BACON AND CRANBERRY BEAN RAGOUT
This rustic and deeply satisfying bacon and cranberry bean ragout would make a stellar side dish to pretty much anything coming off your late summer grill.
Provided by Chef John
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.
- Stir shallots and salt into the cooked bacon; cook and stir for 2 to 3 minutes over medium heat. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover and simmer until the beans begin to swell, 20 to 25 minutes.
- Uncover and continue cooking bean and bacon mixture until the liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.
Nutrition Facts : Calories 273 calories, Carbohydrate 33.9 g, Cholesterol 11.1 mg, Fat 9.4 g, Fiber 12.5 g, Protein 15.1 g, SaturatedFat 2.5 g, Sodium 226.1 mg, Sugar 0.8 g
CRANBERRY BEAN SALAD WITH BUTTERNUT SQUASH AND BROCCOLI RABE
This warm salad combines fall's best flavors and textures. Sweet sauteed squash, bitter broccoli rabe, and smoky bacon are irresistible partners for creamy cranberry beans.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Cook the beans: Using a sharp knife, slice off stem end of onion, and score shallow slits all over, making sure it stays intact. Place in a large saucepan with the bay leaf and the peppercorns; fill with enough water to just cover (about 3 quarts). Bring to a boil; reduce heat, and simmer 20 minutes. Add beans; simmer until cooked through, about 15 minutes.
- Drain beans, reserving cooking liquid. In a medium bowl, toss beans with 1 tablespoon each oil and cooking liquid; season with salt and pepper. Set aside.
- Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Pour off all but 2 tablespoons rendered bacon fat, and return the skillet to medium heat. Working in batches if necessary, saute squash until cooked through and golden, about 10 minutes. Season with salt and pepper, and transfer to a bowl; set aside.
- Heat 3 tablespoons oil in the same skillet over medium heat. Add garlic, and saute until just golden, 1 to 2 minutes. Add broccoli rabe; saute until wilted and heated through, about 5 minutes. Season with salt and pepper.
- Add beans and squash to skillet, and cook just until heated through. Drizzle with remaining tablespoon oil, and season with salt and pepper. Sprinkle reserved bacon on top, and serve.
CRANBERRY BEANS WITH TOMATOES AND HERBS
Provided by Barbara Kafka
Categories side dish
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Place olive oil in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Add onions and stir to coat with oil. Cook, uncovered, for 4 minutes.
- Drain beans and stir them in. Cook, uncovered, for 3 minutes. Stir in tomatoes, sage and savory. Cook, covered, for 45 minutes, stirring twice.
- Remove from oven and uncover. Season with salt and pepper. Cook, covered, for 7 minutes to reheat.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 3 grams
INSTANT POT® CRANBERRY BEAN SOUP
Cranberry beans provide a rich and creamy broth in this hearty soup with pancetta and pasta. Garnish with fresh parsley and/or Pecorino Romano cheese if desired.
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tubettini and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
- Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add pancetta and cook until fat has been rendered, about 5 minutes. Add onion, carrots, and celery; saute, stirring frequently, until translucent, about 4 minutes. Add garlic and cook for 1 minute.
- Pour 1/4 cup chicken broth into the pressure cooker and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Add remaining chicken broth, cranberry beans, diced tomatoes with juice, bay leaves, salt, and pepper.
- Close and lock the lid of the pressure cooker and close the valve. Select Manual pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
- Transfer 2 cups of soup, with as many beans as possible, to a mini food processor; blend until smooth. Place back into the pot and stir. Ladle soup into bowls, add the reserved pasta, and serve.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 60.3 g, Cholesterol 11.4 mg, Fat 3.2 g, Fiber 18.2 g, Protein 20.9 g, SaturatedFat 0.7 g, Sodium 2100.7 mg, Sugar 5.4 g
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.
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
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- Sort and rinse the cranberry beans, removing broken beans, stones, and any other non-bean material. Add the beans, water, salt, and rosemary to an Instant Pot or other pressure cooker. Lock the lid and pressure cook on high pressure (Manual or Pressure cook Mode in an Instant Pot) for 40 minutes, then quick release the pressure in the pot. Drain the beans, saving both the beans and their liquid for later.
- Set the oven to 350°F. Heat the olive oil in a large frypan over medium heat until the oil is shimmering. Ad the onion, celery, carrot, and garlic to the pan, and sprinkle with the minced rosemary, thyme, and salt. Sauté, stirring often, until the onions soften, about 5 minutes. Stir in the diced tomatoes and the drained beans, and bring to a simmer. Pour the frypan of beans and aromatics into a 2-quart baking dish, then add the reserved bean liquid until it comes ¾ of the way up the beans. Drizzle 2 tablespoons of olive oil over the beans, then spreadthe panko bread crumbs over the top in an even layer.
- Slide the baking dish into the oven and bake until the bread crumbs start to brown on the top, about 30 minutes. Serve and enjoy!
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