Best Cranberry Baked Beans Recipes

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CRANBERRY BAKED BEANS



Cranberry Baked Beans image

I knew I'd found a winner when I got the idea to simmer beans in cranberry juice. The tartness of the juice is a nice subtle contrast to the sweet brown sugar and molasses in these baked beans. They're wonderful warm or cold. -Wendie Osipowicz, New Britain, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 4h10m

Yield 10-12 servings.

Number Of Ingredients 10

3 cups dried navy beans
5 cups cranberry juice
1/2 pound lean salt pork, diced
3/4 cup chopped onion
1/2 cup ketchup
1/4 cup molasses
5 teaspoons dark brown sugar
1-1/2 teaspoons ground mustard
1-1/2 teaspoons salt
1/8 teaspoon ground ginger

Steps:

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour to 4 hours, or until softened. , Drain beans and discard liquid. Return beans to Dutch oven. Add cranberry juice; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender. , Drain, reserving cranberry liquid. Place beans in a 2-1/2-qt. casserole or bean pot; add remaining ingredients and 1-1/2 cups of cranberry liquid. Cover and bake at 350° for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes. Add reserved cranberry liquid as needed.

Nutrition Facts : Calories 406 calories, Fat 16g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 696mg sodium, Carbohydrate 55g carbohydrate (23g sugars, Fiber 13g fiber), Protein 13g protein.

VEGETARIAN BAKED CRANBERRY BEANS



Vegetarian Baked Cranberry Beans image

A vegetarian version of your potluck favorite made with cranberry beans. This recipe uses simple ingredients to give you a truly wholesome dish full of natural flavor. Serve with polenta for a complete meal or as a side dish to your favorite main course.

Provided by Buckwheat Queen

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 7h20m

Yield 4

Number Of Ingredients 14

1 cup dried cranberry beans
water as needed
1 bay leaf
1 cube vegetable bouillon cube, divided
2 tablespoons olive oil
1 medium yellow onion, diced
½ cup diced bell pepper
1 cup tomato sauce
3 tablespoons tomato paste
1 ½ tablespoons white sugar
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon chipotle flakes
½ teaspoon smoked paprika

Steps:

  • Cover beans with water in a large pot and allow to soak for 6 to 8 hours. Drain and rinse under cold running water.
  • Cover soaked beans with fresh water about 3 inches above the top of the beans and bring to a boil over medium-high heat. Add bay leaf and 1/2 of the bouillon cube. Reduce heat and simmer until beans are al dente, about 45 minutes.
  • Drain beans and reserve the liquid. Discard bay leaf.
  • Heat olive oil in a large pot. Add onion and bell pepper; cook until soft and translucent, about 5 minutes. Add drained beans and stir to combine. Add remaining 1/2 bouillon cube, tomato sauce, tomato paste, sugar, mustard, vinegar, chipotle flakes, and paprika. Stir and simmer until sauce has cooked down and beans are soft but not mushy, about 20 minutes. Add some of the reserved bean stock if necessary to keep it from burning, but not too much to make it soupy. Serve warm.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 44 g, Fat 7.6 g, Fiber 14.2 g, Protein 13.1 g, SaturatedFat 1.1 g, Sodium 525.3 mg, Sugar 10.4 g

BAKED CRANBERRY BEANS



Baked Cranberry Beans image

Talk about one healthy and hardy bean the "cranberry bean" is it! This recipe is fantastic and really does convert these cranberry beans into something else. They are very high in fiber and potassium but really (if possible) are best when cooked first in the pressure cooker and then slow cooked in pan or crockpot for several...

Provided by Kimberly Biegacki

Categories     Other Side Dishes

Time 4h40m

Number Of Ingredients 19

PRESSURE COOKER THE CRANBERRY BEANS
3 c dry cranberry beans
7 c water
place beans and water in pressure cooker and pressure at 2nd ring for 45 minutes.
SAUTE IN A PAN
1 lb bacon, chopped
1 medium onion, diced
add the bacon & cook till crisp. add onion and sauté until tender.
IN CROCKPOT OR PAN
1 1/2 c pineapple pieces
3 1/2 c ketchup
1/2 c molasses
1/2 c brown sugar
1/4 c worcestershire sauce
2 Tbsp frank's hot sauce
1 1/2 Tbsp dry mustard
1 Tbsp dry curry powder
1 tsp salt
add water if beans are too thick.

Steps:

  • 1. Rinse off your cranberry beans and sort through them. Soak them in water overnight, rinse & drain or pressure cook them for 45 minutes or until tender.
  • 2. Gather all the additional ingredients to add to the crock pot with the beans.
  • 3. Add beans and all ingredients except the onions & bacon. Cook on a medium heat for 3 1/2 hours. Add your sautéed onions and bacon after 1 1/2 hours. Stir beans occasionally.
  • 4. Check beans at 3 hours to see if they are done. Cook them longer if necessary.
  • 5. 8-21-13 --- Today I added grilled & chopped all beef angus hot dogs to the beans and topped it with cheddar cheese. It was my dinner tonight.

