For the last couple of weeks my boyfriend had been exploring Canada and Alaska with his mom. I've become so accustom to cooking for two that cooking for one was quite the challenge! I realized a couple days in that the best course of action was to make things that would hold up well into the next day so I could have leftovers for the next day's lunch.
Cranberry beans are one of my favorite finds every year at the farmers market. They are so simple to cook and when I spotted them for the first time this season a week ago I just had to buy them! I made sure to grab enough for two servings because I knew that I would want them two days in a row.
The pods and the beans themselves are beautiful raw. Speckled and ranging in color from purple to pink to white and green they are absolutely picture worthy. But appreciate their appearance while still raw! Once cooked the beans will all turn to a very pale purple or yellow color. Still pretty - but not as pretty.
Don't get me wrong - I missed Anthony very much! But it sure was nice being able to eat things twice. Maybe I'll have to start cooking for four so we both can...
Fresh Cranberry Beans and Kale with Lemon and Olive Oil
Prep Time: 7 minutes
Cook Time: 25 minutes
You Will Need:
I'm Ali! Living it up in Brooklyn. I love cooking, baking, crafting, crocheting - you name it! Most of what I cook is healthy for you (and equally delicious) with the occasional "not-healthy" meal (but so worth it). My passion truly lies with inspiring others not only to cook at home but to try new foods in the process!