Recipe: Cranberry Beans with Garam Masala
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
- In a large pot or Dutch oven, sweat all of the vegetables in the ghee until translucent.
- Add the Garam Masala and stir to combine.
- 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.
- Serve over Basmati rice and garnish with goats yogurt, mint and cilantro
- 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
- Blend all ingredients in a spice grinder and cover tightly until ready to use.