Okay, so I tried to keep it simple.
If you can find fresh horticulture beans/ borlotti beas/ cranberry beans, this is the recipe for you.
To learn more about horticulture beans, read here: https://icookforleftovers.wordpress.com/2013/12/07/farmers-market-find-horticulture-beans-aka-cranberry-beans-aka-borlotti-beans/
Note: I did not blanch these beans before freezing. It did not seem to affect their quality, as they turned out fabulous!
- 2 tablespoons good olive oil
- 1 to 2 cups trimmed, washed and sliced leeks
- 2 to 3 cups fresh horticulture beans (as my farmer calls them), aka cranberry or borlotti beans
- 1 small sprig rosemary
- 1 small sprig thyme
- 1 to 2 tablespoons tomato paste
- 1 to 2 cups stock plus enough water to make a quart
- extra water if needed
- salt and pepper to taste
- Saute the leeks or onions in olive oil for 5 to 10 minutes, depending on how “caramelized” you want them. Add the beans and water, a total of 4 to 5 cups water for 2 cups of fresh/frozen beans; more for dried beans (which would benefit from an overnight soaking, depending on how old they are)
- Simmer on low heat for 45 minutes to 2 hours. Mine simmered for just over 2 hours, so the stock was very reduced and this really resembled a bean ragu.
These beans were fabulous! They were like a buttery bean mousse melting in your mouth. I wanted everyone to try this, but didn’t want to give any away!
Note: I did make my own turkey stock, which turned out really well-seasoned. I did not need to add any seasoning at the end.