One of the special items I look for every year at the Nichol's stand at the Elmhurst Farmer's Market is the cranberry beans. These luscious little beauties are perfect for soups or with pasta or even just on their own with some evoo and fresh parmesan. I would love to buy a bushel and can them for my winter bean consumption, but I just haven't had the time this year. By the time I pull that together, they will probably be gone.

I love their beautiful rosy striations, but novices beware: they turn a solid cream color when cooked. If you find these lovelies at your local market, but don't know what to do, fear not. You can use them in almost any bean recipe. Just cook them in a simmering liquid until tender, roughly 1 hour. No pre-soaking required. 

Simple Crockpot Cranberry Beans

Shell and rinse beans. Place in a crockpot and cover with chicken stock or water and then top with an additional inch of liquid. Add a bay leaf and a sprig of fresh thyme. Cook on high for 4-5 hours or low for up to 8 hours. Strain. Season with salt, pepper, extra virgin olive oil, & freshly grated parmesan. Chopped fresh herbs are great too if you have them on hand- parsley, thyme, herbes de provence, rosemary, sage, etc. You can also make a quick bean soup by not discarding the cooking liquid and pureeing or mashing the beans instead.

Cranberry Bean Pasta Fagiole

This is what I did with my cranberry bean haul this week. Everything except the chicken stock and pasta was either purchased at the Elmhurst Farmer's market or harvested from my backyard. Exact measurements are not really important as long as you do not let the soup go dry. So if your soup is looking low on liquid, simply add additional stock or water.

• 2 Tbsp evoo (extra virgin olive oil)
• 1 onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled & chopped
• 2 cups cranberry beans, shelled & rinsed1 lb potatoes, chopped
• 3 sprigs fresh thyme
• 1 pound potatoes, diced. I used gold fingerlings and baby red potatoes
• 1/2 pound dried pasta, we used stars but any small shape is fine
• 4-6 cups chicken stock, veg stock, or water
• salt & freshly ground pepper, to taste
• freshly grated parmesan, to taste
• 2 Tbsp chopped fresh chives or parsley for garnish

 

In a large saucepan or dutch oven, saute onion and garlic in olive oil until softened but not brown, 3-4 minutes. Add carrots and cranberry beans and stir. Add a pinch of salt and a few grinds of pepper. Add stock or water and bring to a boil. Add thyme and simmer for 20 minutes. Add potatoes and simmer for another 20 minutes. Test the beans. Once they are soft in the center, add the pasta and cook for an additional 10-12 minutes or until the pasta is al dente. You may need to add more liquid as the pasta cooks as this will really thicken the soup up. Season to taste with salt & pepper. Top with parmesan & fresh herbs. In the picture I used chives. Full disclosure- my daughter also added some chopped cherry tomatoes that she had just picked. Not originally part of the recipe, but a lovely addition I must admit.