This is the time of year when youll find fresh shelling beans at the farm stands.
A quicker cook than dried beans, makes comfort food fast!
New Englanders love their beans!
I know my mom did!
Baked, they are delicious, but we also love them stewed.
Speckled and striped, these vibrant pink and fuchsia pods hide equally flashy beans inside.
If you see them, youll want to buy them even if you have no idea to cook them!
Alas, beauty fades
Heres the sad thing.
Once cooked, they fade to beige!
But in my memory, they are still beautifully decorated.
Cranberry beans are native to Columbia, but are grown all over the world.
In Italy, youd call them Borlotti beans!
They are packed full of nutrition.
There is no set schedule for a bean, they are done when they are done!
The scallions offer a nice spicy bite, and much needed color to the finished dish!
Additionally, it’s possible for you to also substitute pinto beans.
will yield a little more than 2 12 cups of beans.
Bring to a boil, cover, and reduce to a simmer.
Serve with a garnish of scallionson top, and perhaps a squeeze of lemon juice.
Copyright 2020 or current year, The New Vintage Kitchen.Unattributed use of this material is strictly prohibited.
