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Cranberry Bean Salad with Celery, Basil and Mint
© Martin Morrell

Cranberry Bean Salad with Celery, Basil and Mint

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  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 30 MIN Plus overnight soaking
  • SERVINGS: 8
  • •HEALTHY
  • •MAKE-AHEAD
  • •VEGETARIAN

In Russia, people often make this red lobio with kidney beans. The recipe below substitutes cranberry beans because they have a creamier texture.

  1. 1 pound dried cranberry beans (2 1/2 cups), soaked overnight and drained
  2. 1/4 cup red wine vinegar
  3. 1/4 cup vegetable oil
  4. 3 tablespoons Dijon mustard
  5. Salt and freshly ground pepper
  6. 2 celery ribs, thinly sliced crosswise
  7. 1 jalapeño, seeded and minced
  8. 1 fresh red chile, seeded and minced
  9. 1/2 cup chopped basil
  10. 1/4 cup chopped mint
  1. In a large pot, cover the beans with 2 inches of water and bring to a boil. Cover the pot partially and simmer the beans over moderate heat, stirring occasionally, until tender, about 1 hour. Add more water, if necessary, to keep the beans covered. Drain the beans, reserving 1/2 cup of the cooking liquid.
  2. In a small bowl, whisk the vinegar, oil and mustard and season with salt and pepper. Transfer the beans to a large bowl. Add the celery, jalapeño, red chile, the reserved bean cooking liquid and the dressing; toss well. Season with salt and pepper. Let the salad stand for 15 minutes, stirring occasionally. Stir in the basil and mint and serve.