Well, now, that was rat tasty, and just right for a wintery evening's meal.
Cranberry beans, I've often wondered exactly what they are, turn out to be borlotti beans, the same ones I've been getting canned for years. No dry or fresh ones to be found here, so I used some Colorado River Beans that were part of a Christmas gift package.
Cooked they look like mini-borlotti beans:
I had a pound of beans, which was 2-1/2 cups, more than the 1-1/2 needed for the recipe. I went ahead and cooked them all up, resulting in 5 cups in total, and have frozen a good 2 cups in bean juice for another time.
The recipe asks for the bean sauce to be served with pappardelle. Interesting that the pappardelle I'm used to seeing are quite a bit wider and longer than the 1" by 6" lengths that Hazan suggests. I didn't feel like hand-cutting noodles this evening, I so used my 1/2" wide cutter and kept the pieces rather short. Next time, I'll make them even shorter, though, and might even consider hand cutting them. I rolled to only 6, since we both prefer this thickness, and that extra texture is nice with the beans. And I used my old pasta recipe (1 cup flour, 1 egg, 1 tablespoon olive oil, plus enough water to make a nice dough), since it's just enough for dinner for two.
Although there were only two of us, I made the entire sauce recipe. We'll have the rest another night soon, with either packaged pasta or hand-cut pappardelle, depending on my mood and energy. I didn't mix the pasta and sauce as instructed, just put them on the plate, topped with Parmesan.
If you were using boxed pasta and canned beans, this would be quite a fast and easy dinner. Start the water for the pasta; chop chop a bit for the pancetta, onions, and herbs; start the sauce; cook the pasta; and there's a hearty and tasty meal.