CRANBERRY BEAN SALAD
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
Time 1h50m
Yield 6
Number Of Ingredients 12
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 BEAN GRATIN
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
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-BEAN STEW WITH PARSLEY SALAD
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, side dish
Time 35m
Yield Six servings
Number Of Ingredients 16
Steps:
- Heat 1 teaspoon olive oil in a large pot over medium heat. Add the onion and carrots and saute for 10 minutes. Stir in the tomato puree and chicken broth. Add the beans and roasted garlic, bring to a boil, reduce heat and simmer for 10 minutes. Stir in the zucchini and yellow squash, sage, salt and pepper. Simmer for 10 minutes longer.
- In a small bowl, toss together the parsley and celery leaves, remaining teaspoon of olive oil and the lemon juice. Season with salt and pepper to taste. Divide the rice among 6 plates. Spoon the stew over the rice and garnish with the parsley salad. Serve immediately.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 2 grams, Carbohydrate 78 grams, Fat 4 grams, Fiber 16 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 1328 milligrams, Sugar 9 grams
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