20 Flavorful Dry Cranberry Bean Recipes Deliciously Nutritious

Just when you thought beans couldn’t get more exciting, along come dry cranberry beans—those speckled beauties that transform simple meals into extraordinary feasts. Whether you’re craving cozy soups, vibrant salads, or hearty mains, these recipes celebrate flavor and nutrition in every bite. Ready to fall in love with your new pantry staple? Let’s dive into these delicious dishes that promise to delight your taste buds!

Garlic Rosemary Braised Dry Cranberry Beans

Zesty and soul-warming, these garlic rosemary braised dry cranberry beans transform humble legumes into a showstopping side. Forget bland beans—this method coaxes out their creamy texture and nutty sweetness with aromatic herbs and slow, gentle heat. Get ready to impress with minimal effort and maximum flavor payoff.

Ingredients

• 1 pound dry cranberry beans, picked over and rinsed
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 8 garlic cloves, thinly sliced
• 4 sprigs fresh rosemary
• 4 cups vegetable stock, heated to 180°F
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons unsalted butter, chilled
• 1 tablespoon fresh lemon juice

Instructions

1. Heat olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Sauté diced onion for 6-8 minutes until translucent and lightly golden.
3. Add sliced garlic and cook for 1 minute until fragrant but not browned.
4. Stir in dry cranberry beans until coated with oil and aromatics.
5. Pour in heated vegetable stock, ensuring beans are fully submerged.
6. Nestle rosemary sprigs into the liquid, submerging them completely.
7. Bring to a gentle simmer, then reduce heat to maintain barely bubbling liquid.
8. Cover and braise for 75-90 minutes, stirring occasionally, until beans are tender but not mushy.
9. Remove rosemary sprigs, discarding any woody stems.
10. Season with sea salt and black pepper, stirring to incorporate.
11. Swirl in chilled butter until emulsified into the braising liquid.
12. Finish with fresh lemon juice, stirring gently to combine.

Silky and luxurious, these beans boast a velvety texture that melts against creamy polenta or crusty bread. The garlic infuses every bite with savory depth, while rosemary adds piney notes that cut through the richness. For an elegant twist, serve them alongside roasted lamb or fold into a grain bowl with bitter greens and a fried egg.

Dry Cranberry Bean and Tomato Ragout

Huddle up, food friends! This dry cranberry bean and tomato ragout transforms humble pantry staples into pure comfort. Get ready for a hearty, flavor-packed dish that’ll become your new weeknight hero.

Ingredients

• 1 cup dried cranberry beans, soaked overnight
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, thinly sliced
• 1 (28-ounce) can San Marzano tomatoes, crushed by hand
• 4 cups vegetable stock
• 2 sprigs fresh rosemary
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons unsalted butter, chilled
• ¼ cup fresh parsley, roughly chopped

Instructions

1. Drain the soaked cranberry beans and rinse under cold running water.
2. Heat olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
3. Add diced onion and cook for 6-8 minutes until translucent and lightly golden.
4. Add sliced garlic and cook for 1 minute until fragrant but not browned.
5. Pour in crushed San Marzano tomatoes and cook for 5 minutes, stirring frequently.
6. Add drained cranberry beans, vegetable stock, rosemary sprigs, sea salt, and black pepper.
7. Bring to a boil, then reduce heat to maintain a gentle simmer.
8. Partially cover the pot and simmer for 90-120 minutes until beans are tender but not mushy.
9. Remove rosemary sprigs and discard them.
10. Stir in chilled butter until fully emulsified into the sauce.
11. Fold in chopped parsley just before serving.

Let this ragout rest for 10 minutes to allow the flavors to meld perfectly. The cranberry beans maintain their distinctive marbled appearance while becoming meltingly tender against the bright, acidic tomato base. Serve it over creamy polenta or alongside crusty artisan bread to soak up every last drop of the rich, buttery sauce.

Mediterranean Dry Cranberry Bean Salad

Packed with vibrant colors and bold Mediterranean flavors, this dry cranberry bean salad transforms humble legumes into a showstopping side. Soak those beans overnight for maximum creaminess, then toss with sun-drenched ingredients that scream summer.

