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Whole Foods booty - bought amaranth seed and cranberry beans
- Thread starter cheezz
- Start date
Here's one. Cranberry Bean, Lacinato Kale & Pasta Soup In Marcella Hazan's Classic Italian, she
has recipes that call for either the cranberry or kidney beans. I think cranberry beans are the go to pasta e fagioli bean. I like them, most of my recipes are for fresh beans, which I'm afraid is wishful thinking on my part.
* Exported for MasterCook 4 by Living Cookbook*
Cranberry Bean, Lacinato Kale & Pasta Soup
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Beans Pasta
Soup Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
1/4 cup olive oil plus 2 1/2 Tbs, divided
2 leeks, white part only, cleaned and
-- sliced (about 2 cups)
2 medium carrots, finely chopped (about 1 cup)
1 onion, finely chopped (about 1 cup)
3 cups dried cranberry beans or Good Mother
-- Stallards, if you're lucky enough to have
-- some hanging around the house
kosher salt
2 bunches lacinato (Tuscan) kale, cleaned, stemmed
-- and coarsely chopped (about 10 cups)
3 cups dried orecchiette pasta (about 9 oz)
1 Tbs fresh minced sage
1/2 cup fresh chopped parsley
1 1/2 Tbs smoked paprika
1 1/2 tsp Hungarian paprika
1/8 tsp fresh lemon juiceGarnishgrated Parmesan cheese
1. In a 4-quart soup pot or cast iron casserole (with a lid that fits), heat
1/4 cup of olive oil and cook the leeks, carrots and onions over medium-low
heat until just softened, 8 to 10 minutes.
2. Add the dried beans and 12 cups of water. Bring to a simmer over high
heat, then reduce the heat to low and cover the pot with the lid, stirring
occasionally. After about 45 minutes, add 1 tablespoon of kosher salt.
Continue to cook, covered, and again stirring occasionally, just until the
beans are soft, 45 minutes to 1 hour or more (this may vary according to the
beans you use).
3. With a slotted spoon, remove 1 cup of the beans and, separately, 2
tablespoons of bean liquor and set both aside. Add the kale to the soup,
stirring in a few cups at a time as the greens wilt. Cover, and continue to
cook for 8 to 10 minutes more until the greens are tender, then remove from
the heat.
4. Meanwhile, bring a pot of salted water to a rolling boil and cook the
pasta until al dente. Drain and reserve.
5. In a food processor, combine the reserved beans and bean liquor, sage,
parsley, paprikas and lemon juice, the remaining 2 1/2 tablespoons olive oil
and a pinch of salt. Blend until smooth, then check for seasoning, adding
more salt if desired, or bean liquor to aid in blending.
6. Just before serving, stir the cooked pasta into the soup. Ladle the soup
into bowls and top each with about 2 tablespoons of spiced bean purée. Grate
Parmesan over the top of each bowl to taste and serve immediately.
- - - - - - - - - - - - - - - - - -
has recipes that call for either the cranberry or kidney beans. I think cranberry beans are the go to pasta e fagioli bean. I like them, most of my recipes are for fresh beans, which I'm afraid is wishful thinking on my part.
* Exported for MasterCook 4 by Living Cookbook*
Cranberry Bean, Lacinato Kale & Pasta Soup
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Beans Pasta
Soup Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
1/4 cup olive oil plus 2 1/2 Tbs, divided
2 leeks, white part only, cleaned and
-- sliced (about 2 cups)
2 medium carrots, finely chopped (about 1 cup)
1 onion, finely chopped (about 1 cup)
3 cups dried cranberry beans or Good Mother
-- Stallards, if you're lucky enough to have
-- some hanging around the house
kosher salt
2 bunches lacinato (Tuscan) kale, cleaned, stemmed
-- and coarsely chopped (about 10 cups)
3 cups dried orecchiette pasta (about 9 oz)
1 Tbs fresh minced sage
1/2 cup fresh chopped parsley
1 1/2 Tbs smoked paprika
1 1/2 tsp Hungarian paprika
1/8 tsp fresh lemon juiceGarnishgrated Parmesan cheese
1. In a 4-quart soup pot or cast iron casserole (with a lid that fits), heat
1/4 cup of olive oil and cook the leeks, carrots and onions over medium-low
heat until just softened, 8 to 10 minutes.
