Tangy Cranberry Beans Recipes

TANGY CRANBERRY BEANS

Steps:

• Rinse beans. Place in a saucepan; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1-4 hours. Drain and rinse beans, discarding liquid., Transfer beans to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until beans are tender, 6-8 hours.

TANGY CRANBERRY BREAD

Steps:

• Place all ingredients (except cranberries) in the bread machine according to manufacturer's instructions. If using the delayed time cycle, place dried cranberries away from water. Press start.
• If your machine has a Fruit setting, add the cranberries at the signal, or about 5 minutes before the kneading cycle has finished.

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.

TANGY CRANBERRY GRAVY

Steps:

• In a small saucepan, bring broth and giblets to a boil. Reduce heat; cover and simmer for 1 hour. Strain and discard giblets; set broth aside. , In another saucepan, combine the cornstarch, sugar, cranberry juice and vinegar until smooth. Gradually stir in broth and butter. Bring to a boil; cook and stir for 2 minutes or until thickened.

TART AND TANGY CRANBERRY BARS

Steps:

• Place pecans and dates in a food processor and pulse until coarsely ground.
• Pulse in oil and salt until mixture begins to form a ball.
• Press crust into an 8x8 inch greased baking dish.
• Bake at 350° for 8-12 minutes until lightly browned.
• To make cranberry topping, place 4 cups cranberries, agave and orange zest in a pot on the stove.
• Bring mixture to a boil, then cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve.
• Add remaining 2 cups cranberries and cook covered for 5 more minutes.
• Remove mixture from heat and allow to cool for 10 minutes.
• Pour mixture over pecan crust.
• Allow bars to set for 60-90 minutes.
• Serve.

INDIAN SPICED CRANBERRY BEANS

Steps:

• In a soup pot over medium heat, gently warm the beans and their broth.
• In a small, heavy skillet over medium heat, warm the oil. Add the onion, garlic and ginger and saute until soft and fragrant, about 10 minutes.
• Raise heat to medium-high, add the cardamom, cumin, fennel, corriander, chile, and tomatoes, and cook , stirring, for 2-3 minutes.
• Add the spice mixture to the beans, season to taste with with salt and pepper.
• Served garnished with chopped cilantro (optional).
• Note:.To cook beans you have 2 options: you can throw them in a crockpot (I usually cook mine this way but with at least double the amount of beans), cover with water by about 2 inches and cook on low all day. Or, soak beans over night in water to cover, rinse, add new water and boil on the stove for about two hours or until soft. Never add salt or acids (such as tomatoes) while cooking beans- it makes them very hard to cook. That includes most stocks! Add the flavors and salt at the end.