Also known as borlotti, pink-flecked cranberry beans are available fresh in the late summer and fall. Creamy and flavorful, they’re delicious in soups or stews or can be tossed with olive oil and herbs for a simple side dish (though they lose their gorgeous coloring once cooked).
To cook, shell the beans and put them in a medium saucepan. Cover with cold water, bring to a boil, and cook until tender, about 20 to 25 minutes. To cook dried cranberry beans, soak overnight in plenty of water. Drain beans, transfer to a medium saucepan, and cover with water by two inches. Bring water to a boil and simmer beans until tender, about 30 to 45 minutes.
This Week’s Menu
House made fermented & quick pickles
Mushroom arancini, garlic aioli
Shaved fennel, navel orange, toasted anise & cumin seed cracker, herb salad, apple fennel vinaigrette
Seared diver scallops, miso beurre blanc, sautéed kale, garlic confit
Kabocha squash agnolotti, toasted pine nuts, olive oil, pecorino pepato, sage
Marin Sun Farms pekin duck roulade, rainbow swiss chard, wild mushroom duxelles, juniper sauce espagnole
Dark chocolate torte, chantilly cream