Cranberry Beans with Seafood

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

This seafood cassoulet—which was inspired by Louis Outhier, Jean-Georges’s most important mentor—is ideal in late summer, when fresh shell beans are in season. But it’s also wonderful with dried beans—pinto, cranberry (borlotti), or pink—in the middle of winter.

Serve it with a light salad, such as