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...
Prep Time: 7 minutes
Cook Time: 25 minutes
You Will Need:
- 1 cup shelled cranberry beans
- 1/2 tsp salt
- 1 bay leaf
- 1 cup raw kale, torn
- 1 TBS parsley, chopped/torn
- 1.5 TBS olive oil
- 2 tsp fresh lemon juice
- salt and pepper to taste
- Bring water in a small pot to a boil with 1/2 tsp salt and the bay leaf. Once boiling add cranberry beans and bring down to a simmer. Let simmer for 20 minutes until softened, stirring around the 10 and 15 minute marks. Drain and set beans aside.
- In same small pot add kale with 1/2 cup of water and bring to a boil. Once at boil immediately remove from heat, drain, and throw kale into an ice water bath. Squeeze any excess liquid out of kale.
- Combine beans, kale, parsley, olive oil, lemon juice in a bowl and mix them all up. Add salt and pepper to taste. Enjoy!