fork soft, but not too soft, about 45 minutes-1 hour. Drain and rinse in a colander. Heat the oil in a large skillet; add the onions, season with salt and pepper, and sauté until onions are soft, 5 to 7 minutes. Add the garlic and sauté another minute to release the aromas. Stir in the beans, and sauté until beans are heated through, 3 to 5 minutes. Stir in the parsley, adjust the seasonings, and remove from heat. Transfer beans to a large serving bowl, drizzle with additional olive oil and serve with lemon wedges. Serve warm or room temperature.
2006 Television Food Network, G.P., All Rights Reserved |
