Ingredients
4 garlic cloves
4 sprigs mint, plus 2 tablespoons thinly sliced leaves
1/2 white onion
3 half-inch thick slices ginger
1 tablespoon whole peppercorns
3 slices bacon, cut into 1/2-inch pieces
1/2 pound fresh cranberry beans, shelled
4 cups homemade or low-sodium canned chicken stock, or water
2 beets, peeled and cut into 1/2-inch dice
4 teaspoons coarse salt, plus more for seasoning
5 large kirby cucumbers
1/4 cup plain yogurt
1 tablespoon extra-virgin olive oil
1 teaspoon curry powder
Preparation
Place garlic, mint sprigs, onion, ginger, and peppercorns on an 8-inch square of cheesecloth. Gather into a bundle, and secure with kitchen twine. Set aside.
Prepare an ice bath; set aside. Heat a large saucepan over medium heat; add bacon. Cook until it is crisp, stirring frequently, about 8 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; let drain. Pour off excess fat from pan, and discard.
In same saucepan, combine beans, cheesecloth bundle, and chicken stock; bring to a boil. Reduce to a simmer, and cook 5 minutes. Add beets; continue cooking until beans and beets are tender, about 15 minutes. Add 2 teaspoons salt, and remove and discard cheesecloth bundle. Transfer mixture, with the liquid, to a large bowl set over the ice bath to chill.
When ready to serve, drain bean mixture in a colander. Peel cucumbers, slice in half lengthwise, and remove seeds using a spoon or melon baller. Cut 2 cucumbers into 1/4-inch dice. Reserve remaining cucumber halves.
Transfer bean mixture to a large bowl; add yogurt, olive oil, diced cucumbers, remaining 2 tablespoons sliced mint, reserved bacon, curry powder, and remaining 2 teaspoons salt. Stir gently to combine. To serve, spoon bean-mixture into reserved cucumber halves.