Ingredients

• 1 cup dried cranberry beans
• 3 cups filtered water
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ cup finely diced red onion
• ½ cup chopped fresh flat-leaf parsley
• ¼ cup chopped fresh mint leaves
• ½ cup crumbled feta cheese
• ⅓ cup pitted Kalamata olives

Instructions

1. Place 1 cup dried cranberry beans in a large bowl and cover with 3 inches of filtered water.
2. Soak the beans at room temperature for 8-12 hours until they’ve doubled in size.
3. Drain the soaked beans through a fine-mesh strainer and rinse under cold running water.
4. Transfer the beans to a medium saucepan and add 3 cups filtered water.
5. Bring the water to a rolling boil over high heat, then reduce to a gentle simmer.
6. Simmer the beans uncovered for 45-60 minutes until tender but not mushy.
7. Test bean doneness by pressing one between your fingers—it should yield easily without splitting.
8. Drain the cooked beans through a colander and spread them in a single layer on a baking sheet.
9. Cool the beans completely to room temperature, about 20 minutes, to prevent the salad from becoming watery.
10. Whisk together 2 tablespoons extra-virgin olive oil and 1 tablespoon freshly squeezed lemon juice in a large mixing bowl.
11. Add 1 teaspoon fine sea salt and ½ teaspoon freshly cracked black pepper to the dressing and whisk until emulsified.
12. Fold in the cooled cranberry beans until evenly coated with the dressing.
13. Gently incorporate ¼ cup finely diced red onion, ½ cup chopped fresh flat-leaf parsley, and ¼ cup chopped fresh mint leaves.
14. Add ½ cup crumbled feta cheese and ⅓ cup pitted Kalamata olives, folding carefully to maintain their integrity.
15. Chill the assembled salad for 30 minutes to allow the flavors to meld.

Hearty cranberry beans create a satisfying chew against the briny olives and creamy feta. The fresh herbs provide bright bursts that cut through the rich olive oil dressing beautifully. Serve this salad scooped into butter lettuce cups for a gluten-free lunch option, or pile it high on crusty bread for a Mediterranean-inspired bruschetta.

Dry Cranberry Bean and Sausage Cassoulet

Whip up this rustic French-inspired cassoulet that transforms humble ingredients into pure comfort. We’re talking creamy beans, savory sausage, and a crispy breadcrumb topping that’ll have everyone asking for seconds. Get ready to impress with minimal effort and maximum flavor payoff.

Ingredients

• 1 pound dried cranberry beans, soaked overnight
• 1 pound pork sausage links, casings removed
• 2 tablespoons duck fat
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups chicken stock, preferably homemade
• 1 cup panko breadcrumbs
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh thyme leaves
• 1 bay leaf

Instructions

1. Preheat your oven to 350°F.
2. Heat duck fat in a large Dutch oven over medium-high heat until shimmering.
3. Brown sausage, breaking it into ½-inch pieces with a wooden spoon, for 6-8 minutes until deeply caramelized.
4. Transfer sausage to a plate using a slotted spoon, leaving rendered fat in the pot.
5. Sauté diced onion in the same pot for 5 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Drain soaked cranberry beans and add them to the pot.
8. Pour in chicken stock, ensuring it covers the beans by 1 inch.
9. Stir in fresh thyme leaves and add the bay leaf.
10. Return browned sausage to the pot and bring to a gentle simmer.
11. Cover and transfer to the preheated oven for 1 hour 30 minutes.
12. Combine panko breadcrumbs with olive oil in a small bowl.
13. Remove cassoulet from oven after cooking time and discard bay leaf.
14. Sprinkle the oiled breadcrumbs evenly over the surface.
15. Increase oven temperature to 425°F and return cassoulet, uncovered, for 15 minutes until topping is golden brown.

Savor that contrast between the creamy beans and crispy breadcrumb crust. The sausage infuses every bite with rich, savory depth while the cranberry beans maintain their distinct marbled appearance. Serve this family-style straight from the Dutch oven with a simple green salad for the ultimate cozy dinner.

Creamy Dry Cranberry Bean Hummus

Skip the chickpeas—this creamy dry cranberry bean hummus brings serious flavor power. Soak those beautiful speckled beans overnight, then blend with premium tahini and zesty lemon for your new favorite dip. Seriously, your pita chips will thank you.

