What Are Cranberry Beans Recipes

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CRANBERRY BEAN PASTA FAGIOLI



Cranberry Bean Pasta Fagioli image

Provided by Food Network Kitchen

Time 2h25m

Yield 4-6 servings

Number Of Ingredients 15

5 tablespoons extra-virgin olive oil, plus more for drizzling
5 cloves garlic, smashed
1 small onion, roughly chopped
1/4 teaspoon red pepper flakes, or more to taste
1 teaspoon finely chopped fresh rosemary
1 2-ounce piece pancetta (optional)
5 canned whole San Marzano tomatoes, crushed by hand
Kosher salt
3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight)
2 bay leaves
1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping
2 cups small pasta, such as shells or ditalini
1 bunch kale, stems and ribs discarded, leaves chopped
1/4 cup roughly chopped fresh parsley
Freshly ground pepper

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.

Nutrition Facts : Calories 574 calorie, Fat 26.5 grams, SaturatedFat 6 grams, Cholesterol 15 milligrams, Sodium 728 milligrams, Carbohydrate 63 grams, Fiber 15 grams, Protein 25 grams, Sugar 4 grams

CRANBERRY BAKED BEANS



Cranberry Baked Beans image

Make and share this Cranberry Baked Beans recipe from Food.com.

Provided by Recipe Junkie

Categories     Berries

Time 5h

Yield 10-12 serving(s)

Number Of Ingredients 10

3 cups dried navy beans
5 cups cranberry juice
1/2 lb lean salt pork, diced
3/4 cup chopped onion
1/2 cup ketchup
1/4 cup molasses
5 teaspoons dark brown sugar
1 1/2 teaspoons ground mustard
1 1/2 teaspoons salt
1/8 teaspoon ground ginger

Steps:

  • Place beans in a Dutch overn or soup kettle.
  • Add water to cover by 2".
  • Bring to a boil.
  • Boil for 2 minutes.
  • Remove from heat.
  • Cover and let stand for 1 hour.
  • Drain beans and discard liquid.
  • Return beans to Dutch oven.
  • Add cranberry juice.
  • Bring to boil.
  • Reduce heat.
  • Cover and simmer for 1 hour or until the beans are almost tender.
  • Drain, reserving cranberry liquid.
  • Palce beans in a 2 and 1/2 qt casserole or bean pot.
  • Add remaining ingredients and 1 and 1/2 c cranberry liquid.
  • Cover and bake at 350 for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes.
  • Add reserved cranberry liquid as needed.

Nutrition Facts : Calories 499.6, Fat 19.5, SaturatedFat 6.8, Cholesterol 19.5, Sodium 815.7, Carbohydrate 67.8, Fiber 15.5, Sugar 27.6, Protein 15.5

CRANBERRY BEAN SALAD



Cranberry Bean Salad image

Cranberry beans, cucumber, and tomatoes come together in this light and refreshing salad that is perfect for summertime cookouts. For best results, make this a day ahead of time to allow the ingredients a chance to get acquainted.

Provided by Soup Loving Nicole

Categories     Salad     Beans

Time 1h50m

Yield 6

Number Of Ingredients 12

8 ounces dried cranberry beans
3 cups water
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon chopped fresh parsley
1 teaspoon dried dill weed
1 teaspoon salt
½ teaspoon ground black pepper
1 small cucumber, seeded and chopped
¼ cup chopped red onion
12 grape tomatoes, halved
salt and ground black pepper to taste

Steps:

  • Sort and rinse cranberry beans. Place in a pot with water over medium-high heat; cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.
  • Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 26.6 g, Fat 10 g, Fiber 9.9 g, Protein 9.2 g, SaturatedFat 1.5 g, Sodium 423.9 mg, Sugar 0.7 g

CRANBERRY BEANS WITH GARLIC AND ROSEMARY



Cranberry Beans With Garlic and Rosemary image

Provided by Molly O'Neill

Categories     side dish

Time 5m

Yield Four servings

Number Of Ingredients 7

3 cups cooked cranberry beans
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
2 small cloves garlic, peeled and minced
1 tablespoon minced fresh rosemary
3/4 teaspoon kosher salt
Freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 13 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 648 milligrams, Sugar 0 grams

CRANBERRY BEAN GRATIN



Cranberry Bean Gratin image

This delicious recipe is courtesy of Alice Waters and can be found her new cookbook, "The Art of Simple Food."

