Cranberry Beans

Nutrition Facts
Valeur nutritive

Serving Size: 1/2 cup (100 g)
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Calories / Calories: 340 Fat / Lipide: 0 g0% Saturated / saturés: 0 g0% + Trans / trans: 0 g Cholesterol / Cholestérol: 0 mg Sodium / Sodium: 0 mg0% Carbohydrate / Glucides: 60 g20% Fibre / Fibres: 26 g100% Sugars / Sucres: 0 g Protein / protéines: 23 g
Vitamin A / Vitamine A: 0% Vitamin C / Vitamine C: 0% Calcium / Calcium: 10% Iron / Fer: 35%

Ingredients

Ingredients: Cranberry beans Country of Origin: USA

Baked Cranberry Beans with Parmesan Recipe



Ingredients:
1 lb bag dried cranberry beans
1/2 C pancetta or 4 slices of slab bacon, diced
2 medium yellow onions, diced
1/2 C extra-virgin olive oil
1/2 head of fennel, diced
Salt and pepper, to taste
3/4 C chopped plum tomatoes
6 cloves garlic, roasted
1 sprig thyme
1 sprig rosemary
1 Tbl flat-leaf parsley, chopped
1 bay leaf
4 C chicken broth
1 bunch escarole, washed and coarsely chopped
1/2 C Parmesan cheese, grated
1/4 C panko bread crumbs

Instructions:
1. Preheat oven to 350°F. Empty a 1 lb bag of dried cranberry beans into a bowl and cover with water. Soak overnight, 8 to 10 hours.
2. Heat pancetta or bacon in a 6-quart stockpot until crispy. Add onion, extra-virgin olive oil, and fennel and sweat slowly for 20 minutes.
3. Season with salt and pepper. Add tomatoes, garlic, beans, thyme, rosemary, parsley, and bay leaf. Stir to coat. Add chicken broth and simmer for 1 ½ hours or until beans are tender.
4. Add escarole and sprinkle with 1/4 cup of the Parmesan cheese. Transfer to a 4-quart baking dish and top with remaining Parmesan, a drizzle of olive oil, and bread crumbs. Bake 60 to 90 minutes until bubbling.

Cooking Instructions

1. Soak dried beans overnight.
2. Rinse in a strainer and remove any debris.
3. Put beans in a pot with water. Have 2 inches of water above the beans. Bring to a boil then reduce heat and simmer for 1 ½ hours.
4. Drain.

Factoid

Cranberry beans were one of the first beans to be cultivated by the Incas and Aztecs, as early as 5000 BCE. They have the reversed colouration of pinto beans. Their flavour can be described as sweet, creamy and nutty. This bean is sometimes called the Saluggia, Borlotti, or Roman bean.
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