In a medium saucepan, bring 2 qt. water; 2 cups fresh or dried cranberry beans; 1 carrot, cut into large dice; 1 celery stalk, cut into large dice; 1/2 onion, cut into large dice; and kosher salt to a boil. Reduce heat, and simmer until beans are tender, 25 min. Drain beans, discarding the vegetables. Place beans in a medium bowl. In a small pot, add 1/4 cup grapeseed oil and 1 lemon, cut into quarters. Simmer on low heat for 20 min. Remove lemon, and cut into small dice; add to beans. Add 1/2 cup roughly chopped parsley; 1/2 cup nicoise olives, pitted; and 1 Tbsp. extra-virgin olive oil. Toss and season with salt and pepper. Garnish with grated Manchego cheese if desired.
Recipe by Christopher House, the chef at Cal-a-Vie health spa in Southern California.