Can We Get Fresh Shell Beans Around Here? [moved from Home Cooking board]
- oakjoan Sep 6, 2006 08:30 PM
I was reading an article in the food section of todays NYT and came across a recipe using shell beans (cranberry, etc.) that are ripe now and in the farmers' markets of Manhattan. The recipe looks great but I didn't remember seeing fresh beans at the Berkeley F.M. on Saturday. It's weird, I've made my own edamame by cooking fresh soy beans and used favas a million times as well as cooking fresh garbanzos, but I never prepared fresh limas or cranberries.
Any info here?
They were definitely (cranberry) at Ferry Plaza and Monterey Market. Everything is later this year.
Haven't seen fresh limas but yes, fresh cranberries, possibly fresh cannellini too, at Ferry Plaza.
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Anabelle at the west end of the Saturday Berkeley market (south side of street) has terrific cranberry beans every fall. I think the name of her stall is Mi Tierra, or something like that. They're also easy to find at the Berkeley Bowl and Monterey Market.
Marcella Hazan has an absolutely magical recipe called Assunta's beans, which goes roughly as follows. A pounds of cranberry beans (should be about 2 cups), 3 or 4 garlc cloves smashed, 2/3 cup water, 1/3 cup olive oil, 5 or 6 sage leaves, salt and pepper. Put it on the stove, cover very tightly (she recommends a wet dishcloth under the lid, folded back on top of the lid; I use aluminum foil), and cook over the lowest flame your stove will make for an hour and a half. (Check every so often to make sure the beans don't go dry.) The beans absorb the flavor of the sage and garlic, and they are just unbelievably delicious.