Ingredients

– 1 cup dried cranberry beans, soaked overnight
– ¼ cup extra-virgin olive oil
– 3 tablespoons premium tahini paste
– 2 tablespoons freshly squeezed lemon juice
– 1 small garlic clove, microplaned
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons ice-cold water
– 1 tablespoon smoked paprika for garnish

Instructions

1. Drain the soaked cranberry beans and transfer them to a medium saucepan.
2. Cover the beans with 2 inches of cold water and bring to a rolling boil over high heat.
3. Reduce heat to maintain a gentle simmer and cook for 45-60 minutes until beans are completely tender when pressed between fingers.
4. Drain the cooked beans through a fine-mesh strainer, reserving ¼ cup of cooking liquid.
5. Spread the hot beans in a single layer on a baking sheet to steam off excess moisture for 5 minutes.
6. Combine the warm beans, olive oil, tahini paste, lemon juice, microplaned garlic, sea salt, and black pepper in a food processor.
7. Pulse 10 times to break down the beans, then process continuously for 2 minutes until smooth.
8. With the processor running, slowly drizzle in the ice-cold water through the feed tube.
9. Continue processing for another minute until the hummus becomes noticeably lighter in color and airy in texture.
10. Transfer to a serving bowl and use the back of a spoon to create decorative swirls on the surface.
11. Drizzle with additional olive oil and dust generously with smoked paprika.

Creamy doesn’t begin to describe this hummus—it’s velvety smooth with the cranberry beans’ subtle nuttiness shining through. The microplaned garlic distributes evenly without overpowering, while that ice-cold water trick creates an impossibly light texture. Serve it with charred flatbread or as a sophisticated base for grilled vegetables.

Dry Cranberry Bean and Spinach Curry

Packed with protein and bursting with flavor, this vibrant curry transforms humble ingredients into a weeknight superstar. Forget complicated spice blends—we’re building layers of flavor from scratch that will make your kitchen smell incredible. Perfect for meal prep or impressing last-minute guests.

Ingredients

• 1 cup dried cranberry beans, soaked overnight
• 2 tablespoons ghee
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds, lightly crushed
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 4 cups fresh spinach leaves, stems removed
• 1/2 cup full-fat coconut milk
• 1 teaspoon fine sea salt
• 2 tablespoons fresh cilantro leaves, chopped

Instructions

1. Drain the soaked cranberry beans and transfer them to a medium saucepan.
2. Cover the beans with 3 inches of fresh cold water and bring to a boil over high heat.
3. Reduce heat to maintain a gentle simmer and cook uncovered for 45-60 minutes until beans are tender but not mushy.
4. Drain the cooked beans, reserving 1 cup of cooking liquid.
5. Heat ghee in a large Dutch oven over medium heat until shimmering.
6. Add cumin seeds and coriander seeds, toasting for 30 seconds until fragrant.
7. Add diced onion and sauté for 6-8 minutes until translucent and lightly golden.
8. Stir in minced garlic and grated ginger, cooking for 1 minute until aromatic.
9. Sprinkle turmeric and cayenne over the onion mixture, stirring constantly for 30 seconds to bloom the spices.
10. Pour in the diced tomatoes with their juices, scraping any browned bits from the bottom of the pot.
11. Simmer the tomato mixture for 5 minutes until slightly thickened.
12. Fold in the cooked cranberry beans and reserved cooking liquid.
13. Bring the curry to a simmer, then reduce heat to low and cook uncovered for 15 minutes to meld flavors.
14. Stir in fresh spinach leaves in batches, wilting each addition completely before adding more.
15. Pour in coconut milk and add sea salt, stirring gently to combine.
16. Simmer for 3-4 minutes until the curry is heated through and slightly thickened.
17. Remove from heat and garnish with chopped cilantro.

Silky coconut milk balances the earthy beans while wilted spinach adds vibrant color and delicate texture. The toasted whole spices create complex layers that develop even better overnight. Serve over jasmine rice or with warm naan to soak up every last bit of the aromatic sauce.

Dry Cranberry Bean and Bacon Stew

Let’s transform humble beans into a soul-warming masterpiece. Load up your Dutch oven with this hearty, smoky stew that simmers into pure comfort. Layer flavors like a pro and watch simple ingredients become extraordinary.

