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.
BAKED CRANBERRY BEANS
Talk about one healthy and hardy bean the "cranberry bean" is it! This recipe is fantastic and really does convert these cranberry beans into something else. They are very high in fiber and potassium but really (if possible) are best when cooked first in the pressure cooker and then slow cooked in pan or crockpot for several...
Provided by Kimberly Biegacki
Categories Other Side Dishes
Time 4h40m
Number Of Ingredients 19
Steps:
- 1. Rinse off your cranberry beans and sort through them. Soak them in water overnight, rinse & drain or pressure cook them for 45 minutes or until tender.
- 2. Gather all the additional ingredients to add to the crock pot with the beans.
- 3. Add beans and all ingredients except the onions & bacon. Cook on a medium heat for 3 1/2 hours. Add your sautéed onions and bacon after 1 1/2 hours. Stir beans occasionally.
- 4. Check beans at 3 hours to see if they are done. Cook them longer if necessary.
- 5. 8-21-13 --- Today I added grilled & chopped all beef angus hot dogs to the beans and topped it with cheddar cheese. It was my dinner tonight.
CRANBERRY BAKED BEANS
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
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
VEGETARIAN BAKED CRANBERRY BEANS
A vegetarian version of your potluck favorite made with cranberry beans. This recipe uses simple ingredients to give you a truly wholesome dish full of natural flavor. Serve with polenta for a complete meal or as a side dish to your favorite main course.
Provided by Buckwheat Queen
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 7h20m
Yield 4
Number Of Ingredients 14
Steps:
- Cover beans with water in a large pot and allow to soak for 6 to 8 hours. Drain and rinse under cold running water.
- Cover soaked beans with fresh water about 3 inches above the top of the beans and bring to a boil over medium-high heat. Add bay leaf and 1/2 of the bouillon cube. Reduce heat and simmer until beans are al dente, about 45 minutes.
- Drain beans and reserve the liquid. Discard bay leaf.
- Heat olive oil in a large pot. Add onion and bell pepper; cook until soft and translucent, about 5 minutes. Add drained beans and stir to combine. Add remaining 1/2 bouillon cube, tomato sauce, tomato paste, sugar, mustard, vinegar, chipotle flakes, and paprika. Stir and simmer until sauce has cooked down and beans are soft but not mushy, about 20 minutes. Add some of the reserved bean stock if necessary to keep it from burning, but not too much to make it soupy. Serve warm.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 44 g, Fat 7.6 g, Fiber 14.2 g, Protein 13.1 g, SaturatedFat 1.1 g, Sodium 525.3 mg, Sugar 10.4 g
CRANBERRY BAKED BEANS
This is another one of those recipes where I just had to try it because it sounded so strange. If you like the taste of cranberry sauce, I think you will enjoy this. The cranberry taste is fairly subtle.
Provided by CURLEYBERLEY
Categories Beans
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except bacon in a 2 quart casserole. Place bacon across top of beans.
- Bake uncovered at 325 for approximately 3 hours.
Nutrition Facts : Calories 316.6, Fat 7.5, SaturatedFat 2.4, Cholesterol 10.3, Sodium 671.6, Carbohydrate 58.9, Fiber 7, Sugar 38.8, Protein 9.3
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