I picked these Cranberry and Scarlett Runner beans from my garden today and there were just enough to make dinner for one. I simmered the beans with some marjoram, slowly cooked onions with thyme, and served them together over creamy polenta drizzled with a little good olive oil. Let me tell you: this was a winner! I will definitely be making this again once more beans start showing up in the market, and next year when (hopefully) my harvest is a little more plentiful.
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