Ingredients

• 1 pound dry cranberry beans, soaked overnight
• 8 ounces thick-cut applewood-smoked bacon, diced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and cut into ½-inch rounds
• 2 celery stalks, cut into ½-inch slices
• 4 cups rich chicken stock
• 1 cup dry white wine
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Heat a large Dutch oven over medium heat and add diced bacon.
2. Render bacon until crisp and fat is fully rendered, about 8-10 minutes.
3. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
4. Add diced onion to the hot bacon fat and sauté until translucent, about 5 minutes.
5. Stir in minced garlic and cook until fragrant, about 30 seconds.
6. Add carrot rounds and celery slices, cooking until slightly softened, about 4 minutes.
7. Stir in tomato paste and cook until it darkens slightly, about 2 minutes.
8. Deglaze the pot with white wine, scraping up any browned bits from the bottom.
9. Simmer until wine is reduced by half, about 3 minutes.
10. Add soaked cranberry beans, chicken stock, thyme sprigs, bay leaf, smoked paprika, and red pepper flakes.
11. Bring to a boil, then reduce heat to maintain a gentle simmer.
12. Partially cover and simmer until beans are tender but not mushy, about 1½-2 hours.
13. Season with kosher salt and freshly ground black pepper during the last 30 minutes of cooking.
14. Remove thyme sprigs and bay leaf before serving.
15. Stir in reserved crispy bacon and chopped parsley.
16. Drizzle with extra virgin olive oil just before serving.

Dive into this stew where creamy cranberry beans melt against smoky bacon richness. The slow-simmered broth develops incredible depth while maintaining the beans’ beautiful marbled appearance. Serve it over crusty sourdough for maximum broth-soaking potential, or top with a fried egg for the ultimate comfort meal upgrade.

Herbed Dry Cranberry Bean and Farro Pilaf

Unleash your inner chef with this stunning pilaf that transforms humble pantry staples into restaurant-worthy elegance. Upgrade your grain game with this textural masterpiece that balances earthy farro, creamy cranberry beans, and aromatic herbs in perfect harmony.

Ingredients

• 1 cup dried cranberry beans, soaked overnight
• 1 cup semi-pearled farro
• 3 cups rich vegetable stock
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 2 teaspoons fresh rosemary, finely chopped
• ½ cup dry white wine
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons unsalted butter
• ¼ cup flat-leaf parsley, chopped
• 1 lemon, zested and juiced

Instructions

1. Drain the soaked cranberry beans and rinse under cold water.
2. Combine beans with 4 cups fresh water in a large saucepan.
3. Bring to a rolling boil over high heat, then reduce to a gentle simmer.
4. Cook beans for 45-60 minutes until tender but not mushy, testing one bean at 45 minutes.
5. Drain cooked beans and set aside.
6. Heat olive oil in a large Dutch oven over medium heat until shimmering.
7. Sauté diced onion for 6-8 minutes until translucent and lightly golden.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Toast farro in the pan for 2 minutes, stirring constantly until lightly nutty.
10. Deglaze with white wine, scraping up any browned bits from the bottom.
11. Simmer until wine reduces by half, about 2 minutes.
12. Pour in vegetable stock and bring to a boil.
13. Reduce heat to low, cover, and simmer farro for 25 minutes until tender but chewy.
14. Fold in cooked cranberry beans, thyme, and rosemary.
15. Cook uncovered for 5 minutes to meld flavors.
16. Stir in butter until melted and glossy.
17. Remove from heat and mix in parsley, lemon zest, and 1 tablespoon lemon juice.
18. Season with sea salt and black pepper, adjusting to preference.

Expect creamy beans against chewy farro with bright herbal notes cutting through the richness. Elevate this pilaf by serving it warm with seared scallops or at room temperature as part of a grain bowl with roasted vegetables and a drizzle of herb oil for extra freshness.

Dry Cranberry Bean and Mushroom Risotto

Kickstart your fall cooking with this earthy, satisfying risotto that transforms humble beans and mushrooms into pure comfort. Keep that stock hot and your stirring arm ready—this creamy masterpiece comes together in under an hour. Get ready to impress with deep umami flavors and perfect al dente texture.

