Insanely delicious!

Ingredients:

• 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.

• 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.

• 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