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Gallery Cucumber, Cranberry-Bean, and Beet Salad in Cucumber Boats Recipe Summary Servings: 6
Ingredients Ingredient Checklist 4 garlic cloves 4 sprigs mint, plus 2 tablespoons thinly sliced leaves 1/2 white onion 3 half-inch thick slices ginger 1 tablespoon whole peppercorns 3 slices bacon, cut into 1/2-inch pieces 1/2 pound fresh cranberry beans, shelled 4 cups homemade or low-sodium canned chicken stock, or water 2 beets, peeled and cut into 1/2-inch dice 4 teaspoons coarse salt, plus more for seasoning 5 large kirby cucumbers 1/4 cup plain yogurt 1 tablespoon extra-virgin olive oil 1 teaspoon curry powder
Cook’s Notes The bean mixture can be made up to one day in advance; carve the cucumber boats and proceed with step four just before serving.
Gallery Cucumber, Cranberry-Bean, and Beet Salad in Cucumber Boats
Recipe Summary Servings: 6
Gallery
Cucumber, Cranberry-Bean, and Beet Salad in Cucumber Boats
Cucumber, Cranberry-Bean, and Beet Salad in Cucumber Boats
Cucumber, Cranberry-Bean, and Beet Salad in Cucumber Boats
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 4 garlic cloves 4 sprigs mint, plus 2 tablespoons thinly sliced leaves 1/2 white onion 3 half-inch thick slices ginger 1 tablespoon whole peppercorns 3 slices bacon, cut into 1/2-inch pieces 1/2 pound fresh cranberry beans, shelled 4 cups homemade or low-sodium canned chicken stock, or water 2 beets, peeled and cut into 1/2-inch dice 4 teaspoons coarse salt, plus more for seasoning 5 large kirby cucumbers 1/4 cup plain yogurt 1 tablespoon extra-virgin olive oil 1 teaspoon curry powder
Directions
Place garlic, mint sprigs, onion, ginger, and peppercorns on an 8-inch square of cheesecloth. Gather into a bundle, and secure with kitchen twine. Set aside.
Prepare an ice bath; set aside. Heat a large saucepan over medium heat; add bacon. Cook until it is crisp, stirring frequently, about 8 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; let drain. Pour off excess fat from pan, and discard.
In same saucepan, combine beans, cheesecloth bundle, and chicken stock; bring to a boil. Reduce to a simmer, and cook 5 minutes. Add beets; continue cooking until beans and beets are tender, about 15 minutes. Add 2 teaspoons salt, and remove and discard cheesecloth bundle. Transfer mixture, with the liquid, to a large bowl set over the ice bath to chill.
When ready to serve, drain bean mixture in a colander. Peel cucumbers, slice in half lengthwise, and remove seeds using a spoon or melon baller. Cut 2 cucumbers into 1/4-inch dice. Reserve remaining cucumber halves.
Transfer bean mixture to a large bowl; add yogurt, olive oil, diced cucumbers, remaining 2 tablespoons sliced mint, reserved bacon, curry powder, and remaining 2 teaspoons salt. Stir gently to combine. To serve, spoon bean-mixture into reserved cucumber halves.
Cook’s Notes The bean mixture can be made up to one day in advance; carve the cucumber boats and proceed with step four just before serving.
Cook’s Notes
The bean mixture can be made up to one day in advance; carve the cucumber boats and proceed with step four just before serving.
Reviews
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All Reviews for Cucumber, Cranberry-Bean, and Beet Salad in Cucumber Boats
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cucumber, Cranberry-Bean, and Beet Salad in Cucumber Boats
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
