I love how the farmer’s market changes with the season. Strolling through the market, I discovered beans upon beans. The ones that caught my eye were these pale red streaked pods which yield white beans blotched with the same red color. My culinary curiosity got the best of me and I plucked a pound into a bag. The gentleman smiled and said, “Those are popular but the beans actually have nothing to do with cranberries, they have a nice nutty flavor. So, think Italian when you cook em, and know they will lose their beautiful color”. With that knowledge, I present you with what I like to call Winter Ragu. Bon Appétit.

• 1 pound of cranberry beans
• 1 teaspoon olive oil
• 3 slices of pork belly (yes, use bacon if you have it)
• 1 teaspoon bacon drippings
• 1 can of kidney beans
• 1 medium onion
• 4 cloves garlic, crushed
• 2 cups of chicken stock
• 1 stem of fresh rosemary
• Zest of one lemon
• Juice of one lemon
• 1 scotch bonnet red pepper
• Herb’n Farm Pike Place Herb

Directions: Heat the oven 350 and line a baking tray with baking paper. Stand the belly pork pieces skin-side up on the tray and roast for 20 minutes. In a food processor pulse onion, garlic, and scotch bonnet pepper (this is your mirepoix). Drain off excess grease from pork belly into Dutch oven and stir in mirepoix, cooking two to three minutes until onions are translucent and fragrant. Add in beans, chicken broth, and Pike Place Herbs. Bring to a boil, reduce heat to low, cover and simmer until the beans begin to swell, 20 to 25 minutes. Uncover and add rosemary, lemon zest, and lemon juice. Adjust seasonings and continue cooking beans until the liquid reduces and beans are tender, five to 10 more minutes. Serve with pork belly slices.

Verdict: I would buy these beans again.