Cranberry Bean Succotash
Prep: 3 hours Cook: 1 hour Makes: 8 servings
A recipe from Publican Anker. Dried or canned cranberry beans could be used in place of the fresh beans; prepare beans accordingly. A white wine vinegar can substitute for the muscatel and Champagne vinegars.
Cranberry beans:
1⁄4 cup olive oil
1 fresh bay leaf or 1 ⁄ dried leaf 3 32teaspoons of a white chopped onion, finely thyme diced leaves 1⁄ 3 cloves garlic, slivered
3 cups fresh cranberry beans
4 cups water
Salt and pepper to taste 3 tablespoons muscatel vinegar or
white wine vinegar
Salsa verde:
4 shallots, minced
2 tablespoons capers 54anchovies, cup each: Champagne rinsed, chopped vinegar, 1⁄
extra-virgin olive oil 1 tablespoon honey 1⁄2 of a jalapeno, seeds and ribs removed, minced
1 tablespoon lemon juice 1 teaspoon salt
Succotash:
1 tablespoon vegetable oil
3 cups corn kernels
2 cups diced celery
3 tablespoons each, finely chopped:
chives, cilantro, mint
Salt
Lemon juice For the cranberry beans, heat the olive oil in a large saucepan over medium heat. Add the bay leaf, thyme, onion and garlic. Cook, stirring, until the onion is tender and translucent, 5 minutes. Add cranberry beans and water. Bring to a simmer; cook until beans are tender, 30-45 minutes, being careful not to let the pot boil. Remove from heat; drain. Season with salt, pepper and vinegar. Cool and set aside.
For the salsa verde, stir the shallots, capers, anchovies, vinegar, olive oil, honey, jalapeno, lemon juice and salt together in a bowl. Set aside. Makes about 1 1/4 cups. You will have salsa leftover for another use.
For the succotash, heat a large skillet over medium-high heat. Add the oil and let heat until it is almost smoking. Add the corn; cook, stirring, until tender. Remove from heat and let cool to room temperature. In a large bowl, mix together the corn, raw celery, chives, cilantro, mint, reserved cranberry beans and 1 cup salsa verde. Season with salt and lemon juice.
Nutrition information per serving: 455
calories, 16 g fat, 2 g saturated fat, 2 mg cholesterol, 64 g carbohydrates, 3 g sugar, 20 g protein, 381 mg sodium, 21 g fiber