Cranberry Beans with Cabbage
serves 4 to 6
Ingredients:
200 g dried Cranberry Beans
1 onion, cut in half
4 sprigs rosemary, 2 left whole and leaves from 2 chopped
2 bay leaves
2 garlic cloves, 1 cut in half and 1 chopped
100 g old sourdough bread
Olive oil, salt, and pepper to taste
Zest of 1 lemon
1 small savoy cabbage, cored and cut into wedges
Instructions:
Soak the beans overnight in plenty of water. The next day, drain them and place in enough water to cover by a few inches. Place the onion halves in the water, along with the rosemary sprigs, bay leaves and halved garlic clove. Bring to a rapid boil and skim off any floating scum. Reduce the heat and simmer until the beans are cooked through, checking after 45 minutes.
While the beans are cooking, make the breadcrumbs. Preheat the oven to 375 degrees. In a small baking dish, tear the bread into pieces, pour on a good amount of olive oil, and sprinkle with the chopped rosemary. Bake in the oven until crisp and golden. When cool, place the toasted bread in a food processor with the chopped garlic and a pinch of salt and pepper. Whizz for a few seconds until the bread has turned into crumbs and turn out into a bowl. Drizzle with more olive oil, and the lemon zest, taste, and adjust the seasoning.
Increase the oven to 400 degrees. Arrange the wedged cabbage on a sheet pan so that the pieces are not crowded. Drizzle with plenty of olive oil and sprinkle with salt and pepper to taste. Roast until the cabbage is tender and edges are caramelized, about 35 minutes, flipping once half way through cooking.
To serve, heat the beans in a little of their cooking liquid and a good splash of olive oil. You can either stir the cabbage into the beans, or have the cabbage on a warmed platter and spoon the beans over the cabbage. Either way, top generously with breadcrumbs and enjoy.