Celebrating Seasonal Ingredients: From Cranberry Beans to Sweet Potatoes

A Celebration of Seasonal Ingredients

A Celebration of Seasonal Ingredients

There’s something truly exhilarating about the return of cranberry beans to the market. Each year, they make a brief but vibrant appearance, their magenta-speckled pods boldly standing out among the more common green and wax beans. I’ve been relishing every moment with these beauties, simmering them by the potful with an infusion of fragrant herbs, garlic, and a generous splash of olive oil. To prepare, simply cover the freshly shucked beans with salted water, toss in a few sprigs of thyme, add some smashed garlic cloves, drizzle with olive oil, and let it all bubble away, covered, for about 35 to 45 minutes. While it may be a bit disheartening to watch those stunning pink swirls fade as they cook, the resulting earthy and herbaceous flavor more than compensates for the loss.

Once the cranberry beans fade from the scene, I find solace in the ease of canned cannellini beans. They are nearly as delightful and require no shucking—perfect for a quick meal. One of my favorite recipes for using canned beans is Lidey Heuck’s braised white beans and greens. This dish is a wonderful example of how to elevate humble ingredients. The beans simmer gently with an abundance of olive oil and garlic, creating a rich base, before hearty greens are added to transform the dish into a satisfying meal. For a final touch, Lidey finishes the beans with a sprinkle of grated Parmesan cheese, which adds an extra layer of savory goodness. Alternatively, for those who enjoy a little seafood flavor, consider stirring in a few anchovies into the oil for a delightful twist. For the adventurous, why not indulge and do both?

This past weekend, I took the opportunity to roast my first sweet potatoes of the season, pairing them with what might be the last of the farmers’ market cherry tomatoes. Although I tend to buy cherry tomatoes year-round—finding that even in winter they maintain a decent flavor—there’s something special about the seasonal variety. Another fantastic option is to follow Yewande Komolafe’s lead with her delicious sheet-pan chicken with sweet potatoes and fennel. The dish is elevated by a vibrant vinaigrette made from pecorino cheese and lemon, which perfectly complements the sweet and caramelized flavors, making each bite come alive.

Speaking of flavor, a sprinkle of sazón is the secret weapon in Kristina Felix’s mushroom poblano tacos. This Puerto Rican seasoning blend, crafted from a mix of cumin, garlic, turmeric, and other spices, is readily available in stores, but you can easily whip up your own blend at home with pantry staples. A dash of this seasoning on the vegetables as they sauté intensifies their natural flavors and adds a warm, complex depth. Wrap the sautéed mushroom and pepper mixture in tortillas for a hearty meatless dinner, and don’t forget to save the leftovers; they make a delightful addition to scrambled eggs the following morning.

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