Cucumber, Cranberry-Bean, and Beet Salad in Cucumber Boats

Name: Cucumber, Cranberry-Bean, and Beet Salad in Cucumber Boats
Yield: 6 servings
Ingredients: 4 garlic cloves; 4 sprigs mint, plus 2 tablespoons thinly sliced leaves; 1/2 white onion; 3 half-inch thick slices ginger; 1 tablespoon whole peppercorns; 3 slices bacon, cut into 1/2-inch pieces; 1/2 pound fresh cranberry beans, shelled; 4 cups homemade or low-sodium canned chicken stock, or water; 2 beets, peeled and cut into 1/2-inch dice; 4 teaspoons coarse salt, plus more for seasoning; 5 large kirby cucumbers; 1/4 cup plain yogurt; 1 tablespoon extra-virgin olive oil; 1 teaspoon curry powder

Tossed with bacon, yogurt, and curry powder, this combination of cucumbers, beets, and cranberry beans is a real treat.

Source: Martha Stewart Living, July 2002

Servings

Ingredients

Directions

1. Place garlic, mint sprigs, onion, ginger, and peppercorns on an 8-inch square of cheesecloth. Gather into a bundle, and secure with kitchen twine. Set aside.
2. Prepare an ice bath; set aside. Heat a large saucepan over medium heat; add bacon. Cook until it is crisp, stirring frequently, about 8 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; let drain. Pour off excess fat from pan, and discard.
3. In same saucepan, combine beans, cheesecloth bundle, and chicken stock; bring to a boil. Reduce to a simmer, and cook 5 minutes. Add beets; continue cooking until beans and beets are tender, about 15 minutes. Add 2 teaspoons salt, and remove and discard cheesecloth bundle. Transfer mixture, with the liquid, to a large bowl set over the ice bath to chill.
4. When ready to serve, drain bean mixture in a colander. Peel cucumbers, slice in half lengthwise, and remove seeds using a spoon or melon baller. Cut 2 cucumbers into 1/4-inch dice. Reserve remaining cucumber halves.
5. Transfer bean mixture to a large bowl; add yogurt, olive oil, diced cucumbers, remaining 2 tablespoons sliced mint, reserved bacon, curry powder, and remaining 2 teaspoons salt. Stir gently to combine. To serve, spoon bean-mixture into reserved cucumber halves.