When Sheamus Feely was the chef at the local's favorite Rutherford Grill in the Napa Valley, it was a rare market day when you didn't see him at the farmers market. The grill wisely serves Rancho Gordo Heirloom Beans on a regular basis but Sheamus also uses my beans for his personal use and came up with this new use for cranberry beans.

• 1/2 cup white onion, small diced
• 1/4 cup carrot, small diced
• 1/4 celery, small diced
• 3 cloves garlic, minced
• 1/4 cup sweet potato, small diced
• 2 tbl. ghee or clarified butter
• 2 tbl. Garam Masala (recipe below)
• 5 cups chicken or vegetable stock
• 1 cup Cranberry Beans (soaked 4-8 hours)
• 1 tbl. lemon juice
• Salt to taste

To prepare:

1. In a large pot or Dutch oven, sweat all of the vegetables in the ghee until translucent.
2. Add the Garam Masala and stir to combine. 
3. Add the stock and beans and cook, covered, for at least 2 hours, or until beans start to become creamy. Add the lemon juice and season with salt.
4. Serve over Basmati rice and garnish with goats yogurt, mint and cilantro

Garam Masala:

• 2 tsp. Toasted Cumin Seed
• 1 tsp. Ground Ginger
• 1 Cardamom seed
• 1 tsp Toasted Fennel Seed
• 1/2 tsp. Lemongrass
• 1/2 tsp Dried Rancho Gordo Mexican Oregano
• 1/2 tsp. Dried Mint
• 1 tsp. Toasted Coriander Seed
• 2 tsp. Paprika
• 1tsp. Garlic Powder

1. Blend all ingredients in a spice grinder and cover tightly until ready to use.