The Market Report

Laura Avery talks with Amelia Saltsman, author of The Santa Monica Farmers' Market Cookbook, who shares these tasty ideas for white cannellini beans and beets.

Tangy White Beans (Makes 8 servings)

6 cups drained, cooked fresh cannellini beans, see below ***

2 cloves garlic, minced

2 Tablespoons finely chopped fresh Italian parsley

2 Tablespoons extra-virgin olive oil

3 Tablespoons cider vinegar

Kosher or sea salt

***How To Cook Fresh Shell Beans. Shell the beans and place in a pot with water to cover. Bring to a gentle boil, reduce the heat, cover partially and simmer until beans are tender but still hold their shape, 30 to 40 minutes. Add salt to taste, turn off the heat, cover the pot and let the beans cool. Refrigerate the beans in their liquid. Drain before using and reserve the liquid for enriching soups and stews. Fresh beans do not expand much in cooking. Plan on about 1 cup cooked beans from 1/2 pound beans in the pod.

24 small beets, 1 to 2 inches in diameter, or 3 lbs larger beets, quartered

1-2 Tablespoons extra-virgin olive oil

Kosher or sea salt and freshly ground black pepper

3/4 cup orange juice

1/3 cup pomegranate juice

1 Tablespoon unsalted butter, softened

2-3 Tablespoons chopped toasted pistachios, optional

Adapted from Saltsman's The Santa Monica Farmers’ Market Cookbook

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