For the Beans
2 Cups dried cranberry beans - available at Oilerie Olive Oil Bar stores
3 Tablespoons Oilerie Lemon or Orange evoo, plus more for finishing
2 medium shallots, thinly sliced
1 orange, reserve the meat of the orange for the salad
1 lemon, reserve 2 tsp of juice
1 HoneyCrisp apple
1 tsp lemon juice
1-1/2 tsp Curt's Table Spice


For the Salad
1 orange, plus orange from the bean recipe
1 HoneyCrisp apple
1 tsp lemon juice
2 Cups shredded green cabbage
1 1/2 tsp Curt's Table Spice
2 Tbl Oilerie Orange or Lemon evoo
1 Tbl Oilerie white Balsamic vinegar

For the Beans:
Rinse beans and place in large saucepan and cover the beans with water by 3". Soak overnight. Place the saucepan over medium heat and bring the liquid to a simmer. Reduce to a bare simmer and cook until beans are very tender, adding water as needed to keep beans covered, 1 to 1-1/2 hrs depending on freshness of beans. Drain.
Using a very sharp paring knife zest the lemon and the orange, avoiding the white pith. Thinly slice zest and set aside.
Core and chop the apple. Place in bowl and sprinkle with the lemon juice. Stir well and set aside.
In a large skillet heat the olive oil over medium heat. Add the shallots and saute for 3 minutes or until tender.
Add the beans, zest and Curt's Table Spice. Reduce heat to low and cook covered for 15 minutes or until zest is softened and fragrant. Add the apple and cook, covered for 3 minutes more. Remove from heat.

For the Salad:
Cut the tops and bottoms off of each orange. Using a sharp paring knife, careffully cut the peel and the pith from flesh, following the curve of the fruit from top to bottom. Cut each section away from membranes. Put orange sections in a large bowl. Thinly slice apple and toss with the lemon juice, then add to the oranges in the bowl. Add the cabbage, Curt's Table Spice, oil and vinegar to the bowl and gently toss.

To Serve:

On a small plate place a large spoon of the beans and drizzle with your choice of either orange or lemon olive oil. Place a small portion of the salad on the same plate and serve.

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