Cranberry Bean, Broccoli Rabe And Bacon Salad
This hearty dish combines tender cranberry beans, sautéed broccoli rabe, and crispy bacon for a flavorful and satisfying meal. The beans are cooked to perfection with aromatic herbs, while the broccoli rabe is seasoned with garlic and spices. Tossed together with crispy bacon and a splash of red wine vinegar, this dish is sure to become a favorite at your table. Enjoy the comforting flavors and textures of this dish as a main course or a side dish for any occasion.
— Constant Cookbook
Ingredients
- 4 cups (2 lb.) fresh cranberry beans, shelled
- 3/4 tsp. salt
- 1 bay leaf
- 2 fresh thyme sprigs
- 1 lb. broccoli rabe, stemmed
- 1/3 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 tsp. freshly ground pepper
- 1/4 lb. thin-sliced bacon, cut into 1-inch pieces
- 3 to 4 Tbs. red wine vinegar
Instructions
- Put the beans in a saucepan and add water to cover by 2 inches. Add 1/2 tsp. of the salt, the bay leaf and thyme sprigs and bring to a boil. Reduce the heat to a simmer and cook until the beans are tender, 15 to 25 minutes.
- Chop the tender portions of the broccoli rabe. In a large fry pan over medium-high heat, warm the olive oil. Add the garlic and sauté until fragrant, 2 to 3 minutes. Add the broccoli rabe, the remaining 1/4 tsp. salt and the pepper. Cook, stirring often, until the greens are tender, 4 to 5 minutes. Remove from the heat and cover to keep warm.
- In a small fry pan over medium heat, cook the bacon until crisp, 3 to 4 minutes. Drain the beans and place in a serving bowl. Add the broccoli rabe and the bacon along with its rendered fat. Add the vinegar to taste, toss to mix and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Salad of the Day</i>, by Georgeanne Brennan (Weldon Owen, 2012).
Yield
Serves 4.
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