If you ever wondered how to cook cranberry beans and what to do with them, this recipe is perfect for you. It is quick, simple and super flavorful.
Have you ever heard of cranberry beans?
I know, I know. Thanksgiving has already come and gone, and between all the prepping, the eating and the leftovers, you probably don’t wanna hear the word cranberry till next year…
But don’t worry, cranberry beans actually have nothing to do with cranberries. They’re beans that have this really cool deep pinkish red color when fresh (hence the name) and a nice nutty flavor.
I had never heard of them before, but happened to find them the other day at the market and I couldn’t resist. They looked so pretty, I had to buy them. I had no idea what they would look like on the inside, or what they would taste like, but you know how much I love experimenting, so I figured I would give them a try anyway.
So when I got home, I opened up the pods, and these little guys were inside. Really cool looking, aren’t they?
I was trying to figure out what to do with them, when the light went on. I remembered a friend of mine from college, originally from the northern part of Spain, who taught me how they cook fresh black beans in his hometown. Super simple, but bursting with flavor.
Hope you like it 🙂
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Meatless Monday – Fresh Cranberry Beans with Olive Oil & Garlic
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 1 1/2 cups
- Category: entree
- Method: Stove top
- Cuisine: vegan
Ingredients
1 lb fresh cranberry beans, shelled ( about 1 1/2 cups shelled)
6 garlic cloves, whole
2 tbs extra virgin olive oil
1/2 tsp red hot pepper flakes (or to taste)
1/2 tsp fresh thyme
2 cups water
2 bay leaves
1 tsp salt
Instructions
- In a deep skillet, cook garlic in olive oil at medium heat. Tilt the pan so all the oil goes to one side of the pan and the garlic cooks evenly. Cook for about 3 minutes or until it starts to get a slight golden color (make sure it doesn’t burn!)
- Add red hot pepper flakes and thyme and cook for another 2-3 minutes until golden.
- Add shelled beans, mixing well so the beans get evenly coated with the oil and cook for 3-4 minutes
- Add water, bay leaves and salt. Bring to a boil for about 5 minutes uncovered.
- Turn down the heat and simmer, covered for about 20 minutes or until beans are tender but not mushy.
- These are delicious plain, served over rice or with a nice crusty bread.
Nutrition
- Serving Size: 3/4 cup
- Calories: 300
- Sugar: 0
- Sodium: 314
- Fat: 14
- Saturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 14
- Protein: 13
- Cholesterol: 0
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ENJOY! From May I have that recipe
moderngirlnutrition says
What a good idea! Can’t wait to try these!:)
mayihavethatrecipe says
Great! Let us know how they come out!
ray says
this does sound great , i got some cranberry beans ata the market and thought this would be nice on new years
Pat says
Don’t you need to soak the beans first?
Vicky & Ruth says
If they are fresh cranberry beans, you don’t need to soak them. If they are dried then yes soak them overnight. We were lucky to find fresh ones.
marianela says
Where can I find cranberry beans. I was looking for them for a long time, I know for sure they are really good but unfortunately until today I haven’t been able to find them.
If you can tell me where to buy them I will really apreciate
Marianela
Vicky & Ruth says
We found cranberry bean in our local market. If you cannot find fresh may me you can soak some dried cranberry beans overnight with some baking soda, rinse them and and follow the same recipe. It may work, but it will take longer to cook and may require more water.
Catherine says
Maria,
We happen to be at a Health Food Store & found the Cranberry Beans there. Maybe you like to look there for them…
Don Jose says
This was mighty tasty. I stirred in some fresh vegetables — brussells sprouts, broccolini, green beans) and chopped Tofurky Cajun sausage— and served over cous cous. Even with all that, the cranberry beans stood out, tastewise.
Vicky & Ruth says
That sounds wonderful! We must try that recipe.
Mary Beth says
This is perfect for me today. I love cranberry beans and am willing to pay the $6.99/lb when I find them.
I just started this and didn’t want to peel so many garlic cloves, so I smashed them lightly. Do you think the result will be too garlicy? My husband loves garlic so it won’t be a problem but I am wondering if you want the flavor to be more subtle.
I am also using pimenton de la vera just because I like the flavor and I have some that I don’t want to go bad.
Stina Cahill says
I picked up some fresh Vermont cranberry beans from Tacoma farmers market for 3.99/lb. Had no idea what to do with them but they were so strikingly beautiful I knew my kids would love them. We wanted a simple recipe because I only had a few ingredients on hand this one was perfect. Even with out the thyme, bay leaves and red pepper flakes they were delicious everyone loved them! I doubled up on minced garlic and ended up cooking them a little longer (5-10 min) and putting tablespoon of dried onion and teaspoon of salt. They came out perfect! Husband said he’d never had beans this good! I’d never cooked fresh shelled beans like this and now maybe that’s all we want!
★★★★★
Vicky & Ruth says
We are so happy everyone enjoyed this recipe. Thank you for taking the time to letting us know.
lisa says
This recipe is wonderful. The deceptively simple ingredient list produces a surprisingly deep flavor. These may be the best beans we’ve made! I plan to return to the farm stand tomorrow in hopes of capturing more fresh cranberry beans.thank you for sharing this recipe.
Vicky & Ruth says
Hi Lisa,
Thank you so much for your feedback. We also love the simplicity and flavor of this recipe. We would appreciate if you could also leave us a star rating.
Dorothy says
Bought some at the farmers’ market to make for Shabbat dinner: building on your recipe, stew the beans with some chopped onion (I like Vidalia when in season), a little red or green chopped pepper, tomato paste (or tomato sauce), a few fresh basil leaves &, sliced green olives. Sometimes I add in a bit of diced potato.
It’s dismaying that cranberry beans lose that gorgeous color in cooking. But they still taste great!
Vicky & Ruth says
We also wish they kept their beautiful color. Thank you for sharing how you made our fresh cranberry bean recipe your own.
Dorothy says
An addendum: Omit the thyme and bay leaves from the recipe if using fresh basil leaves. The three of them don’t mix. Thanks