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
Crispy fried cabbage leaves w/ cumin & poppy seeds
Marin miyagi oysters, house fermented cayenne hot sauce
Marin Sun Farm dry aged beef carpaccio, Star Route Farm wasabina, whole grain mustard vinaigrette, focaccia crackers
Shaved fennel salad, almonds, chervil, Kashiwase arctic star nectarine vinaigrette
The Peach Farm heirloom tomato confit, sea lettuce persillade, house cured opah bacon
Seared black cod, miso cured garlic, braised black lentils & cresta di gallo
Plum upside down cake, ginger caramel, cremè fraîche ice cream