Are you looking for a nutritious and flavorful addition to your meals? Look no further than dry cranberry beans! These versatile legumes are packed with protein, fiber, and essential nutrients, making them a great choice for anyone looking to boost their health. And the best part? They’re incredibly easy to use in a wide variety of dishes, from hearty stews and soups to savory salads and spreads.
In this article, we’ll explore 20 delicious and nutritious recipes that feature dry cranberry beans as the star ingredient. From spicy stews and braises to creamy dips and crunchy salads, there’s something on this list for everyone. Whether you’re a busy home cook or a culinary enthusiast, these recipes are sure to inspire you to get creative with your cooking.
Spicy Dry Cranberry Bean and Chorizo Stew
Warm up with this bold and flavorful stew that combines the sweetness of cranberries with the spiciness of chorizo. Perfect for a chilly evening.
Ingredients:
– 1 can (14.5 oz) dried cranberry beans, soaked overnight
– 1 lb Spanish chorizo, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
Instructions:
1. Drain and rinse the cranberry beans.
2. Heat oil in a large pot over medium-high heat. Add chorizo and cook until browned, about 5 minutes.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Stir in cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Add cranberry beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the beans are tender.
6. Serve hot, garnished with chopped fresh cilantro, if desired.
Cooking Time: 45-60 minutes
Garlic Rosemary Braised Dry Cranberry Beans
Elevate your bean game with this flavorful and aromatic recipe, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound dry cranberry beans, soaked overnight and drained
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 onion, diced
– 1 cup chicken broth
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
3. Add garlic and cook for 1 minute, until fragrant.
4. Add rosemary and onion; cook until onions are translucent, about 5 minutes.
5. Add soaked beans, chicken broth, salt, and pepper. Stir to combine.
6. Cover pot with a lid or foil and transfer to the preheated oven.
7. Braise for 1 hour and 15 minutes, or until beans are tender.
Cooking Time: 1 hour and 15 minutes
Dry Cranberry Bean and Kale Soup
This comforting soup is a perfect blend of creamy beans, nutty kale, and savory flavors, making it an excellent choice for a chilly day. With its simple preparation and wholesome ingredients, this recipe is sure to become a family favorite.
Ingredients:
– 1 cup dried cranberry beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups kale leaves, stems removed and chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese for serving
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the soaked cranberry beans, chopped kale, vegetable broth, and diced tomatoes to the pot. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the beans are tender.
4. Use an immersion blender to puree the soup to your desired consistency. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Smoky Dry Cranberry Bean Chili
This hearty chili combines the natural sweetness of cranberries with the smokiness of chipotle peppers, creating a unique and delicious flavor profile.
Ingredients:
– 1 lb dried cranberry beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 chipotle pepper in adobo sauce, chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the red bell pepper; cook an additional 2-3 minutes.
4. Add the cranberry beans, diced tomatoes, vegetable broth, chipotle pepper, cumin, salt, and pepper.
5. Bring to a simmer, then reduce heat to low and let cook for 1 hour, or until the beans are tender.
6. Taste and adjust seasoning as needed.
Cooking Time: 1 hour
Dry Cranberry Bean and Tomato Ragout
This rustic Italian-inspired dish is a perfect blend of fiber-rich beans, tangy tomatoes, and savory herbs. It’s a comforting side dish or light lunch option that’s easy to prepare and packed with nutrients.
Ingredients:
– 1 cup dried cranberry beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 cups mixed cherry tomatoes, halved
– 1/4 cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, heat the olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add the soaked cranberry beans, cherry tomatoes, chicken broth, tomato paste, and oregano. Season with salt and pepper to taste.
4. Bring to a boil, then transfer the pot to the preheated oven. Simmer for 30-40 minutes or until the beans are tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Mediterranean Dry Cranberry Bean Salad
A flavorful and nutritious salad that combines the sweetness of cranberry beans with the savory flavors of Mediterranean spices, perfect for a quick and healthy meal or as a side dish.