Ingredients

– 1 cup dry cranberry beans, soaked overnight
– 1 ½ cups carnaroli rice
– 8 oz mixed wild mushrooms (cremini, shiitake, oyster), thinly sliced
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– ½ cup dry white wine
– 6 cups vegetable stock, kept at a simmer
– ¼ cup unsalted European-style butter, cubed
– ½ cup freshly grated Parmigiano-Reggiano
– 2 tbsp extra virgin olive oil
– 1 tsp fresh thyme leaves
– Kosher salt and freshly cracked black pepper

Instructions

1. Drain the soaked cranberry beans and place them in a medium saucepan with 4 cups of cold water.
2. Bring the beans to a boil over high heat, then reduce to a gentle simmer and cook for 45-50 minutes until tender but not mushy.
3. While beans cook, heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
4. Add sliced mushrooms in a single layer and cook undisturbed for 3-4 minutes to develop a deep golden sear.
5. Flip mushrooms and cook for another 2 minutes until evenly browned and moisture has evaporated.
6. Add diced onion and cook for 4-5 minutes until translucent and lightly caramelized around the edges.
7. Stir in minced garlic and fresh thyme, cooking for 45 seconds until fragrant but not browned.
8. Add carnaroli rice and toast for 2 minutes, stirring constantly until grains turn opaque around the edges.
9. Pour in white wine and cook while stirring until completely absorbed, about 1 minute.
10. Begin adding simmering vegetable stock one ladleful at a time, stirring continuously until each addition is fully absorbed before adding the next.
11. Continue this process for 18-20 minutes until rice is al dente with a creamy exterior.
12. Drain the cooked cranberry beans and gently fold them into the risotto during the last 2 minutes of cooking.
13. Remove from heat and vigorously stir in cubed butter until fully emulsified into the creamy sauce.
14. Fold in grated Parmigiano-Reggiano until evenly distributed throughout the risotto.
15. Season with kosher salt and freshly cracked black pepper to your preference.

Glistening with creamy sauce and studded with tender beans, this risotto delivers contrasting textures in every bite. The earthy mushrooms and sweet cranberry beans create a sophisticated flavor profile that stands up to bold red wines. For an elegant presentation, top with crispy fried sage leaves and a drizzle of truffle oil right before serving.

Dry Cranberry Bean and Sweet Potato Tacos

Veg out with these plant-powered tacos that’ll make your Tuesday taste like Taco Tuesday. Velvety sweet potatoes and creamy cranberry beans create the ultimate meat-free mashup that even carnivores will crave. Get ready to level up your taco game with minimal effort and maximum flavor payoff.

Ingredients

– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 cup dried cranberry beans, soaked overnight and drained
– 8 small corn tortillas
– 2 tablespoons avocado oil, divided
– 1 medium red onion, finely diced
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon chili powder
– ½ cup vegetable broth
– ¼ cup fresh cilantro leaves, chopped
– 2 limes, cut into wedges
– 1 avocado, sliced
– ¼ cup crumbled cotija cheese

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with 1 tablespoon avocado oil and spread them in a single layer on the prepared baking sheet.
3. Roast the sweet potatoes for 20-25 minutes until caramelized and fork-tender, flipping halfway through cooking.
4. While potatoes roast, heat the remaining tablespoon of avocado oil in a large skillet over medium heat.
5. Sauté the diced red onion for 4-5 minutes until translucent and slightly softened.
6. Add the minced garlic and cook for 1 minute until fragrant but not browned.
7. Stir in the soaked cranberry beans, cumin, smoked paprika, and chili powder, coating everything evenly.
8. Pour in the vegetable broth and bring to a simmer, then reduce heat to low.
9. Cover and simmer the beans for 15-20 minutes until tender but not mushy, stirring occasionally.
10. Tip: Don’t stir the beans too vigorously to maintain their delicate texture.
11. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
12. Tip: Keep warmed tortillas wrapped in a clean kitchen towel to prevent drying out.
13. Gently fold the roasted sweet potatoes into the bean mixture, being careful not to break the potatoes.
14. Tip: Reserve a few sweet potato cubes for garnish to add visual appeal.
15. Assemble tacos by spooning the sweet potato-bean mixture into warmed tortillas.
16. Top each taco with sliced avocado, crumbled cotija cheese, and fresh cilantro.
17. Serve immediately with lime wedges for squeezing over the top.

Yield incredible texture contrast between the creamy beans and caramelized sweet potatoes in every bite. Your final creation delivers earthy, slightly sweet flavors balanced by bright lime and salty cheese—perfect for stacking high with extra avocado or serving alongside a crisp jicama slaw.

