Cranberry beans with red okra, maitake, and rainbow chard
I saw these beautiful cranberry beans a.k.a borlotti beans at the farmer’s market in Vermont and was immediately attracted to their speckled fuchsia pods! Sadly, once cooked; the beans fade to beige. This is the time of the year when you’ll find fresh shelling beans at the farm stands.
A nice quicker cook than dried beans! I grabbed a few things that were in season and did a little improvisation in my kitchen. Although the cranberry beans lose their pink color, the chard in this recipe provides adds a lovely shade of pink to the broth, so its a win in my book!
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