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

1 1/4 cups dried cranberry beans
Coarse salt
1/2 onion, finely chopped
1 small carrot, peeled, finely chopped
1 small stalk celery, finely chopped
1/4 cup olive oil
4 cloves garlic, thinly sliced
6 fresh sage leaves, chopped
1/2 cup chopped tomatoes, fresh or canned
1/2 cup Toasted Breadcrumbs

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.

EASY CRANBERRY BAKED BEANS



Easy Cranberry Baked Beans image

-Creacle Baxter, Yuma, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 7

1 can (14 ounces) jellied cranberry sauce
1 can (8 ounces) tomato sauce
2 cans (31 ounces each) pork and beans, undrained
1 tablespoon prepared mustard
1/2 cup chopped onion
6 strips bacon, halved
3 tablespoons brown sugar

Steps:

  • In a large bowl, combine the cranberry sauce, tomato sauce, beans, mustard and onion. Place in a greased 13x9-in. baking dish. Lay bacon on top. Sprinkle with brown sugar. Bake at 350° for 1 hour.

Nutrition Facts : Calories 150 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 322mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 3g fiber), Protein 4g protein.

CRANBERRY BEANS



Cranberry Beans image

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

1 leek (green part only)
2 Turkish bay leaves or 1 California
3 large fresh thyme sprigs
3 large fresh savory sprigs
3 large fresh parsley sprigs
3 1/2 quart water (preferably spring)
1 onion, quartered
1 small (2-inch) dried hot chile such as árbol, cayenne,or Thai
2 pounds shelled fresh cranberry beans (3 1/2 pounds in shells); or 1 lb dried beans (such as borlotti, cannellini, or giant lima beans) soaked in water overnight
1 tablespoon kosher salt plus additional to taste
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh thyme or savory
Special Equipment
kitchen string

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.

FRESH CRANBERRY BEAN SALAD



Fresh Cranberry Bean Salad image

Categories     Salad     Bean     Lemon     Fall     Summer     Gourmet

Yield Serves 4 as a side dish

Number Of Ingredients 6

1 1/2 pounds fresh cranberry or lima beans in pods
2 tablespoons salt
1/4 cup extra-virgin olive oil
1 to 2 tablespoons fresh lemon juice, or to taste
2 tablespoons chopped fresh parsley or basil leaves
ground black pepper

Steps:

  • Shell beans. In a large saucepan of boiling water cook beans with salt until tender and no longer mealy, 10 to 20 minutes. Drain beans and transfer to a bowl. While beans are still warm, toss with remaining ingredients and season with salt. Serve salad warm or at room temperature.

CRANBERRY GREEN BEANS



Cranberry Green Beans image

Green beans are one of my family's favorite vegetables, so I'm always looking for new ways to serve them. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 7

1 package (16 ounces) frozen French-style green beans, thawed and drained
1/2 cup dried cranberries
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 teaspoon dried thyme
1/4 cup sliced almonds, toasted

Steps:

  • Preheat oven to 350°. Combine beans and cranberries in an ungreased 8-in. square baking dish. In a bowl, mix oil, brown sugar, vinegar and thyme. Drizzle over bean mixture; toss to coat., Bake, uncovered, 20 minutes. Stir; bake until beans are tender, 5-10 minutes longer. Sprinkle with almonds.

Nutrition Facts : Calories 197 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 4g fiber), Protein 3g protein.

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