Cranberry Beans Food

CRANBERRY BEAN PASTA FAGIOLI

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.

CRANBERRY BEAN SALAD

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.

CRANBERRY BAKED BEANS

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.

CRANBERRY BEANS

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.