Name: Baked Fresh Cranberry Beans and Escarole
Yield: Serves 4
Ingredients: Fleur de sel or other crisp sea salt; 1 medium head escarole (flat-leaf endive), about 1¼ pounds; 2 tablespoons thin-sliced scallion (green onion) tops; 3 cups shelled cranberry beans (About 2½ pounds in the pod); 2½ cups vegetable, duck, ham, or chicken broth; 1 tablespoon kosher salt; ⅛ to ¼ teaspoon chilli flakes; 3 tablespoons olive oil; 1 large garlic clove, sliced; 1½ teaspoons fresh rosemary leaves; 1 tablespoon fennel seeds; 1½ teaspoons fresh thyme leaves; 2 medium tomatoes; Pepper

Plump and shiny beans star in a main course perfumed with Provence. The bittersweet escarole softens and melts, thickening the broth and adding depth. Serve as a Sunday supper, with a platter of olives, fennel strips, radishes, and goat cheese. Although cranberry beans’ sweet starchiness makes a fine foil for the dark greens, other shelling beans or southernpeas can be substituted for a different effect.