2. Add the dried beans and 12 cups of water. Bring to a simmer over high
heat, then reduce the heat to low and cover the pot with the lid, stirring
occasionally. After about 45 minutes, add 1 tablespoon of kosher salt.
Continue to cook, covered, and again stirring occasionally, just until the
beans are soft, 45 minutes to 1 hour or more (this may vary according to the
beans you use).
3. With a slotted spoon, remove 1 cup of the beans and, separately, 2
tablespoons of bean liquor and set both aside. Add the kale to the soup,
stirring in a few cups at a time as the greens wilt. Cover, and continue to
cook for 8 to 10 minutes more until the greens are tender, then remove from
the heat.
4. Meanwhile, bring a pot of salted water to a rolling boil and cook the
pasta until al dente. Drain and reserve.
5. In a food processor, combine the reserved beans and bean liquor, sage,
parsley, paprikas and lemon juice, the remaining 2 1/2 tablespoons olive oil
and a pinch of salt. Blend until smooth, then check for seasoning, adding
more salt if desired, or bean liquor to aid in blending.
6. Just before serving, stir the cooked pasta into the soup. Ladle the soup
into bowls and top each with about 2 tablespoons of spiced bean purée. Grate
Parmesan over the top of each bowl to taste and serve immediately.
- - - - - - - - - - - - - - - - - -
Inside is some info from Fine Cooking you might find helpful.
Cranberry beans a.k.a.
Roman beans or speckled sugar beans
what is it?
Cranberry beans, also known as Roman beans or speckled sugar beans, are smooth, pinkish, oval-shaped beans with gorgeous dark-red speckles. They’re medium size, plump, and soft in texture, with a sweet, chestnut-like flavor. Originally grown in Columbia, they became particularly popular in Italy, where they’re known as borlotti. Cranberry beans are ideal for chili, soups, and baked beans, and they make a delicious addition to pastas and salads.
don't have it?
If you can't find them, try Tongue of Fire beans, cannellini, red or pink kidneys, or pinto beans.
how to choose:
how to prep:
It isn’t mandatory to soak dried beans before cooking them, but soaked beans do cook more quickly and evenly and are easier to digest. There are two ways to soak dried beans: A cold (long) soak, which guarantees fully hydrated beans, or a hot (quick) soak, which is speedier but leaves the possibility that some beans won’t be fully hydrated and may therefore not cook as evenly.
Spread the beans out and pick through them, discarding any rocks, bits of debris, and shriveled beans. Then rinse the beans under cold water to remove any dust or dirt.
For a cold (long) soak: Put the beans in a large metal bowl with enough cool water to cover by about 3-inches. Soak at room temperature for six to eight hours, adding more water if the level gets low. Drain and rinse before cooking.
For a hot (short) soak: Put the beans in a large pot with enough cool water to cover by about 3-inches. Bring to a boil; boil for two minutes. Remove from the heat, cover, and let stand for one to two hours. Drain and rinse before cooking.
Cook gently, and season at the right time:
• Cook soaked beans in fresh water to reduce gas-causing oligosaccharides, hard-todigest complex sugar molecules found in legumes.
• Never let beans boil, except at the very beginning. Gentle simmering keeps the beans intact and creamy, not mealy.
• Wait to add salt until the beans have begun to soften, usually about halfway through cooking. That way, the salt can pass through the beans’ softened skin and bring out their flavor.
• Add acidic ingredients such as tomatoes, vinegar, wine, or citrus juice once the beans have softened; if added too early, acid can thicken the beans’ skin and extend cooking time. Non-acidic seasonings such as herbs, garlic, and onion can go into the pot from the start.
• Don’t bother skimming off any foam that rises to the top of the cooking liquid. It’s simply water-soluble protein released from the beans and will dissolve on its own.
