© John Kernick
Cranberry Bean and Mixed-Herb Salad
- ACTIVE: 30 MIN
- TOTAL TIME: 1 HR 45 MIN
- SERVINGS: 10
Lippert traces her love of beans back to the excellent Mexican food she grew up with in California. "We bought beans from local markets in the Central Valley, which we went to all the time," she says.
- 7 pounds fresh cranberry beans, shelled (about 7 cups), or 1 1/2 pounds dried beans (4 cups)
- 1 small onion
- 2 garlic cloves
- 1 bay leaf
- 3 thyme sprigs plus 1 teaspoon finely chopped
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1/4 cup finely chopped flat-leaf parsley
- 1 tablespoon finely chopped sage
- 1 bunch of scallions, thinly sliced
- Freshly ground pepper
- If using dried cranberry beans, cover them with water and let soak overnight; drain. In a pot, cover the fresh or soaked dried beans with 2 inches of cold water and bring to a boil. Skim the beans and add the onion, garlic, bay leaf and thyme sprigs, then simmer over moderate heat until the beans are just tender, about 40 minutes for fresh and 1 hour for dried.
- Add 2 tablespoons of salt to the beans and cook for 5 minutes longer. Drain the beans and discard the onion, garlic, thyme sprigs and bay leaf. Stir in the olive oil, vinegar, parsley, sage, chopped thyme and sliced scallions. Season with salt and pepper and serve.
Make Ahead The bean salad can be refrigerated overnight. Let return to room temperature before serving.