Ingredients (Serves 2-3)

For the beans

• 8 ounces / 225 g fresh (or frozen) cranberry beans
• 2 cups / 475 ml water
• A small bay leaf
• 1/2 small onion (or a quarter of a medium one), halved
• A clove of garlic, sliced
• A couple of parsley stems
• A 1-inch / 2.5 cm piece of kombu (optional)
• 1/8 teaspoon fine sea salt

For the dish

• 2 teaspoons / 10 ml extra-virgin olive oil
• 3 ounces / 85 g fresh onion, finely chopped
• 3 ounces / 85 g rhubarb, finely diced
• 2 garlic cloves minced or thinly sliced
• 1/2-1 teaspoon / 2.5-5 ml berbere, or to taste
• 1/8 teaspoon fine sea salt, or to taste

Instructions

Whether you purchase berbere or make your own, the level of hotness is variable: adjust the quantity to your taste.

How to cook the beans

Place the beans in a saucepan with the water, the aromatics and the salt (no need to thaw them if frozen). Cover and bring the water to a lively boil quickly, then turn down the heat and let the beans simmer until just tender. Taste them after 20 minutes and estimate how much longer they should cook.

Let the beans cool in their broth, then remove the aromatics and discard them. Let the beans rest in their cooking broth until ready to use.

How to finish the dish

Warm up the olive oil in a saucepan and add the onion. Stir well to coat. After a minute, add the rhubarb and stir well. Cook on gentle heat about 10 minutes, stirring often.

Add the garlic, stir well and continue cooking for a couple of minutes until fragrant. Sprinkle the berberé and stir well. Continue cooking for a minute, stirring often.

Add the beans and their cooking broth to the saucepan and stir. Cover, bring to a boil, then turn down the heat and simmer until the beans are quite tender.

Season with salt and give it a final stir. Serve hot.

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