(KCBS) – KCBS Food and Wine Editor Narsai David said this is just the season for his favorite casserole dish.
2 cups dried Cranberry Beans
6 cups water
2 TBS olive oil
2 large onions, chopped
3-4 cloves garlic, minced
1 tsp basil leaves
1/2 tsp red pepper flakes
1/2 tsp salt
1 lb winter squash, peeled and cut in 3/8″ dice
2 ears corn, cut & scraped (or 2 cups frozen)
Pick over beans and rinse in a colander. Bring water to a boil. Add the beans and boil for 2 minutes. Cover the pot, remove from heat and set aside for one hour. Then drain and discard the liquid to remove the gas causing element from the beans. Add fresh water and simmer until barely tender.
While the beans are simmering, heat the oil and saute the onion until translucent. Add garlic, basil, pepper and salt. Stir well and transfer to bean pot. Add squash and corn and continue simmering until squash is tender.
Serve with your favorite salsa or the Chilean “Pebre.”
If fresh cranberry beans are available, you will need 4 cups of shelled beans. After boiling for 2 minutes, set aside for only 30 minutes. Then proceed with the recipe.
Shelling beans like black eye peas, purple hull peas and crowder peas will weigh 2 1/2 lbs in the pod. Cranberry beans or cannellini will be 3 lbs.
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.
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