Serves 6–8
These crispy cranberry bean lettuce cups are fresh, bright, herby, and packed with texture. Creamy heirloom beans meet crunchy rice-flour crisping, tossed with citrus, herbs, and chili oil, then spooned into tender butter lettuce cups. This is a plant-forward, gluten-free-friendly appetizer or light meal that feels elevated but incredibly comforting.
Ingredients
For the Crispy Beans
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16 oz Rancho Gordo Heirloom Cranberry Beans, (you can use any cranberry bean)
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1 cup rice flour (for crisping)
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1–1½ cups avocado oil (for frying)
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1 tablespoon + 1 teaspoon oil
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1 teaspoon salt
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1 teaspoon black pepper
For the Fresh Herb & Citrus Toss
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6 limes
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2 tablespoons chili oil
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2 medium shallots
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1 bunch fresh cilantro, chopped
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½ bunch fresh mint, chopped
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3 green onions, sliced
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Optional: ¾ Thai chilies, finely sliced
For Serving
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1 head butter lettuce (or any wide-leaf lettuce cups)
Instructions
Step 1: Cook the Cranberry Beans
Thoroughly rinse the cranberry beans under cold water.
In a large pot, heat 1 tablespoon oil over medium heat and lightly toast the beans for 3–5 minutes to enhance flavor.
Add water until it reaches about 2 inches above the beans. Bring to a rolling boil, then reduce to a gentle simmer. Cook for about 2 hours, adding water as needed, until the beans are tender but not falling apart. Season generously with salt and allow the beans to absorb the seasoning.
Step 2: Prepare for Crisping
Heat avocado oil (or coconut oil) in a large cast-iron skillet over medium heat for 3 minutes.
Lightly toss a few spoonfuls of cooked beans in rice flour, shaking off excess. This creates a thin, crispy coating without heaviness.
Step 3: Fry the Beans
Fry the coated beans in batches for about 3 minutes, until golden and crispy. Transfer to a large bowl using a slotted spoon. Repeat until all beans are fried.
Step 4: Sauté the Shallots
Thinly slice the shallots and sauté them in a small pan with 1 teaspoon oil over medium heat for 2–3 minutes, until soft and lightly golden.
Step 5: Toss Everything Together
To the bowl of crispy beans, add:
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Juice of 4 limes
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Chopped cilantro
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Chopped mint
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Green onions
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Sautéed shallots
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Chili oil
Taste and adjust with additional salt, pepper, lime juice, or chili oil as needed. If using Thai chilies, fold them in gently.
Step 6: Assemble the Lettuce Cups
Spoon the crispy bean mixture into butter lettuce cups and finish with a squeeze of fresh lime. Serve immediately while the beans are still warm and crunchy.
Why You’ll Love These Lettuce Cups
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Plant-based & protein-rich
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Bright, herby, and crunchy
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Naturally gluten-free (using rice flour)
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Perfect for entertaining, gatherings, or a light summer meal
A Note from My Kitchen
This recipe is a heartfelt tribute to Kin Khao, the beloved San Francisco restaurant. During their temporary closure in COVID, this dish was created as an homage to the bold, soulful flavors they’re known for.
👉 Learn more about them here: https://www.kinkhao.com/
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