I picked up these beautiful cranberry beans at the Winter Park Farmers Market & couldn’t resist putting them to use immediately. How gorgeous are they?!Â I’ve never cooked cranberry beans before & was pleasantly surprised to discover they’re nutty & delicious. Sometimes as a vegan or vegetarian we resort to good ole blackÂ & pinto beans but the bean family is vast; there are so manyÂ beans to try!
These cranberry beans were a great discovery for many reasons. For one, they’re beautiful & though they lose their color in the cooking process they don’t lose any of the flavor.Â They are also very nutritious, filling and satisfying. Cranberry beans are tasty guysÂ — even tastier when enjoyed with quinoaÂ (don’t evenÂ get me started on how much I love quinoa. Yum!)Â I have a feeling you’re going to like this one!
Ingredients (makes 4 servings)
1 1/2 cups fresh cranberry beans
6 cups water
1 dried bay leaf
2Â tablespoonsÂ olive oil, separated
1 cup white onion, diced
1 garlic clove, minced
1 cup quinoa, rinsed
1 1/2 cups vegetable stock
Juice of 1 fresh lemon
1/2 cup cilantro, finely chopped
Salt & pepper, to taste
First things first, shell the cranberry beans & rinse.
Bring water & bay leaf to a boil then add the cranberry beans, bringÂ back to a boil. Simmer for 15 – 20 minutes until beans are tender & remove from heat.
In a saucespan, warm 1 tablespoon olive oil over medium-highÂ heat. Add onion & garlic & cook aboutÂ 3 – 4Â minutes until translucent.Â Stir in quinoa & toast lightly for a couple of minutes. AddÂ vegetable stockÂ & bring the quinoa toÂ a boil. Once brought to a boil reduce heat to simmer, cover pan & cook forÂ 25 – 30Â minutes until vegetable stock is absorbed. Remove quinoa from heat & fluff with a fork. Add cranberry beans,Â remaining tablespoon of olive oil, cilantro & lemon juice to the quinoa &Â stir…& you’re done. Buen provecho!
Have you ever tried cranberry beans? What’s your favorite bean?