Dry Cranberry Bean and Caramelized Onion Dip

Zesty, creamy, and packed with umami—this dip transforms humble beans into pure indulgence. Caramelized onions add deep sweetness while smoked paprika brings subtle heat. Grab your favorite dippers and get ready to impress.

Ingredients

• 1 cup dried cranberry beans, soaked overnight
• 2 large yellow onions, thinly sliced
• 3 tablespoons clarified butter
• 1/2 cup crème fraîche
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon fresh lemon juice

Instructions

1. Drain the soaked cranberry beans and transfer them to a medium saucepan.
2. Cover the beans with 3 inches of cold water and bring to a boil over high heat.
3. Reduce heat to maintain a gentle simmer and cook for 45-60 minutes until beans are tender but not mushy.
4. Drain the cooked beans thoroughly and let them cool to room temperature.
5. Meanwhile, heat clarified butter in a large skillet over medium-low heat.
6. Add thinly sliced onions and cook, stirring occasionally, for 30-35 minutes until deeply golden brown.
7. Stir in minced garlic during the final 2 minutes of cooking to prevent burning.
8. Transfer the caramelized onion mixture to a food processor.
9. Add the cooled beans, crème fraîche, olive oil, smoked paprika, sea salt, and black pepper.
10. Process the mixture for 60-90 seconds until smooth and creamy, scraping down the sides as needed.
11. Pulse in fresh lemon juice and chopped chives until just incorporated.
12. Transfer the dip to a serving bowl and refrigerate for at least 1 hour to allow flavors to meld.

A velvety texture meets complex sweetness from slow-cooked onions, while smoked paprika adds warmth that lingers. The dip’s creamy richness pairs beautifully with crispy pita chips or raw vegetables. For an elegant twist, serve it warm topped with crispy fried shallots and extra chives.

Dry Cranberry Bean and Roasted Garlic Spread

Ditch the boring dips and elevate your snack game with this creamy, savory spread. Dry cranberry beans transform into silky perfection when blended with deeply caramelized roasted garlic. This plant-based masterpiece will have everyone begging for the recipe.

Ingredients

– 1 cup dried cranberry beans, soaked overnight
– 4 whole garlic heads
– ¼ cup extra-virgin olive oil, divided
– 2 tablespoons fresh lemon juice
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh rosemary

Instructions

1. Preheat your oven to 400°F.
2. Slice the top quarter off each garlic head to expose the cloves.
3. Drizzle 1 tablespoon olive oil over the exposed garlic cloves.
4. Wrap each garlic head tightly in aluminum foil.
5. Roast the wrapped garlic for 45 minutes until the cloves are golden brown and soft.
6. Drain the soaked cranberry beans and rinse under cold water.
7. Place the beans in a medium saucepan and cover with 2 inches of fresh water.
8. Bring the beans to a boil over high heat, then reduce to a simmer.
9. Cook the beans for 60-75 minutes until completely tender but not mushy.
10. Drain the cooked beans, reserving ½ cup of the cooking liquid.
11. Squeeze the roasted garlic cloves from their skins into a food processor.
12. Add the cooked beans, remaining 3 tablespoons olive oil, and lemon juice.
13. Process the mixture for 2 minutes until completely smooth.
14. Add the reserved bean liquid 1 tablespoon at a time if the spread is too thick.
15. Pulse in the sea salt, black pepper, and chopped rosemary until just combined.

Now you’ve got this luxuriously smooth spread with deep umami notes from the roasted garlic. The cranberry beans provide an earthy base that pairs perfectly with the bright rosemary finish. Serve it slathered on crusty bread or as an elegant vegetable dip for your next gathering.

Dry Cranberry Bean and Pesto Pasta

Craving a pasta that punches above its weight? Combine nutty cranberry beans with vibrant pesto for a dish that delivers maximum flavor with minimal fuss. This vegetarian powerhouse comes together in under 30 minutes for weeknight perfection.

