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:
Ali is a Brooklyn based blogger and student Health Coach with the Institute of Integrative Nutrition, providing you with healthy recipes to inspire you to cook more at home! She is a firm believer in knowing that eating healthy can be made easy and inexpensive if you simply know how to cook. Whether you are looking for easy weeknight recipes, delicious snacks, or want to try something new, Ali's recipes are easy to follow at all skill levels! For more info about Ali and her offerings, check out the About page.