Cranberry Beans with Garlic Scallion Vin

Serves 2-4

The fall farmers market is upon us and I am overwhelmed with the new season's bounty. I’m not quite ready to lean fully into root vegetables and hearty greens so this recipe is instead an ode to the cranberry bean. This salad is bright and full of tang and umami from the rice vinegar and gochugaru flakes. Incorporate this recipe into your next meal prep because the beans just keep getting better as they sit. Serve this with griddled bread, greens, or rice. You will not be disappointed.

For the Beans:

2 Cups Cranberry Beans Fresh, or 1 cup dried

4 Cups Chicken Stock

2 Scallion Stalks

4 Large Cloves of Garlic

1 tsp gochutgaru

2 tbsp. sesame oil

For the Dressing:

1 Tablespoon whole-grain mustard

1 Tablespoon Honey

2 Scallion Stalks, Thinly Sliced

1 Large Garlic Clove, Grated

1 Tablespoon Gochutgaru Flakes

1/8 Cup Bean Liquid

1 tsp. Diamond Crystal Salt

½ Cup Rice Vinegar

¾ Cup Sunflower oil

3 Tablespoons Sesame Oil

If using dried beans soak in 4 cups cold water for 12 hours, strain and discard liquid. In a medium saucepan combine shelled beans, chicken stock, scallions, garlic, gochugaru, and sesame oil. Bring to a gentle simmer and cook until beans are tender and some of their skins begin to burst, about 1-2 hours. When beans are finished cooking remove from heat and season aggressively with salt.

Strain beans, and reserve 1/8 cup of the bean liquid for use in the dressing. Set beans aside in a medium-sized bowl.

In a small bowl, combine mustard, honey, scallions, grated garlic, gochugaru flakes, bean liquid, and salt. While whisking constantly, stream in sunflower oil until combined. Finish by mixing in sesame oil and adjust salt.

Add the vinaigrette to beans and toss. Allow beans to rest for at least 30 minutes before serving.