How odd: A totally seasonal summer ingredient recently yielded a rather wintery dinner. Odd ? but delicious.
A favorite vendor at our farmers? market had a pile of beautiful cranberry beans ? beautiful for their mottled red, cream and green pods, for the glossy speckled-striped seeds within and for their culinary prospects. These are sold when the beans are mature and the pods have begun to dry on the plant, and you cannot just pop them into your mouth like peas. Well, I guess you could ? and you could even chew them (you should, too, just to get familiar with your ingredients), but you won?t be thrilled with the raw, starchy flavor. Considering that they?re fresh, they can need quite a lot of cooking: They might be done in 20 minutes, or they might take as long as well-soaked and reconstituted dried beans, which they resemble in consistency.
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Source: http://feeds.washingtonpost.com/click.phdo?i=aa315ea04f6025c40028838f4684c8e0
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