Vermont Cranberry Bean Salad
August 31, 2011 § 2 Comments
When I was a kid, my father would get a little stir crazy in winter and he’d do the worst thing a man with a 1-acre garden could do: Sit for hours with the Johnny’s Select Seed catalog. Fathers don’t get giddy as a rule, but I swear my dad would get as giddy as any school girl when the … um, somewhat large and heavy … box arrived. Sure, some of the seeds were for the farm: Seeds for 100 combined acres of broccoli, cabbage, cauliflower and pumpkins are a bit heavy. But then there were the items destined for our garden. Corn. Watermelon. Tomatoes. Peppers. Cucumbers. Zucchini. Squash. Yum. Yum.
But then … then there were the despised seeds: Peas and lima beans. And I swear, every single seed of those two crops came up and produced a bounty. Bleck and ugh … I really don’t like peas and lima beans. Really. Don’t. Like.
The worst part, really, and I don’t know how many of you can relate … the worst part was having to help my mother shell the bushels and bushels of pods these horrid plants would produce. You know how big a bushel is, right? It’s a lot. And now picture lots of lots. And having to take one lima bean pod or one pea pod, slicing it down lengthwise with your thumb nail, and then cajoling each pea or bean out of its home with said finger and into a pan. Pans and pans and pans of peas and beans. And Mom would blanch these mounds and mounds of peas and beans, put them into little plastic baggies, put the baggies in boxes, put the boxes in the freezers (yes, we had multiple freezers to store multiple upon multiple boxes), and then those boxes would come out of the freezer in the deepest, darkest of winter and end up on our plates. And then after dinner Dad would get out his Johnny’s Select Seed catalog and order more for the coming spring …
I really hate peas and lima beans. Really.
What did I find myself doing yesterday pre-lunch during my vacation? Shelling beans. Not a bushel, thankfully; just a gallon ziplock’s worth. The beans in question we grew in our garden this summer. No, not peas and not limas.They are Vermont cranberry beans. Beautiful pink and red speckly things. Gorgeous, really. No, I didn’t snap a pic pre-cooking. Sorry. But yes, we grew them this year—my garden plot neighbor has been growing them for years and loves loves loves them. Easy to grow. I’d tell you more about how to grow them except … well, okay, I’ll tell you. Sow the seeds about 2 inches apart in a row. Water. They will emerge. They’ll keep growing if you keep watering. I can’t even recall if I had to fertilize. It’s seriously that easy, people.
And the process at the other end of the line is just as simple, and way way way delicious. So very not a lima bean.
Vermont Cranberry Bean Salad from Epicurious.com)
- 1 1/2 pounds fresh cranberry beans in pods
- 2 tablespoons salt
- 1/4 cup evoo
- 1 to 2 tablespoons fresh lemon juice, or to taste
- 2 tablespoons chopped fresh parsley or basil leaves
- ground black pepper
- Shell beans and place in a saucepan of boiling salted water. Salt the water! That way the beans really take in the flavor.Unfortunately, the boiling spoils the beans’ beautiful coloration.
- Boil the beans until they are tender. If all of your beans are picked at the same stage, they should all come along at the same time. Mine, not so lucky. To get the “more done” or more dry beans to a tender stage, the more fresh beans got a tad over-mushy. But, I kinda liked the variety within the dish.
- Drain beans and transfer to a bowl. While beans are still warm, toss with remaining ingredients and season with salt, if needed. Serve still warm for a fabulous flavor, or at room temperature.
I could eat this for days. And luckily, there’s a bunch more beans ripening when we get home.