CRANBERRY BEANS FRESH RECIPES

Steps:

• Bring water and salt to a boil in a stockpot. Add beans. Reduce heat, and simmer 15 minutes or until beans are tender. Drain.
• Combine lemon juice and remaining ingredients in a small bowl; stir well with a whisk. Combine juice mixture and beans, tossing to coat. Serve at room temperature or chilled.

Steps:

• Shuck the beans and discard any that are soft or blemished. You will need about 3 cups.
• Heat a 4-quart heavy pot over low heat and add the diced bacon.
• Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
• Add the garlic and cook for 30 seconds.
• Add the onion, thyme, and bay leaf and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion is tender but not browned.
• Add the beans and stock.
• Add the beans and stock.
• Partially cover the pot and bring to a simmer.
• Cook the beans at a steady simmer over medium heat for 20 to 25 minutes, until they are tender.
• Reduce the heat to low.
• Remove 2 cups of the chowder from the pot and puree in a food mill held over the pot so it falls directly back into the chowder, or puree in a food processor and return to the chowder.
• Add the tomatoes and their juices, along with the molasses, and let the chowder simmer slowly for another 15 minutes.
• Remove from the heat and season with salt and pepper.
• If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has cooled completely.
• Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
• When ready to serve, reheat the chowder over low heat, stirring occasionally so it doesn't stick.
• Ladle the chowder into cups and sprinkle with the sliced scallions.