Cranberry Beans With Greens, Yogurt & Crisped Pita

By ltrodrigu

Ingredients

• For Pita:
• 2 medium pita breads, cut into 1/2 inch pieces
• 2 tablespoons melted butter
• 1 teaspoon red pepper flakes or Aleppo pepper
• 1 tablespoon olive oil
• For Beans:
• 3 cups shelled cranberry beans
• 1 bay leaf
• 1 teaspoon salt
• 2 tablespoons olive oil
• For Vegetable Sauté:
• 1 tablespoon olive oil
• 1 small yellow onion, minced
• 2 teaspoons tomato paste
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cinnamon
• 2 tablespoons water
• For Greens:
• 2 tablespoons water
• 6 cups roughly torn chard leaves
• salt, to taste
• freshly ground black pepper, to taste
• 2 tablespoons olive oil
• For Yogurt:
• 1 teaspoon lemon juice.
• 1 teaspoon lemon juice
• 1 teaspoon minced garlic
• pinch of salt
• 1 1/2 cups yogurt

Details

Servings 6
Adapted from wsj.com

Preparation

Step 1

For Pita Chips:
Preheat oven to 350 degrees. In a medium bowl, toss together pita pieces, melted butter, Aleppo pepper and olive oil. Transfer to a baking sheet and bake until golden and crisp, 10-12 minutes.

For Beans:
Meanwhile, bring a pot with 6 cups water to a boil and add cranberry beans and bay leaf. Make sure beans are covered by at least 2 inches of water. Reduce heat to medium and simmer beans until fork tender but still fully intact, about 30 minutes. Off heat, stir in salt and let beans rest 5 minutes. Drain beans, transfer to a large mixing bowl and toss with olive oil. Refill pot with salted water and bring to a boil.

For Vegetable Sauté:
Meanwhile, heat olive oil in a medium sauté pan over medium heat. Sauté onion until translucent, about 6 minutes. Stir in tomato paste, minced garlic, cinnamon and water. Cook until water evaporates and onions are coated in tomato paste, about 2 minutes. Stir onion mixture into beans.

For Greens:
Add chard leaves to pot of boiling water and blanch until bright green and softened, 1-2 minutes. Drain greens and cool under cold running water. Squeeze water from blanched leaves and season with salt, pepper, olive oil and lemon juice.

For Yogurt:
In a small bowl, whisk lemon juice with minced garlic and a pinch of salt. Whisk in yogurt and adjust seasoning with salt or lemon juice.

To serve, top beans with greens, pita chips and dollops of yogurt sauce.