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Cranberry Beans

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Cranberry Beans

These beans are related to the Tongues of Fire Beans. Very popular for Spanish, Italian and Portuguese dishes. They are ivory in color with red markings, sometimes red with ivory markings.

available in organic

Basic Bean Cooking Instructions
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.

Cranberry Beans and Grilled Tuna Salad

1 cup dried Cranberry Beans*
8 oz. fresh Ahi tuna
1 head of romaine lettuce
2 Roma tomatoes, cut into wedges
2 Roma tomatoes, diced
1 sliced red onion, minced clove garlic
1 lemon, juice thereof
3 Tbsp red wine vinegar
2 Tbsp basil, parsley chopped
2 Tbsp extra virgin oil, plain yogurt
1 Tbsp capers
Salt and Pepper to taste

Soak beans in cold water overnight. Drain. Cover with 2 in of water and simmer for 1 1/2 to 2 hours. Cool beans under cold running water. Grill tuna rare and cut into 1 in cubes. Line large plate with lettuce and tomato wedges. Combine all other ingredients in large bowl. Salt & pepper to taste. Toss and place on lined plate.


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