EASY CRANBERRY BAKED BEANS



Easy Cranberry Baked Beans image

-Creacle Baxter, Yuma, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 7

1 can (14 ounces) jellied cranberry sauce
1 can (8 ounces) tomato sauce
2 cans (31 ounces each) pork and beans, undrained
1 tablespoon prepared mustard
1/2 cup chopped onion
6 strips bacon, halved
3 tablespoons brown sugar

Steps:

  • In a large bowl, combine the cranberry sauce, tomato sauce, beans, mustard and onion. Place in a greased 13x9-in. baking dish. Lay bacon on top. Sprinkle with brown sugar. Bake at 350° for 1 hour.

Nutrition Facts : Calories 150 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 322mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 3g fiber), Protein 4g protein.

CRANBERRY BAKED BEANS



Cranberry Baked Beans image

This is another one of those recipes where I just had to try it because it sounded so strange. If you like the taste of cranberry sauce, I think you will enjoy this. The cranberry taste is fairly subtle.

Provided by CURLEYBERLEY

Categories     Beans

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 (16 ounce) cans baked beans
1 (11 ounce) can whole berry cranberry sauce
2 tablespoons brown sugar
2 teaspoons prepared mustard
1 grated onion
4 slices bacon

Steps:

  • Combine all ingredients except bacon in a 2 quart casserole. Place bacon across top of beans.
  • Bake uncovered at 325 for approximately 3 hours.

Nutrition Facts : Calories 316.6, Fat 7.5, SaturatedFat 2.4, Cholesterol 10.3, Sodium 671.6, Carbohydrate 58.9, Fiber 7, Sugar 38.8, Protein 9.3

BAKED CRANBERRY BEANS WITH PARMESAN



BAKED CRANBERRY BEANS WITH PARMESAN image

Number Of Ingredients 17

Ingredients
1-lb bag dried canberry beans (navy or pinto are okay)
4 oz pancetta (or 4 slices slab bacon)
2 medium yellow onions (diced)
Extra-virgin olive oil
Half a head of fennel (diced)
Salt and pepper to taste
6-oz can chopped plum tomatoes
6 cloves roasted garlic
1 sprig of thyme
1 sprig of rosemary
1 tbsp chopped flat-leaf parsley
1 bay leaf
4 cups chicken broth
1 bunch escarole (washed and coarsely chopped)
1 cup grated Parmesan cheese
¼ cup panko bread crumbs

Steps:

  • Baked beans were a treat on special-occasion Sundays, when my family took a break from spaghetti and meatballs. It's easy: The night before, empty the bag of dried beans into a bowl and cover with water. Soak 8 to 10 hours. Dice pancetta, then cook in a 6-quart stockpot over medium heat until crispy. Add diced yellow onions, ½ cup extra-virgin olive oil, and fennel. Sweat slowly for about 20 minutes. Season with salt and pepper. Add plum tomatoes, roasted garlic, the soaked beans, thyme, rosemary, parsley, and the bay leaf. Stir to coat, add chicken broth, and simmer for an hour and a half or until beans are tender. Add the escarole. Sprinkle with ¼ cup grated Parmesan cheese. Transfer to a 4-quart baking dish, top with another ¼ cup Parmesan, a drizzle of olive oil, and panko bread crumbs, and bake 60 to 90 minutes at 350 degrees, until bubbling.

CRANBERRY BAKED BEANS



Cranberry Baked Beans image

Make and share this Cranberry Baked Beans recipe from Food.com.

Provided by Recipe Junkie

Categories     Berries

Time 5h

Yield 10-12 serving(s)

Number Of Ingredients 10

3 cups dried navy beans
5 cups cranberry juice
1/2 lb lean salt pork, diced
3/4 cup chopped onion
1/2 cup ketchup
1/4 cup molasses
5 teaspoons dark brown sugar
1 1/2 teaspoons ground mustard
1 1/2 teaspoons salt
1/8 teaspoon ground ginger

Steps:

  • Place beans in a Dutch overn or soup kettle.
  • Add water to cover by 2".
  • Bring to a boil.
  • Boil for 2 minutes.
  • Remove from heat.
  • Cover and let stand for 1 hour.
  • Drain beans and discard liquid.
  • Return beans to Dutch oven.
  • Add cranberry juice.
  • Bring to boil.
  • Reduce heat.
  • Cover and simmer for 1 hour or until the beans are almost tender.
  • Drain, reserving cranberry liquid.
  • Palce beans in a 2 and 1/2 qt casserole or bean pot.
  • Add remaining ingredients and 1 and 1/2 c cranberry liquid.
  • Cover and bake at 350 for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes.
  • Add reserved cranberry liquid as needed.

Nutrition Facts : Calories 499.6, Fat 19.5, SaturatedFat 6.8, Cholesterol 19.5, Sodium 815.7, Carbohydrate 67.8, Fiber 15.5, Sugar 27.6, Protein 15.5

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