Ingredients

• 8 ounces dried linguine pasta
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 15-ounce can cranberry beans, drained and rinsed
• 1/2 cup prepared basil pesto
• 1/4 cup reserved pasta water
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons toasted pine nuts
• Fresh basil leaves for garnish

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot over high heat.
2. Add linguine to boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/4 cup of pasta water before draining, then set pasta aside in colander.
4. Heat olive oil in the same pot over medium heat until shimmering but not smoking.
5. Sauté garlic slices for 45-60 seconds until fragrant and lightly golden around the edges.
6. Add cranberry beans and cook for 2-3 minutes until warmed through, gently stirring to coat in oil.
7. Stir in pesto and reserved pasta water, creating an emulsified sauce that clings to pasta.
8. Return cooked linguine to the pot, tossing vigorously with tongs to coat every strand evenly.
9. Season with salt, black pepper, and red pepper flakes, adjusting seasoning while pasta is still warm.
10. Divide among warm bowls and immediately garnish with Parmigiano-Reggiano, pine nuts, and fresh basil.

Each forkful delivers creamy beans against al dente pasta, with pesto providing herbal brightness that cuts through the richness. For an elevated twist, serve alongside grilled ciabatta rubbed with garlic or top with lemon zest for extra zing.

Dry Cranberry Bean and Chorizo Empanadas

Ditch the boring appetizers—these handheld beauties pack serious flavor. Dry cranberry beans and smoky chorizo create a textural dream team, all wrapped in golden, flaky pastry. Get ready to impress without the stress.

Ingredients

– 1 ½ cups dried cranberry beans, soaked overnight and drained
– 8 ounces Spanish-style chorizo, casing removed and finely diced
– 1 large yellow onion, finely minced
– 3 garlic cloves, microplaned
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon ground cumin
– ¼ cup dry white wine
– 1 package (17.3 ounces) frozen all-butter puff pastry, thawed
– 1 large pasture-raised egg, lightly beaten
– Fine sea salt and freshly cracked black pepper

Instructions

1. Place soaked cranberry beans in a medium saucepan and cover with 2 inches of cold water.
2. Bring beans to a boil over high heat, then reduce to a simmer and cook for 45-60 minutes until tender but not mushy.
3. Drain beans thoroughly and transfer to a large mixing bowl.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add minced onion and sauté for 6-8 minutes until translucent and lightly golden.
6. Stir in microplaned garlic and cook for 1 minute until fragrant.
7. Add diced chorizo and cook for 4-5 minutes, breaking it up with a spatula until lightly browned.
8. Sprinkle smoked paprika and ground cumin over the chorizo mixture and stir for 30 seconds to toast the spices.
9. Deglaze the pan with dry white wine, scraping up any browned bits from the bottom.
10. Cook for 2-3 minutes until the wine has nearly evaporated.
11. Transfer the chorizo mixture to the bowl with the cooked beans.
12. Mash the mixture lightly with a fork, leaving some beans whole for texture.
13. Season generously with fine sea salt and freshly cracked black pepper.
14. Allow the filling to cool completely to room temperature.
15. Roll out puff pastry sheets on a lightly floured surface to ⅛-inch thickness.
16. Cut pastry into 4-inch circles using a round cutter.
17. Place 2 tablespoons of filling in the center of each pastry circle.
18. Brush the edges of the pastry with lightly beaten egg.
19. Fold pastry over filling to create half-moons and press edges firmly to seal.
20. Crimp edges with a fork to ensure complete closure.
21. Brush the tops of the empanadas with remaining beaten egg.
22. Place empanadas on a parchment-lined baking sheet and refrigerate for 20 minutes to prevent shrinkage.
23. Preheat oven to 400°F with rack positioned in the center.
24. Bake empanadas for 18-22 minutes until puffed and deep golden brown.
25. Transfer to a wire rack and let cool for 5 minutes before serving.

Vibrant and satisfying, these empanadas deliver a perfect contrast between the flaky, buttery crust and the hearty, spiced filling. The cranberry beans maintain a pleasant bite against the rich chorizo, while the smoked paprika adds subtle warmth. Serve them alongside a crisp green salad with citrus vinaigrette for a complete meal, or pack them cold for an elevated picnic treat that travels beautifully.

Dry Cranberry Bean and Cornbread Casserole

Perfectly layered textures and bold flavors collide in this hearty casserole. Packed with creamy cranberry beans and crumbled cornbread, it delivers comfort with every spoonful. Get ready to bake up pure cozy satisfaction.

