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
FROM BEANS TO APPLES CRANBERRY BEANS WITH TOMATOES AND HERBS
Provided by Barbara Kafka
Categories side dish
Time 1h15m
Yield 10 - 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
HUMBLE HOME-COOKED BEANS
My first thought when I saw these beans on a menu in Italy was "Beans on toast?" But then I tasted them. I felt pretty humbled that such a simple dish had been made to taste so gorgeous. Once you've learned how to season and cook them in the right way, you can apply the method to cannellini beans, lima beans, cranberry beans, haricots verts, lentils, even chickpeas. If you've grown your own beans, good on ya! Fresh beans will take about 45 minutes to cook, but you're more likely to get dried beans as they're cheap, and very reliable to cook. However, they will need soaking for at least 12 hours.
Provided by Jamie Oliver
Categories main-dish
Time 14h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Drain the soaked beans, then give them a good wash. Place them in a deep pot and cover them with cold water. Throw in the garlic, herb sprigs, bay leaves, celery stick, potato and tomatoes. Place the beans on the heat and slowly bring to the boil. Cover with a lid and simmer very gently for 45 minutes to an hour, depending on whether you're using fresh or dried, until soft and cooked nicely. Skim if necessary, topping up with boiling water from the kettle if you need to.
- When the beans are cooked, drain them in a colander, reserving enough of the cooking water to cover them halfway up when put back in the pot. Remove the garlic, herbs, celery, potato and tomatoes from the beans. Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes. Put the garlic, tomatoes and potato onto a plate, mash them with a fork and stir back into the beans. Season well with salt and pepper, and pour in 3 generous glugs of extra-virgin olive oil and a few splashes of vinegar. Stir in the parsley and serve on some toasted sourdough bread.
- Take up to 3 scallops and wrap a slice of pancetta round each. Thread them onto a skewer or a sturdy sprig of fresh rosemary and fry them on each side in a little olive oil until golden. Spoon the delicious warm home-cooked beans onto your plate and top with the scallops. Serve with a squeeze of lemon, a drizzle of extra-virgin olive oil and any juices from the pan. Brilliant!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
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.
FRESH CRANBERRY BEANS WITH TOMATOES, ONIONS AND CINNAMON
If you think cinnamon seems odd with beans, you've underestimated what Turkish cooks can do with spices. Try this healthy and delicious side dish, a Food and Wine staff favorite! MAKE AHEAD: The beans can be refrigerated overnight. Bring to room temperature before serving. Recipe by Engin Akin from Engin's Empire (Food and Wine, April 2001)
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 1h
Yield 5 cups
Number Of Ingredients 12
Steps:
- Cook the beans in a large saucepan of boiling water until tender, 30 to 40 minutes; drain.
- Heat the olive oil in a large skillet. Add the onions and cook over low heat until softened, about 10 minutes. Add the tomatoes and simmer over moderate heat until the juices have evaporated, about 4 minutes. Add the garlic, lemon juice, sugar, crushed red pepper and cinnamon and cook, stirring, until fragrant, about 2 minutes.
- Add the beans and water to the skillet and bring to a boil. Simmer over moderate heat until the liquid has reduced to a glaze, about 20 minutes. Season with salt and transfer to a bowl. Serve warm or at room temperature, sprinkled with the parsley.
Nutrition Facts : Calories 787.3, Fat 16.9, SaturatedFat 2.6, Sodium 21.2, Carbohydrate 121.5, Fiber 47, Sugar 6.3, Protein 43.3
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