Cranberry Beans
Carrot Miso, Chile, Herbs, Pantaleo Sarda
Chef Billy Hager of Helm Oyster Bar | Portland, ME
Yield: 4 servings
Adapted by StarChefs | july 2023
INGREDIENTS
Carrot Miso:
Yield: 2 quarts
1.25 kilograms carrots, cleaned and roasted
500 grams koji
105 grams salt
Cranberry Beans:
2 cups cranberry beans
½ onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 bay leaf
4 cloves garlic, shaved
10 sprigs thyme, chopped
1 sprig oregano, chopped
Zest of 1 lemon
2 tablespoons olive oil
35 grams butter
Salt
To Assemble and Serve:
Olive oil
Lemon juice
Fresh picked herbs
Lemon zest
Finishing olive oil
Salt
Pantaleo Sarda cheese
Urfa Biber chile
METHOD
For the Carrot Miso:
In a food processor, pulse all ingredients to combine until uniform. Transfer mixture to a nonreactive container. Lay plastic wrap over the mixture and weigh down with pie weights. Cover with a cheese cloth and let ferment 3 weeks. Once fermented, transfer miso to a food processor and pulse until smooth. Transfer to an airtight container and refrigerate.
For the Cranberry Beans:
In a stockpot over medium-high heat, add beans, onions, carrots, celery, and bay leaf. Cover with 1 inch water. Bring mixture to a boil, then reduce heat and let simmer until beans are tender. Using a slotted spoon, remove mire-poix and let cool. Discard bay leaf. Season with remaining ingredients. Let sit at least 2 hours at room temperature, or overnight.
To Assemble and Serve:
In a saucepan over medium heat, add 1 tablespoon olive oil and 2 tablespoons Carrot Miso. Cook until Carrot Miso begins to caramelize. Add Cranberry Beans to the pan. Bring mixture to a boil, then reduce heat and let simmer until liquid is nearly evaporated. Season with lemon juice. Keep warm. In a small mixing bowl, dress herbs with lemon zest, lemon juice, finishing olive oil, and salt. Set aside. Transfer 2 large spoonfuls of the Cranberry Beans mixture to a serving bowl. Top with dressed herbs and shaved cheese. Finish with a sprinkle of chile powder and a drizzle of finishing olive oil.
