• Cranberry Beans, shelled
• 1 Bulb Fennel
• 1 Radicchio
• 1 Sprig Rosemary
• ½ Loaf Bread
• 6 Garlic cloves, whole
• 1/2 tsp red hot Pepper Flakes (or to taste)
• 2 cups water
• 2 bay leaves
• ½ Lemon, Squeezed
• 3 Tbsp Olive Oil
• Salt & Pepper

In a medium pot heat 2 Tbsp olive oil over medium heat. Add garlic and sauté for about 3 minutes, or until it begins to turn golden brown.

Add red hot pepper flakes and rosemary and cook for another 2-3 minutes until golden.

Add shelled beans, mixing well so the beans get evenly coated with the oil and cook for 3-4 minutes

Add water, bay leaves and 1 tsp salt. Bring to a boil for about 5 minutes uncovered.

Turn down the heat and simmer, covered for about 20 minutes or until beans are tender but not mushy. Season with more salt to taste.

Meanwhile, using a mandoline or sharp chef’s knife slice fennel into paper thin strips. Roughly chop radicchio. Toss with 1 Tbsp olive, lemon juice and season with salt & pepper to taste.

Toast thick slices of bread and drizzle with olive oil. Serve beans warm on toast and salad on the side.