No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cranberry Bean Salad with Butternut Squash and Broccoli Rabe

This warm salad combines fall's best flavors and textures. Sweet sauteed squash, bitter broccoli rabe, and smoky bacon are irresistible partners for creamy cranberry beans.

  • servings: 12

advertisement

advertisement

Ingredients

  • 1 onion
  • 1 dried bay leaf
  • 4 to 5 whole black peppercorns
  • 2 1/2 pounds fresh cranberry beans, shelled (about 3 cups)
  • 5 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 4 slices bacon, (4 ounces)
  • 1 small butternut squash, (about 1 3/4 pounds), cut into 1/2-inch pieces
  • 4 cloves garlic, minced
  • 1 bunch broccoli rabe, washed and trimmed (about 1 pound)

Directions

  1. Step 1

    Cook the beans: Using a sharp knife, slice off stem end of onion, and score shallow slits all over, making sure it stays intact. Place in a large saucepan with the bay leaf and the peppercorns; fill with enough water to just cover (about 3 quarts). Bring to a boil; reduce heat, and simmer 20 minutes. Add beans; simmer until cooked through, about 15 minutes.

  2. Step 2

    Drain beans, reserving cooking liquid. In a medium bowl, toss beans with 1 tablespoon each oil and cooking liquid; season with salt and pepper. Set aside.

  3. Step 3

    Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Pour off all but 2 tablespoons rendered bacon fat, and return the skillet to medium heat. Working in batches if necessary, saute squash until cooked through and golden, about 10 minutes. Season with salt and pepper, and transfer to a bowl; set aside.

  4. Step 4

    Heat 3 tablespoons oil in the same skillet over medium heat. Add garlic, and saute until just golden, 1 to 2 minutes. Add broccoli rabe; saute until wilted and heated through, about 5 minutes. Season with salt and pepper.

  5. Step 5

    Add beans and squash to skillet, and cook just until heated through. Drizzle with remaining tablespoon oil, and season with salt and pepper. Sprinkle reserved bacon on top, and serve.

Source
Martha Stewart Living, October 2002

advertisement

advertisement

Reviews (5)

  • 15 Mar, 2013

    Cranberry bean is also called Roman bean. My grocery store only had Roman beans, which are an Italian type of Cranberry bean. Cranberry beans are originally from Columbia.

  • 4 Oct, 2010

    I really liked this as an alternative to salad for a veggie with dinner. I used canned pinto beans since no one had every heard of cranberry beans and I couldn't find them anywhere. Turned out great. Will make this again soon since I can't get enough of butternut squash right now!

  • 19 Sep, 2010

    i thought this was alright. the flavors were good, but i think it would've been just as good with canned beans. i didn't think the use of fresh beans made any sort of difference. in fact, i think they beans could've been left out altogether -- the rest of the vegetables were the delicious part of the whole thing!

  • 6 Oct, 2009

    Any ideas for a cranberry bean substitute? I would prefer a fresh bean but will use canned if I have to..

  • 5 Nov, 2007

    I made this with fresh cranberry beans from the Greenmarket--substituted red Swiss chard for the broccoli rabe, which was delicious. Leftovers were perfect for lunch the next day.