Cranberry Beans

After shelling the beans, but before cooking,

you can see the beautiful markings on these beans 

of mottled dots, dashes and stripes.

On a platter, ready to serve.

Beans are such a simple food item, and yet there simplicity is what 

makes them not only so versatile but enjoyable to eat.

They are not complicated in flavor, just subtle.

When I lived in Italy, I enjoyed Italian shelling beans

just like these. They were served as a simple contorni 

or side dish, as it is called in Italian.

I had grown up eating all kinds of beans, but none that had been

served like this.  I fell in love with their freshness and simplicity.

As Always,

ENJOY!

Cranberry Shelling Beans (found at most Farmer's Markets)

  - I purchased these at the Santa Monica Farmer's Market-

Extra Virgin olive oil

kosher salt 

fresh ground black pepper

     Shell all the beans.  Place in a pot and cover with water by at least 2 inches.

Boil beans on Med-high for 20-25 minutes, or until tender. You will just see a few beans start to crack. If the water level decreases too much add more water.  Always add boiling hot water, never add cold water, the beans will turn dark.

    Once the beans are cooked,drain well and put on a large serving platter.  Give a good drizzle of extra virgin olive oil over the top, and a sprinkling of kosher salt and fresh ground black pepper.

Serve.