Ingredients

• 2 cups dried cranberry beans, soaked overnight
• 4 cups cornbread, cubed and lightly toasted
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups vegetable stock
• 1 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp smoked paprika
• ½ tsp freshly ground black pepper
• 1 tsp fine sea salt
• ¼ cup fresh parsley, chopped
• 1 cup sharp cheddar cheese, grated

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with 1 tablespoon of unsalted butter.
2. Drain the soaked cranberry beans and transfer them to a medium saucepan.
3. Cover the beans with 2 inches of cold water and bring to a rolling boil over high heat.
4. Reduce heat to a gentle simmer and cook the beans for 45–50 minutes, until tender but not mushy.
5. While beans cook, melt the remaining 3 tablespoons of unsalted butter in a large skillet over medium heat.
6. Sauté the finely diced yellow onion for 6–8 minutes, until translucent and lightly golden.
7. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
8. Stir in the smoked paprika, fine sea salt, and freshly ground black pepper until fragrant, about 30 seconds.
9. Drain the cooked cranberry beans and combine them with the onion mixture in a large bowl.
10. Pour in the vegetable stock and heavy cream, stirring gently to coat all ingredients evenly.
11. Fold in the cubed, lightly toasted cornbread and half of the chopped fresh parsley.
12. Transfer the mixture to the prepared baking dish and spread it into an even layer.
13. Sprinkle the grated sharp cheddar cheese evenly over the top.
14. Bake at 375°F for 25–30 minutes, until the cheese is bubbly and the edges are golden brown.
15. Remove from the oven and let rest for 10 minutes before serving.
16. Garnish with the remaining fresh parsley just before serving.

Just out of the oven, this casserole boasts a creamy bean base with crisp cornbread edges and a golden cheese crust. The cranberry beans add earthy depth against the sweet cornbread, making it ideal for topping with a fried egg or serving alongside roasted vegetables for a complete meal.

Dry Cranberry Bean and Leek Gratin

Venture beyond basic baked beans with this sophisticated gratin that transforms humble legumes into creamy, caramelized perfection. Velvety cranberry beans mingle with sweet leeks beneath a golden, cheesy crust that crackles with every bite—pure comfort food elevated.

Ingredients

– 2 cups dried cranberry beans, soaked overnight
– 3 large leeks, white and light green parts only, thinly sliced
– 4 tablespoons unsalted European-style butter
– 2 cups heavy cream
– 1 cup freshly grated Gruyère cheese
– ½ cup panko breadcrumbs
– 3 garlic cloves, minced
– 1 teaspoon fresh thyme leaves
– ½ teaspoon freshly grated nutmeg
– Kosher salt and freshly ground black pepper

Instructions

1. Drain soaked cranberry beans and transfer to a large pot with 6 cups cold water and 1 tablespoon kosher salt.
2. Bring to a boil over high heat, then reduce to a simmer and cook for 45-50 minutes until beans are tender but not mushy.
3. While beans cook, melt butter in a large skillet over medium heat and add sliced leeks.
4. Sauté leeks for 8-10 minutes until softened and lightly caramelized, stirring frequently to prevent burning.
5. Add minced garlic and cook for 1 minute until fragrant, being careful not to let garlic brown.
6. Drain cooked beans thoroughly and combine with leek mixture in a 9×13-inch baking dish.
7. Pour heavy cream evenly over bean mixture, ensuring all beans are coated.
8. Season with 1 teaspoon kosher salt, ½ teaspoon black pepper, fresh thyme, and freshly grated nutmeg.
9. Combine grated Gruyère and panko breadcrumbs in a small bowl, then sprinkle evenly over the gratin surface.
10. Bake at 375°F for 25-30 minutes until bubbling vigorously and topping is deeply golden brown.
11. Let rest for 10 minutes before serving to allow cream to thicken and flavors to meld.

Remarkably creamy beans contrast with the crisp, cheesy crust in every satisfying spoonful. Rich leeks provide subtle sweetness that balances the earthy beans, while nutmeg adds warmth without overwhelming. Serve alongside roasted chicken or as a luxurious vegetarian main with a bitter greens salad to cut through the richness.

Summary

Yum! This collection proves dry cranberry beans are versatile, nutritious powerhouses perfect for everyday meals. We hope these 20 recipes inspire your kitchen adventures. Try them out, leave a comment with your favorite, and share this roundup on Pinterest to spread the bean love!

You May Like:

19 Nutritious 6 Months Baby Food Recipes for Healthy Growth 12 Festive New Year Day Dinner Recipes Delicious 12 Delicious Easy Low Sodium Recipes for Heart Health 18 Hearty Depression Era Recipes for Tough Times