Cranberry Beans
Parsley Butter, Spearmint, White Vinegar, Sea Salt
Chef Chris Cote of Pearl Street Supper Club | Brooklyn
Adapted by StarChefs | january 2023
INGREDIENTS:
Parsley Butter:
Yield: 1 pint
3 bunches fresh parsley
8 ounces tempered butter
Court Bouillon:
Yield: 4 quarts
825 grams vegetable trim (ex. carrot ends, kohlrabi peels, onion skins, leek tops, garlic paper)
15 bay leaves
30 whole black peppercorns
15 grams sugar
350 grams herb trim (ex. herb stems, outer lettuce leaves)
Cranberry Beans:
1 cup dried cranberry beans
Salt
To Assemble and Serve:
White vinegar
Flaky sea salt
4 large spearmint leaves, torn
METHOD:
For the Parsley Butter:
Bring a small pot of water to a boil. Blanch parsley for 10 seconds and immediately shock in an ice bath. Strain in a colander. Transfer to a food processor and process until a thick purée is formed. In the bowl of a stand mixer fitted with a paddle attachment, combine parsley purée and butter. Transfer to an airtight container and refrigerate..
For the Court Bouillon:
In a large stockpot over medium-high heat, combine vegetable trim, bay leaves, peppercorns, sugar, and 4.5 kilograms water. Bring to a boil and cook 10 minutes. Remove from heat. Add herb trim. Cover and let steep 5 minutes. Strain through a fine mesh sieve and let cool. Transfer to an airtight container and refrigerate.
For the Cranberry Beans:
In a bowl, add cranberry beans and 3 quarts water. Let soak overnight. The next day, strain beans and transfer to a stockpot over medium-high heat. Cover beans with one inch of Court Bouillon. Bring to a boil. Reduce heat, cover, and let simmer 20 minutes, or until beans are just tender. Season with salt and let cool. Once cooled, strain beans and transfer to a new stockpot. Pour in fresh Court Bouillon until beans are barely covered. Add 1 large spoonful Parsley Butter and season with salt. Cover and cook until butter has fully melted. Once warmed through, remove the lid and bring beans to a simmer. Remove from heat and set aside.
To Assemble and Serve:
Divide Cranberry Beans amongst 4 serving plates. Finish each plate with 8 drops of white vinegar and a pinch of sea salt. Garnish with torn spearmint leaves.
