I picked up fresh cranberry beans at the farm market the other day. I didn’t know what they were, but they were so pretty, I couldn’t resist them.
So then it was time to do some internet research. Cranberry beans are also called Berlotti beans. They are beautiful beans, white with red dots and stripes. But sadly, the beans lose that beautiful color when they are cooked.
They are used similarly to canellini beans or lima beans. So, I figured that some sort of mixture of the beans and flavorful tomatoes would work well and be very healthy to boot. Cranberry beans are very high in protein, iron and dietary fiber. Pasta sauce seemed a good option.
Pasta with Fresh Cranberry Bean/Tomato Confit Sauce
8 ounces fresh cranberry beans, shelled
1 1/2 cups Tomato Confit
Kosher salt and freshly ground black pepper, to taste
12 ounces pasta
Bring a pot of salted water to boil. Cook pasta according to package directions. Drain.
Meanwhile, place the beans in a medium saucepan with water and about 1 tsp salt. Bring to a boil and cook for about 10 – 12 minutes, until the beans are just tender. Drain.
Heat the tomato confit and beans in a skillet. Bring to a boil, them cook, covered, over low heat for 10 minutes.
Toss the pasta with beans and tomatoes until well mixed.
Served with freshly grated parmesan. Enjoy!
Serves 4 – 5.