Market Watch: Shell Beans
Also known as “cranberry” beans, these red and beige beauties are all over my market right now. They made an unusual but delicious addition to my summer succotash.
Once popped out of their shell (the pod isn’t edible), these beans look a lot like jelly beans, but they're certainly better for you than the candy kind. They're full of fiber, iron, folate and potassium -- talk about a healthy legume!
To prepare, I simmer them in water or broth to soften and then add some to pasta, rice, salads, stewed chicken or vegetable dishes. I was able to make this summer veggie succotash with everything I already had in my kitchen.
Combine beans, water to cover, 1 teaspoon salt and bay leaf in a medium saucepan. Bring to a simmer and cook for 30 to 35 minutes until beans are tender, drain and set aside. Heat oil in a large skillet over medium heat. Add corn, squash, onion, pepper, garlic and thyme. Season with salt and pepper and sauté for 3 minutes. Add beans and cook for an additional 2 minutes. Toss in fresh basil and serve.
Here's another recipe to try: Fresh Shell Beans with Caramelized Onion and Sage