Cranberry Beans Recipes Dried

CRANBERRY BEAN PASTA FAGIOLI

Steps:

• Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.
• Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)
• Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.

CRANBERRY BEAN GRATIN

Steps:

• Place beans in a large bowl and cover with 4 cups water; let soak overnight.
• Drain beans and transfer to a medium saucepan; cover with water by 2 inches. Bring water to a boil, reduce heat and skim foam from surface. Continue simmering beans until tender, 30 to 45 minutes, adding more water as necessary. Season beans with salt and set aside to cool in their liquid.
• Preheat oven to 350 degrees. In a medium, heavy-bottomed skillet heat 1/4 cup of olive oil over medium heat. Add onion, carrot, and celery; cook until tender, about 10 minutes. Add garlic and sage, and season with salt; let cook 5 minutes. Stir in tomatoes; cook 5 minutes more and remove from heat.
• Drain beans, reserving liquid. Transfer beans to skillet with vegetables; stir to combine. Pour bean mixture into a medium gratin or baking dish; season with salt. Add enough bean cooking liquid to almost cover. Drizzle with olive oil and top with toasted breadcrumbs.
• Transfer gratin dish to oven and bake for 40 minutes, checking occasionally to make sure the gratin has not dried out. If necessary spoon a little of the bean cooking liquid into the side of the gratin, to avoid wetting the breadcrumbs.

CRANBERRY BEANS WITH GARLIC AND ROSEMARY

Steps:

• Place the cranberry beans in a bowl and toss in the remaining ingredients. Serve as a salad or as a condiment for grilled meats or toss with cooked pasta.

GREEN BEANS WITH DRIED CRANBERRIES

Steps:

• Steam green beans in 3/4 inch boiling water until tender, about 6 minutes. Drain; transfer to a serving dish. Drizzle with olive oil, and toss with cranberries. Season with salt.

CRANBERRY BEANS

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.