Insanely delicious!
Ingredients:
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3 Whole cloves of garlic + 2 cloves chopped
1 Large onion
1 Stock of celery
1 Spear of rosemary
1 Dried bay leaf
4 to 5 whole black peppercorns
3 Cups dried Navy beans soaked in clean water over night (Romano beans will work as well)
5 Tbsp olive oil
Kosher salt and freshly ground pepper
¼ Cup fresh parsley roughly chopped
½ Cup Ocean Spray Craisins® Sweetened Dried Cranberries
1 Bunch broccoli rabe, washed, trimmed and blanched (about 1 pound)
8 oz Fresh green beans (cleaned and blanched)
½ Cup sliced and toasted almonds
¼ Cup red wine vinegar
Salt and pepper to taste
Directions:
Cook the beans: Drain and rinse dried beans. Place in a large saucepan with the onions, whole garlic, celery, carrot, rosemary, bay leaf and the peppercorns; fill with enough water to double the volume of the beans. Bring to a boil; reduce heat, and simmer for about 45 minutes to an hour. Strain and cool on a baking sheet.
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Heat 3 tablespoons of oil in a skillet over medium heat. Add chopped garlic, and sauté until just golden, 1 to 2 minutes. Add broccoli rabe and green beans; sauté until heated through, about 3 minutes. Season with salt and pepper.
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Add beans, parsley and Craisins® to skillet, and cook just until heated through. Drizzle with remaining tablespoon oil, vinegar and season with salt and pepper. Sprinkle toasted almonds over dish to finish.
Yield:
Serves 5
Best made with:
Ocean Spray Craisins® Sweetened Dried Cranberries