Description
If you find fresh shelling beans at your farmers’ market, bring them home and make some nachos. That’s what writer Nora Becker did after her fascinating trip to the Saturday Berkeley Farmers’ Market. Read about it here and you’ll find more wonderful recipes for using fall produce.
Ingredients
- 1 pound fresh cranberry beans in the pod, shelled*
- 6 cups water
- 1 small onion or shallot, peeled but left whole
- 1 sprig rosemary
- 1 bay leaf
- 1 teaspoon salt or to taste
- 1 small butternut squash, peeled and cut in small cubes
- 1–2 tablespoons extra virgin olive oil
- 1 bag tortilla chips
- 1 pint guacamole (bought premade or make your own)
- 1 cup grated goat or cow cheddar
Instructions
Preheat oven to 400°F.
Cook the shelled cranberry beans in water seasoned with the onion or shallot, rosemary, bay leaf, and salt until tender. This could take between 10 and 45 minutes, so keep checking the beans as they cook.
Toss the cubed butternut squash in the olive oil, spread over a parchment-lined baking sheet and roast for about 30 minutes, tossing once in the middle of roasting.
Place a layer of tortilla chips in a baking dish and top with the cooked beans and squash. Add a topping of shredded goat or cow cheddar and bake briefly, only until the cheese melts.
Top with guacamole and serve with extra chips on the side.
Notes
*If you want to try this when fresh shelling beans are not in season, look for dried borlotti beans (another name for cranberry beans) and soak overnight. The next day, drain, place in a medium saucepan, and cover with at least 2 inches of water. Bring to a boil and simmer until beans are tender, about 30 to 45 minutes.
- Category: Entrée
