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Kitchen Notebook

October 24, 2017

Cranberry Beans on Toast with Shaved Fennel Radicchio Salad

40 Mins

  • Cranberry Beans, shelled
  • 1 Bulb Fennel
  • 1 Radicchio
  • 1 Sprig Rosemary
  • ½ Loaf Bread
  • 6 Garlic cloves, whole
  • 1/2 tsp red hot Pepper Flakes (or to taste)
  • 2 cups water
  • 2 bay leaves
  • ½ Lemon, Squeezed
  • 3 Tbsp Olive Oil
  • Salt & Pepper

In a medium pot heat 2 Tbsp olive oil over medium heat. Add garlic and sauté for about 3 minutes, or until it begins to turn golden brown.


Add red hot pepper flakes and rosemary and cook for another 2-3 minutes until golden.

Add shelled beans, mixing well so the beans get evenly coated with the oil and cook for 3-4 minutes


Add water, bay leaves and 1 tsp salt. Bring to a boil for about 5 minutes uncovered.

Turn down the heat and simmer, covered for about 20 minutes or until beans are tender but not mushy. Season with more salt to taste.


Meanwhile, using a mandoline or sharp chef’s knife slice fennel into paper thin strips. Roughly chop radicchio. Toss with 1 Tbsp olive, lemon juice and season with salt & pepper to taste.


Toast thick slices of bread and drizzle with olive oil. Serve beans warm on toast and salad on the side.


40 Mins Veg

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40 Mins Veg


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