By Sandy Lawler, chef and manager of the Baltimore Farmers' Market & Bazaar

These beans make a delicious stew, whether you call them October, Borlotti, or Cranberry Beans. Beautiful when fresh, they turn beige when cooked. To shuck, the pods pop open easily with a bit of pressure on each side of the crease.

This is a vegan version recipe that is just as rich as the Classic New England preparation of my childhood that used a small hunk of fatty bacon instead of the sauté oil and  finishing with pat of butter on top.

New England Succotash              

Cranberry Beans, 2 Cups shelled, or about 1 pound in the pod

Corn, 1-2  ears shucked

Yellow Onion, ½ medium diced

Salt and fresh ground Black Pepper

Serve with a drizzle of rich Olive Oil

Prep and sauté Chopped Onion in Olive Oil. Add beans and salt and pepper. Toss around.

Cover with water, and simmer until soft, for 45 minutes to one hour or so.
Add the corn and cook 10 minutes more.

Adjust seasoning.

Goes nicely with sliced tomatoes and fresh bread.