Saturday, July 16, 2011
Roasted Sweet Potato and Cranberry Beans with Ricotta
This is a River Cafe dish that's become a staple in my kitchen. I love making it with fresh cranberry or Borlotti beans when they are in season because it speeds up the cooking process, but it's just as good with dried beans soaked overnight. The beans are cooked with sage, garlic and a tomato, and the sweet potato is cut into chunks, tossed with olive oil, marjoram, and chili flakes, and roasted at 400 degrees for about a half hour. Fresh mozzarella is amazing with this dish but I didn't have any... to be honest, the ricotta just wasn't the same.