Archive | October, 2011

Cranberry Beans, Beans, they are good for your…

10 Oct

Ok Ladies, if beans are good for your heart and beans make you fart, t hen, nothing says I love you more then your husband lighting up the bedroom with some wicked fecal stinkage during that post dinner roll in the hay.

“Sorry honey those burritos combined with you pressing your naked self against me – it just slipped out.”


How about getting in bed in your sexy lingerie just to be SBD dutch ovened. (Folks SBD =’s Silent But Deadly)  and  the You Tube video below shows a good example of a dutch oven.

And the worst part is that these boys**, who we call husbands, think that this type of aroma therapy is both acceptable and funny.  In actuality it should be used by the government as an terrorist interrogation technique.

**Please remember the only difference between men and boys is the size of their toys.

So, when my loving hubby came home with a sack of Cranberry Beans I wondered, do you think he wants some tonight? Should I sneak him some gas-x?


Cranberry beans are a lot like pinto beans. They have a pretty color before being cooked and are a bit drab looking after. The benefit is in their sweet chestnut-like taste and the ability to cook them without soaking them.

Here is a great recipe I found in a back-issue of Gourmet from a few years back  and made as a side dish with dinner the other night, it was y-u-m-m-y.

Cranberry Beans with Parsley Pesto

What you need:

  • 2 quarts water
  • 4 cups shelled fresh cranberry beans (about 2 1/4 pounds un-shelled beans)
  • 1 teaspoon salt
  • 1 1/4 cups chopped seeded plum tomatoes (I used yellow cherry tomatoes cause that is what I had)
  • 1/2 cup finely chopped red onion
  • 3/4 cup fresh parsley leaves
  • 1/2 cup fresh basil leaves
  • 2 tablespoons grated fresh Parmesan cheese
  • 2 tablespoons chopped walnuts, toasted
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove

What to do:

  • Shell and wash beans.
  • Bring 2 quarts water to a boil in a large saucepan; stir in cranberry beans and 1 teaspoon salt. Reduce heat, and simmer, uncovered, 40 minutes or until beans are tender. Drain beans; place in a large bowl. Stir in tomato and onion.
  • Combine parsley and remaining ingredients in a food processor or blender; process until finely chopped, scraping sides of bowl /pitcher occasionally. Add herb mixture to the bean mixture, and toss to combine. Serve at room temperate.

*We used this to top a nice halibut for dinner , it made it pretty and tasted great.

Until next time, eat your veggies!!

PS: I ate some of this salad left over for lunch and I just crop dusted my NJ Transit commuter bus passengers on the way out!