Ingredients:
– 1 cup dry cranberry beans, rinsed and drained
– 2 cloves garlic, minced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the cranberry beans and soak them in water for at least 8 hours or overnight.
3. Drain and rinse the beans, then place them on a baking sheet lined with parchment paper.
4. Roast the beans in the preheated oven for 20-25 minutes, or until they’re tender and slightly caramelized.
5. In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, smoked paprika, salt, and pepper.
6. Add the roasted cranberry beans to the bowl and toss to combine.
7. Sprinkle with chopped parsley and serve warm or at room temperature.
Cooking Time: 20-25 minutes
Dry Cranberry Bean and Sausage Cassoulet
This hearty French-inspired casserole combines the rich flavors of dry cranberry beans, savory sausage, and aromatic vegetables for a satisfying and comforting meal.
Ingredients:
– 1 cup dried cranberry beans, soaked overnight and drained
– 1 pound sweet Italian sausage, casings removed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook sausage in a large skillet over medium-high heat, breaking apart with a spoon, until browned, about 5 minutes.
3. Add onion, garlic, carrots, and cranberry beans to the skillet. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
4. Stir in diced tomatoes, chicken broth, salt, and pepper.
5. Transfer mixture to a 9×13 inch baking dish. Cover with aluminum foil.
6. Bake for 30 minutes. Remove foil and continue baking for an additional 15-20 minutes, or until casserole is hot and bubbly.
7. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Creamy Dry Cranberry Bean Hummus
A twist on traditional hummus, this creamy dip combines the natural sweetness of cranberries with the earthiness of dried cranberry beans. Perfect for snacking or as a flavorful accompaniment to your favorite dishes.
Ingredients:
– 1 cup cooked dried cranberry beans
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/4 cup water
– 2 tablespoons honey
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Drain and rinse the cranberry beans.
2. In a blender or food processor, combine the cranberry beans, lemon juice, tahini, garlic, and olive oil. Blend until smooth.
3. Add the water, honey, salt, and pepper. Blend until creamy and well combined.
4. Taste and adjust seasoning as needed.
5. Transfer to a serving bowl and garnish with parsley or cilantro if desired.
6. Serve at room temperature with pita chips, vegetables, or crackers.
Cooking Time: 10 minutes
Dry Cranberry Bean and Spinach Curry
This flavorful and nutritious curry combines the earthy taste of dry cranberry beans with the vibrant color and nutrients of spinach, all wrapped up in a warm and aromatic sauce.
Ingredients:
– 1 cup dry cranberry beans, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 2 cups fresh spinach leaves
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, turmeric, and cayenne pepper (if using) and cook for an additional minute.
4. Stir in the cranberry beans, diced tomatoes, and salt and pepper to taste.
5. Bring the mixture to a simmer and cook for 20-25 minutes or until the beans are tender.
6. Stir in the fresh spinach leaves and cook until wilted.
7. Serve hot over rice or with naan bread.
Cooking Time: 25-30 minutes
Dry Cranberry Bean and Bacon Stew
A hearty, comforting stew perfect for a chilly evening. This recipe combines the sweetness of cranberries with the smokiness of bacon, creating a unique and delicious flavor profile.
Ingredients:
– 1 cup dried cranberry beans, soaked overnight and drained
– 6 slices of bacon, diced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 2 cups of vegetable broth
– 1 can of diced tomatoes (14.5 oz)
– 1 teaspoon of ground cumin
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
2. Remove the bacon from the pot, leaving the grease behind. Add the onion and garlic; cook until the onion is translucent.
