|Pretty in pink.|
The hunt for fairies was a focal point of my childhood. I still have notebooks full of the complex social structures of Fairyland, penned in conjunction with my equally besotted cousins, full of secret passwords and histories of these creatures we were sure must exist in some alternate dimension. In our Fairyland, creatures called "patty pan fairies" were in charge of the cooking. I'm sure they would have adored cranberry beans.
|I'm fairly sure these germinated Jack's beanstalk as well.|
|Fairy made, human consumed.|
Cranberry Bean Crostini
Makes about 1 cup, or 20 crostini
- 12 ounces cranberry beans, in the pod
- 1 clove garlic, roughly chopped
- 1 Tablespoon extra virgin olive oil
- 1/4 teaspoon red wine vinegar
- 1/3 cup cooking liquid (reserved)
- 1 + 1/2 teaspoons Kosher salt
- ground black pepper
- one baguette
- fresh basil or parsley, chopped (optional)
- extra virgin olive oil
Shell the beans and rinse them well. In a small saucepan, cover them with cold water and 1 teaspoon salt, and bring them to a boil. Reduce the heat and simmer the beans for 15 minutes. Strain the beans, reserving 1/3 cup of the cooking liquid.
Preheat the oven to 350°. Cut the baguette in 1/2 inch rounds and lightly brush each side with extra virgin olive oil. Lay the slices on a tin-foil lined tray and bake them for 10 minutes, turning once midway. When they are cool, top each round with about 2 teaspoons of the bean mixture and fresh herbs, if desired. Drizzle the crostini with extra virgin olive oil and serve.