cranberry bean salad w/roasted carrots + mojo de ajo + w/shaved summer squash + gribiche

I came to know cranberry beans in the kitchen at Petersham Nurseries under the tutelage of Skye Gyngell. She called them by their Italian name, borlotti beans. Similar to a pinto bean, cranberry beans are a medium-size bean with mottled pink and white coloring. They can be cooked from dried or fresh, pulled straight from their long pods, and any bean can be substituted if you remember that the cooking time of the bean is directly correlated to the size and freshness of the bean at hand. Note that this makes a good deal more Mojo de Ajo (page 48), which is a welcome addition to most any meal, including smashed beans on toast, in case you batch-cooked the beans.

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Step 1

In a large pot, cover the beans with water by 2 in [5 cm]. Add the onion, thyme, and bay leaves (if using). Bring to a boil, then turn down to a simmer and cook until the beans are tender (anywhere from 20 to 90 minutes, depending on whether the beans have been soaked and their freshness). When the beans are tender, add the salt and let sit for 10 minutes. Remove the herbs and discard.

Step 2

Preheat the oven to 400°F [200°C]. Toss the carrots with a glug of olive oil, a couple pinches of salt, and a pinch of chili flakes (if using). Roast the carrots until deeply caramelized on the outside and tender on the inside, about 40 minutes.

Step 3

To serve, spoon a heaping serving of cooked beans per person into a bowl and gently fold in 1/4 cup [60 ml] of mojo de ajo per serving. Transfer the beans into a serving dish or individual bowls, portion the carrots evenly among the serving dishes, and garnish with the chopped cilantro and a handful of pepitas.

Step 4

Heat 1/2 cup [125 ml] of water, 1/4 cup [60 ml] of olive oil, and a big pinch of salt in a large frying pan over high heat until bubbling. Add 1/2 cup [100 g] of peas per person, cover, and cook until bright green, about 2 minutes. The water will fully evaporate; add more if the peas aren’t cooked, and remove the lid to evaporate any additional liquid. Divide the beans into serving dishes and top each with a handful of fresh spinach (tear up any large leaves). Add 2 Tbsp or so Lemon Tahini Dressing (page 36) per person to the peas and toss to coat. Spoon the peas over the spinach and serve.

Step 5

Shave half a medium summer squash (per person) thinly with a sharp knife or mandoline. Dress the squash with a glug of olive oil, a pinch of salt, and a grind of black pepper just to coat. Divide the beans into serving dishes, top with a pile of the dressed summer squash, and finish with a 1/4 cup [60 g] of Gribiche (page 47) per person spooned on top of each bowl.