Our CSA is winding down for the season. I think we only have two weeks left (I should probably check on that to be sure), but that doesn't mean that we're getting fewer vegetables. In fact, we're getting the most we've gotten all season. One of the things I've been getting lately is cranberry beans. These beans are really, really pretty, and I'd read many times about how tasty they are over my years reading as many food blogs as I can. So, when I saw them at the CSA a few weeks back, I made sure they made it into my bag. Then they sat on the counter for a week. I got some more the next week, but still wasn't sure what to do with them. Since I wanted to try them so bad, I decided not to disguise them very much. I wanted a recipe for them that really highlighted the beans. I looked around and modified a few recipes until I had exactly what I wanted, and it turned out great. Gabbie and I love them, and have gone through nearly the whole large batch I made. Aaron's indifferent but doesn't really want to eat them since the texture reminded him a little of a lima bean. I want you to know, these are nothing like lima beans. They're wonderful.
Fresh Cranberry Bean Salad
2 c. fresh, shelled cranberry beans
2 tsp. salt
1/4 c. extra virgin olive oil
1/2 tsp. freshly ground black pepper
1 Tbsp. chopped fresh dill
Bring a saucepan of water to a boil. Add salt and beans and boil 20-30 minutes, or until beans are soft and no longer mealy. Drain, and toss with remaining ingredients while still warm. Serve warm or at room temperature.