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.
Goes nicely with sliced tomatoes and fresh bread.