3. Add the soaked cranberry beans, vegetable broth, diced tomatoes, cumin, salt, and pepper to the pot. Stir to combine.
4. Bring the stew to a boil, then reduce the heat to low and simmer for 1 hour, or until the beans are tender.
5. Return the cooked bacon to the pot and stir to combine.
6. Simmer for an additional 15-20 minutes, allowing the flavors to meld together.
Cooking Time: Approximately 2 hours
Dry Cranberry Bean and Butternut Squash Soup
This hearty soup combines the rich flavors of roasted butternut squash with the comforting warmth of dry cranberry beans, perfect for a cozy evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 cup dried cranberry beans, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: 1/4 cup heavy cream or Greek yogurt (for serving)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast squash for 45 minutes, or until tender.
4. In a large pot, combine roasted squash, cranberry beans, vegetable broth, onion, garlic, and cumin.
5. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Use an immersion blender or transfer soup to a blender to puree until smooth.
7. Season with salt and pepper to taste.
8. Serve warm, topped with heavy cream or Greek yogurt if desired.
Cooking Time: 1 hour 15 minutes
Herbed Dry Cranberry Bean and Farro Pilaf
Elevate your pilaf game with this flavorful combination of farro, cranberries, and herbs.
Ingredients:
– 1 cup dry cranberry beans, rinsed and drained
– 1 cup cooked farro
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, thyme, cumin, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add the cranberry beans and cooked farro to the saucepan. Stir to combine.
5. Transfer the mixture to a baking dish and cover with aluminum foil.
6. Bake for 25-30 minutes or until the beans are tender.
7. Remove the foil and stir in chopped parsley. Serve warm.
Cooking Time: 25-30 minutes
Dry Cranberry Bean and Mushroom Risotto
This hearty risotto dish combines the earthy flavors of mushrooms with the sweetness of dried cranberries and the creaminess of Arborio rice. A perfect comfort food for a chilly evening.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1/2 cup dried cranberry beans, rinsed and drained
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add mushrooms and cook until tender, about 5 minutes.
3. Add Arborio rice and stir to combine with the mushroom mixture. Cook for 1-2 minutes.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, add dried cranberry beans, white wine (if using), and butter. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Dry Cranberry Bean and Sweet Potato Tacos
This recipe combines the nutty flavor of dry cranberry beans with the natural sweetness of roasted sweet potatoes, creating a unique and delicious taco filling.
Ingredients:
– 1 cup dried cranberry beans, rinsed and drained
– 2 large sweet potatoes, peeled and cubed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded lettuce, diced tomatoes, avocado, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the sweet potatoes for 30-40 minutes, or until tender.
3. In a large pan, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
4. Add the cranberry beans, cumin, salt, and pepper to the pan. Cook for an additional 2-3 minutes, stirring occasionally.
5. Mash the roasted sweet potatoes with a fork.
6. Assemble the tacos by spooning the bean mixture onto a tortilla, topping with mashed sweet potatoes, and adding your desired toppings.
Cook Time: 45-50 minutes
Dry Cranberry Bean and Caramelized Onion Dip
Elevate your snack game with this unique dry cranberry bean and caramelized onion dip. This sweet and savory combination is perfect for your next gathering or a cozy night in.
Ingredients:
– 1 cup cooked dry cranberry beans
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup caramelized onions (see note)
– 1/2 cup sour cream
– 1 tablespoon apple cider vinegar
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together cooked cranberry beans, olive oil, salt, and black pepper.
3. Add caramelized onions and mix until well combined.
4. Stir in sour cream and apple cider vinegar until smooth.
5. Transfer the mixture to a baking dish and bake for 20-25 minutes or until warm and bubbly.
6. Serve with crackers, chips, or vegetables.
Note: Caramelize onions by cooking them slowly over low heat for 30-40 minutes, stirring occasionally, until they are dark brown and sweet.
Dry Cranberry Bean and Roasted Garlic Spread
This Dry Cranberry Bean and Roasted Garlic Spread is a perfect blend of sweet and savory flavors, perfect for topping crackers, bread, or using as a dip.
