Monday, October 09, 2006

Cranberry Sauce

Yesterday at the farmers' market I bought a bunch of fresh white-and-red-marbled cranberry beans in their pods. Until now I had never dealt with fresh legumes of this sort -- just canned and dried. Well, fresh is definitely more fun.

The only problem was that a big bag of pods doesn't necessarily yield a big bowl of beans, so I found I could have used a few more. But we made do. I put the shelled beans in a pot of boiling water and simmered them for around 40 minutes until they were tender. I drained them and set them aside, and then I grilled some sausages and cut them into thirds. I'd made time for all this, while Margy napped, or else I would have cut some corners someplace. I certainly could have just cooked the sausages on the stove, but I wanted to go the extra mile and get that grilled flavor.

Meanwhile, I made a simple tomato sauce with a little bit of onion and garlic, and I added the beans and sausages. The beans had a rich, creamy texture and an almost nutty taste, and grilling the links lent deep charred flavor to the sauce. This unassuming dish really packed a wallop, and Margy and I just kept on eating.

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