Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Cranberry Beans in Olive Oil
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 242
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 16
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 326
- Total: 1 hr 35 min
- Prep: 20 min
- Cook: 1 hr 15 min
Ingredients
1 pound dried cranberry beans
1/2 cup extra virgin olive oil
2 onions, finely diced
Salt and freshly ground black pepper
2 cloves garlic, minced
1/4 cup chopped parsley
Lemon wedges, for garnish
Directions
- Wash and pick over the beans. Place in a pot, cover generously with water and bring to a boil. Reduce the heat to medium-low and cook, covered, until the beans are done in the center but not too soft, about 1 hour. Drain and rinse in a colander.
- Heat the oil in a large skillet, add the onions, season with salt and pepper, and saute until onions are soft, 5 to 7 minutes. Add the garlic and saute another minute to release the aromas. Stir in the beans, and saute until beans are heated through, 3 to 5 minutes. Stir in the parsley, adjust the seasonings, and remove from the heat.
- Transfer beans to a large serving bowl, drizzle with additional olive oil and serve with lemon wedges. Serve warm or room temperature.