Ingredients:
– 1 cup dried cranberries
– 1/2 cup cooked white beans (such as cannellini or navy beans)
– 3 cloves roasted garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the dried cranberries and cooked white beans.
2. Add the minced roasted garlic, olive oil, and honey to the bowl. Mix until well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time:
– Roasting garlic: 45-50 minutes
– Assembly and chilling: 30 minutes
Dry Cranberry Bean and Pesto Pasta
This recipe combines the nutty flavor of dried cranberry beans with the rich taste of pesto, perfect for a weeknight dinner. With minimal preparation and cooking time, this dish is ideal for busy home cooks.
Ingredients:
– 1 cup dry cranberry beans, soaked overnight and drained
– 8 oz pasta (such as spaghetti or linguine)
– 1/4 cup pesto sauce
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add the drained cranberry beans and cook for 3-4 minutes, stirring occasionally.
3. Stir in the pesto sauce and cook for an additional minute.
4. Combine the cooked pasta and bean mixture. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Dry Cranberry Bean and Chorizo Empanadas
Elevate your snack game with these savory empanadas, packed with the perfect blend of dry cranberry beans, spicy chorizo, and flaky pastry.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– Filling ingredients: 1 can dry cranberry beans, drained and rinsed; 6 ounces Spanish chorizo, sliced; 1 onion, finely chopped; 2 cloves garlic, minced
– Egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, salt, and cold butter. Gradually add ice-cold water until dough forms.
3. Roll out dough to about 1/8 inch thickness.
4. Spoon about 1 tablespoon filling mixture onto one half of the dough, leaving a 1/2 inch border.
5. Fold the other half over the filling and press edges together with a fork.
6. Brush tops with beaten egg for golden glaze.
7. Bake for 15-20 minutes or until golden brown.
Dry Cranberry Bean and Cornbread Casserole
This hearty casserole combines the comforting flavors of cornbread, beans, and dried cranberries for a perfect fall treat.
Ingredients:
– 1 cup dry cranberry beans, soaked overnight and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup cornbread mix
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup heavy cream or whole milk
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine cranberry beans and water. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until beans are tender.
3. In a separate pan, sauté onion and garlic in olive oil until softened.
4. Mix cornbread mix with sugar, salt, and heavy cream or milk. Add cooked onion mixture and stir to combine.
5. Grease a 9×13-inch baking dish with butter or cooking spray.
6. Add cooked cranberry beans and top with cornbread mixture.
7. Sprinkle with parsley and bake for 35-40 minutes or until golden brown.
Cooking Time: 1 hour 15 minutes
Dry Cranberry Bean and Leek Gratin
This hearty gratin combines the earthy sweetness of dry cranberry beans with the subtle oniony flavor of leeks, all wrapped up in a crispy, golden-brown crust. Perfect for a cozy winter evening.
Ingredients:
– 1 cup dry cranberry beans, soaked overnight and drained
– 2 large leeks, thinly sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced leeks and cook until caramelized, about 20 minutes.
3. In a separate pot, combine the soaked cranberry beans, chopped onion, minced garlic, and enough water to cover. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.
4. Combine the cooked bean mixture with the caramelized leeks and stir in the grated cheddar cheese. Season with salt and pepper to taste.
5. Transfer the mixture to a baking dish and top with additional grated cheese if desired.
6. Bake for 25-30 minutes, or until golden brown and bubbly.
Cooking Time: 1 hour 20 minutes
Summary
Get ready to spice up your meals with these 20 deliciously nutritious recipes featuring dry cranberry beans! From hearty stews and chilies to flavorful salads and dips, there’s something for everyone. Try Spicy Dry Cranberry Bean and Chorizo Stew or Garlic Rosemary Braised Dry Cranberry Beans for a comforting dinner. Or, go light with Mediterranean Dry Cranberry Bean Salad or Creamy Dry Cranberry Bean Hummus. With these recipes, you’ll be enjoying the nutritional benefits of dry cranberry beans in no time!
