Cook Cranberry Beans Recipes
SLOW COOKER CRANBERRY BEANS WITH BACON
Unsoaked cranberry beans cooked in a slow cooker for 6 to 8 hours. You may never use canned beans again!
Provided by Darin Terwilliger
Categories Side Dish
Time 6h40m
Yield 8
Number Of Ingredients 11
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut poblano in half from top to bottom; remove the stem, seeds, and ribs. Place cut side-down onto baking sheet.
- Cook poblano pepper under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow pepper to steam as it cools, 10 to 20 minutes. Remove and discard skin; dice pepper.
- Combine diced pepper, beans, bacon, onion, shallot, garlic, salt, and black pepper in a slow cooker. Pour in chicken stock.
- Cook on High until beans begin to soften, about 3 hours. Taste broth to check seasoning. Stir in barbeque sauce and hot sauce. Continue cooking on High until beans soften and flavors are combined, about 3 hours more.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 40.6 g, Cholesterol 10.6 mg, Fat 5 g, Fiber 15 g, Protein 17.6 g, SaturatedFat 1.6 g, Sodium 969 mg, Sugar 2.5 g
SLOW COOKER CRANBERRY BEANS
Provided by Sarah Walker Caron
Time 10h5m
Number Of Ingredients 2
Steps:
- Rinse the cranberry beans in a fine mesh strainer. Pick over, looking for any non-bean material such as pebbles.
- Place the cranberry beans in the slow cooker. Cover with water (the water should rise an inch above the beans).
- Set the slow cooker on low and cook for 10-12 hours, until soft.
- Drain the beans. Store in an airtight container in the fridge for up to a week. Or freeze the cooked beans for later.
CRANBERRY BEANS
Provided by Frank Stitt
Categories Bean Herb Side Vegetarian Mint Leek Hot Pepper Fall Healthy Vegan Thyme Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Wash leek greens well in a bowl of cold water, then lift out and drain well. Tuck bay leaves and herb sprigs into leek greens and tie tightly in a bundle with string to make a bouquet garni.
- Bring water, bouquet garni, onion, and chile to a boil in a 5-quart heavy pot and simmer, partially covered, 20 minutes. Add beans and simmer gently, stirring occasionally and adding 1 tablespoon kosher salt toward end of cooking, until tender, about 25 minutes for fresh beans or 50 minutes to 1 1/4 hours for soaked dried. Discard bouquet garni, and discard onion and chile if desired.
- Just before serving, transfer beans with a slotted spoon to a dish and season with kosher salt. Drizzle with oil and sprinkle with mint and thyme.
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- Sort the cranberry beans, removing broken beans, stones, and any other non-bean material. Put the beans in a strainer, rinse the beans, and set them aside to drain.
- Pour the beans into an Instant Pot or other pressure cooker. Stir in 8 cups of water and 1 teaspoon of fine sea salt, then add the rosemary sprig and peeled cloves of garlic
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- Remove the rosemary and garlic cloves and discard. Serve the beans as-is in their broth, freeze in their broth for later (see notes for freezing details), or drain and use them as directed in another recipe.
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- To brine the beans - In a large bowl, add 1 Tbsp. salt and enough water to cover the dried beans, plus at least an inch. Stir to dissolve the salt. Add the beans and let brine for 4 hours.
- After 4 hours, drain and rinse the beans. If straight from the farm, check for small rocks and debris.
- To cook the beans - In a 6 quart bean pot, add the rinsed beans, broth and water, cumin-coriander, and red chile.
- Over medium heat, bring to a boil. Reduce to a simmer and cover. Cook for 1 to 1.5 hours, stirring frequently until beans are tender. If the beans start to stick or the water drops below the surface of the beans, add more liquid. You want enough liquid for the beans to be suspended, and not sit on the bottom of the pot.
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