A million years ago, I took Italian lessons from a wonderful teacher named Gloria. She was very funny and yet a little reserved. I think my interest in Italian pop music amused and confused her. Well, it turns out she’s still funny and a little reserved, and I know my interest in beans amuses and confuses her. Gloria Lynch is now an artist in Colorado. She sent me an email with her take on Borlotti or Cranberry beans; it’s simple and very good! —Steve
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2 cups cooked Rancho Gordo Cranberry beans
- 1 shallot, very thinly sliced
- 1 small fennel bulb, trimmed and cored, sliced very thinly on a mandoline (fronds reserved for garnish)
- 2 garlic cloves, thinly sliced
- A generous drizzle of the best extra-virgin olive oil
- Champagne vinegar
- Zest and juice of 1 lemon (preferably Meyer lemon)
- Salt and freshly ground pepper
- Toasted pumpkin seeds for garnish
Serves 4 as a side dish
- In a serving bowl, combine the beans, shallot, fennel, garlic, olive oil, vinegar, lemon juice, and zest. Gently mix the ingredients to combine. Add salt and pepper to taste.
- If possible, let sit for an hour or two before serving to let the flavors mingle. Sprinkle with pumpkin seeds and fennel fronds just before serving.