I bought some fresh cranberry beans from a nearby farmers’ market this past weekend. I love cranberry beans and haven’t seen them dried (or fresh) for sometime now.
I sauteed some onion and baby ginger in a small Saladmaster stock pan for a few minutes, then added the fresh beans, enough water to just cover the beans, a diced carrot, a green (not quite ripe) tomato that I also bought at the market, a vegan bouillon cube, garlic powder, and salt. I brought to a boil and cooked, uncovered, for about 5 minutes, then covered and simmered on low heat for 20 minutes. I then mixed in a chopped roasted bell pepper that I had also purchased from the market, and served, along with a cucumber-caper-Ume plum vinegar salad and brown rice noodles.
Ideas for the future
Labels: Beans, Gluten Free, No Added Fat, Saladmaster, Soup