Cranberry Beans and Pea Shoots in Sherry-Hazelnut V

Name: Cranberry Beans and Pea Shoots in Sherry-Hazelnut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds fresh cranberry beans, shelled; 3 cups chicken stock or canned low-sodium broth; One 1/4 -pound piece of slab bacon (optional); 1 medium onion, quartered; 4 thyme sprigs; 2 garlic cloves, crushed; 1/4 cup unroasted hazelnut oil; 2 tablespoons sherry vinegar; 1 tablespoon Dijon mustard; Salt and freshly ground pepper; 2 cups small pea shoots (about 3 ounces)

Servings: persons

3 pounds fresh cranberry beans, shelled
3 cups chicken stock or canned low-sodium broth
One 1/4 -pound piece of slab bacon (optional)
1 medium onion, quartered
4 thyme sprigs
2 garlic cloves, crushed
1/4 cup unroasted hazelnut oil
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
Salt and freshly ground pepper
2 cups small pea shoots (about 3 ounces)

1
In a medium saucepan, combine the cranberry beans with the chicken stock, slab bacon, onion, thyme sprigs and garlic.
2
Partially cover and cook over moderate heat until the beans are tender, 20 to 30 minutes.
3
Drain the beans, reserving 2 tablespoons of the stock.
4
Pick out and discard the bacon, onion, thyme sprigs and garlic.
5
Transfer the beans to a bowl set in a larger bowl of ice water and refrigerate until chilled, about 1 hour, or omit the ice water and refrigerate overnight.
6
In a large bowl, combine the oil, vinegar, mustard and the 2 tablespoons of reserved stock.
7
Season with salt and pepper.
8
Toss the pea shoots with a little of the dressing and transfer them to a platter.
9
Add the beans to the remaining dressing and toss until coated.
10
Spoon the beans onto the pea shoots and serve.

1049

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds fresh cranberry beans, shelled, 3 cups chicken stock or canned low-sodium broth, One 1/4 -pound piece of slab bacon (optional), 1 medium onion, quartered, and more.

Yes, Cranberry Beans and Pea Shoots in Sherry-Hazelnut Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cranberry Beans and Pea Shoots in Sherry-Hazelnut Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions