Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke

When you have cooked beans on hand, this meal comes together in no time. (Serves 6)

Cranberry Beans with Sausage and Fennel


Orange salad*

Crusty bread

March 03, 2010

* Combine 8 cups torn romaine lettuce, 3 cups orange sections, and 1 cup thinly vertically sliced red onion. Combine 3 tablespoons white wine vinegar, 2 tablespoons fresh orange juice, 1 1/2 tablespoons extravirgin olive oil, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper, stirring with a whisk. Drizzle vinaigrette over salad; toss to coat. Top each serving with 1 tablespoon shaved Parmesan cheese.

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