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Sheamus Feely is the chef at the local's favorite Rutherford Grill in the Napa Valley. It's a rare market day when you don't see Sheamus or one of his staff at the farmers market. The grill wisely serves Rancho Gordo Runner Cannellini on a regular basis but Sheamus also uses my beans for his personal use and came up with this new use for the largest of the cranberry beans, the Madeira.

1 cup Maidera Beans (soaked 4-8 hours)
1/2 cup white onion small diced
1/4 cup carrot small diced
1/4 celery small diced
3 cloves garlic minced
1/4 cup sweet potato small diced
5 cups chicken or vegetable stock
2 tbl. Ghee or clarified butter
1 tbl. lemon juice
2 tbl. Garam Masala ( recipe to follow )

To prepare:
Sweat all vegetables in Ghee until translucent. Add Garam Masala
Add stock - cook for at least 2 hours covered or until beans start to become creamy.
Add lemon Juice and season with Salt.

Serve over Basmati Rice and garnish with Goats Yogurt with mint and cilantro

Garam Masala:

2 tsp. Toasted Cumin Seed
1 tsp. Ground Ginger
1 Cardamom seed
1 tsp Toasted Fennel Seed
1/2 tsp. Lemongrass
1/2 tsp Dried Rancho Gordo Mexican Oregano
1/2 tsp. Dried Mint
1 tsp. Toasted Coriander Seed
2 tsp. Paprika
1tsp. Garlic Powder

Blend all ingredients in a spice grinder and cover tightly until ready to
use.