Honest Farm Roma and Cranberry Bean Pot

Roma and Cranberry Bean Pot with Roasted Heirloom Carrots

Roma beans have a flat pod and unless you’ve let them stay on the vine too long, are stringless. I have converted several customers (half runner devotees) to this superior flavored beans. They are delicous cooked for only 40 minutes or so and are also good cooked country style (ie, all day or overnight in the slow cooker). Combining them with tender cranberry beans just doubles your pleasure. I grow Italian Borlotto (aka as cranberry) shell beans and I wish I had a half acre of them. You can freeze the shelled beans by blanching them for 5 minutes, cooling and then popping them into a self-sealing freezer bag. They will keep, frozen, for 6 months but I’ve found they are good even a year later. The lovely red-speckled skin turns a rosy brown when cooked. You can substitute baby limas or most any fresh (or frozen) shell beans in this recipe, however. Serve this pot of beans with some hot cornbread or some grilled garlic bread to soak up the rich broth. And yes, adding some bacon to the Romas as you cook them will only make it better.

Serves 6 to 8

1 1/2 pounds fresh shell beans (such as cranberry, butter, or lima beans)
1 1/2 pounds Roma or other green beans, trimmed
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh marjoram or oregano
Kosher salt and freshly ground pepper

1. Shell the beans and place them in a large deep saucepan or Dutch oven. Cover with cold water by 1 inch. Bring to a boil; lower the heat and simmer 20 to 25 minutes, until just tender (some beans, such as limas, will take less time so test every so often for tenderness). Remove from heat and let the beans stand in the cooking water.

2. Meanwhile, cook the Roma beans in a large pot of boiling salted water until tender but still bright green, about 20 to 30 minutes. Drain in a colander.

3. Drain the shell beans, reserving 1 cup of the cooking liquid. Wipe out the saucepan and place over medium heat with 2 tablespoons of the oil and the onion and garlic. Cook over medium heat, stirring occasionally, until the onions are soft, about 8 minutes. Add the shell and Roma beans and marjoram; cook 3 minutes. Add the reserved liquid and remaining tablespoon of oil; bring to a simmer. Season to taste with salt and pepper and drizzle with the additional oil before serving in bowls.