Miriam and I drove up to the Catskills for her bachelorette party two weekends ago. Yep, a bachelorette party with just the two of us. I’ve known her for the last 12 years and even though we’re always miles away from each other, we just always pick up where we left off the next time we’re together. She was coming from Singapore and was jet-lagged so our Phoenecia weekend was pretty chill and quiet. Besides eating and drinking around town, we stopped by Migliorelli Farm to pick up some fresh produce. I ended up taking home their fresh cranberry beans which I shelled several days later and soaked before making this dish.
4 slices bacon, chopped
2 shallots, finely chopped
4 cloves garlic, minced
1 cup shelled cranberry beans, soaked for 24 hours, drained
2 sprigs rosemary, roughly chopped
2 tsps lemon zest
2 tbsps lemon juice
a dash chile pepper flakes
1 tsp sambal oelek
a handful of spinach leaves
1. Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Stir in shallots and season with salt and pepper and cook and stir for 2 to 3 minutes over medium heat. Add garlic and cook for 1 minute.
2. Add the beans and chicken broth. Bring to a boil, reduce heat to low, cover and simmer until the beans begin to swell, about 25 minutes.
3. Uncover and continue cooking bean and bacon mixture until the liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and chile pepper flakes. Stir in sambal oelek to incorporate and to adjust the taste. Remove from heat, stir in spinach until wilted.