Cranberry beans, tomatoes, shallots, parsley and basil meld together as they bake slowly in the oven. Your little chef will have fun mixing the veggies together with their hands before baking and sprinkling the finish product with grated Parmesan. This recipe comes to us from Tribeca Yummy Mummy.
Adult: Preheat an oven to 400 degrees.
Kid: Shell the cranberry beans if using fresh. Place the beans, tomatoes, garlic, shallots, olive oil, parsley and basil into a large bowl. Toss everything together with your hands its until thoroughly mixed.
Together: Season the beans and veggies with 1 teaspoon salt and pepper to taste. Slowly pour the mixture into an oven-safe casserole or two glass baking pans.
Kid: Pour 2-3 cups of water very slowly into the casserole dish or baking pans. Add enough water so that the water tops the bean mixture by 1/2-inch.
Adult: Cover the beans with a heavy lid or tightly wrap the top with tin foil so that no water can escape during the first part of the cooking.
Adult: Slide the beans into the oven. Bake for 1 hour, covered. Uncover and bake another 45 minutes-1 hour, or until 90% of the water has evaporated and the beans are very tender. Sprinkle with parmesan cheese, if using, and enjoy.