• Always taste several beans to check for doneness. Some beans may be cooked through, while others need more time.
how to store:
Recently harvested dried beans cook up creamy and tender. They’ll be shiny, bright, and evenly colored, with no wrinkles. Look for freshly dried beans at farmers’ markets.
Store dried beans in an airtight container in a cool, dry place and try to cook them within six months. Technically, they will last indefinitely, but they lose moisture as they sit. Old beans take longer to cook, and they fall apart more easily. Really old beans may refuse to soften at all.
Cooked beans will keep for up to five days, stored in an airtight container in the fridge. You can also freeze them in airtight containers or freezer bags for up to six months; freeze in small amounts so they’re easier to defrost and use. Frozen cooked beans will retain their shape better if you thaw them slowly in the refrigerator.
http://www.finecooking.com/item/38828/cranberry-beans
Cranberry beans a.k.a.
Roman beans or speckled sugar beans
what is it?
Cranberry beans, also known as Roman beans or speckled sugar beans, are smooth, pinkish, oval-shaped beans with gorgeous dark-red speckles. They’re medium size, plump, and soft in texture, with a sweet, chestnut-like flavor. Originally grown in Columbia, they became particularly popular in Italy, where they’re known as borlotti. Cranberry beans are ideal for chili, soups, and baked beans, and they make a delicious addition to pastas and salads.
don't have it?
If you can't find them, try Tongue of Fire beans, cannellini, red or pink kidneys, or pinto beans.
how to choose:
how to prep:
It isn’t mandatory to soak dried beans before cooking them, but soaked beans do cook more quickly and evenly and are easier to digest. There are two ways to soak dried beans: A cold (long) soak, which guarantees fully hydrated beans, or a hot (quick) soak, which is speedier but leaves the possibility that some beans won’t be fully hydrated and may therefore not cook as evenly.
Spread the beans out and pick through them, discarding any rocks, bits of debris, and shriveled beans. Then rinse the beans under cold water to remove any dust or dirt.
For a cold (long) soak: Put the beans in a large metal bowl with enough cool water to cover by about 3-inches. Soak at room temperature for six to eight hours, adding more water if the level gets low. Drain and rinse before cooking.
For a hot (short) soak: Put the beans in a large pot with enough cool water to cover by about 3-inches. Bring to a boil; boil for two minutes. Remove from the heat, cover, and let stand for one to two hours. Drain and rinse before cooking.
Cook gently, and season at the right time:
• Cook soaked beans in fresh water to reduce gas-causing oligosaccharides, hard-todigest complex sugar molecules found in legumes.
• Never let beans boil, except at the very beginning. Gentle simmering keeps the beans intact and creamy, not mealy.
• Wait to add salt until the beans have begun to soften, usually about halfway through cooking. That way, the salt can pass through the beans’ softened skin and bring out their flavor.
• Add acidic ingredients such as tomatoes, vinegar, wine, or citrus juice once the beans have softened; if added too early, acid can thicken the beans’ skin and extend cooking time. Non-acidic seasonings such as herbs, garlic, and onion can go into the pot from the start.
• Don’t bother skimming off any foam that rises to the top of the cooking liquid. It’s simply water-soluble protein released from the beans and will dissolve on its own.
• Always taste several beans to check for doneness. Some beans may be cooked through, while others need more time.
how to store:
Recently harvested dried beans cook up creamy and tender. They’ll be shiny, bright, and evenly colored, with no wrinkles. Look for freshly dried beans at farmers’ markets.
Store dried beans in an airtight container in a cool, dry place and try to cook them within six months. Technically, they will last indefinitely, but they lose moisture as they sit. Old beans take longer to cook, and they fall apart more easily. Really old beans may refuse to soften at all.
Cooked beans will keep for up to five days, stored in an airtight container in the fridge. You can also freeze them in airtight containers or freezer bags for up to six months; freeze in small amounts so they’re easier to defrost and use. Frozen cooked beans will retain their shape better if you thaw them slowly in the refrigerator.
http://www.finecooking.com/item/38828/cranberry-beans