Best Cranberry Bean Stew With Parsley Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRANBERRY-BEAN STEW WITH PARSLEY SALAD



Cranberry-Bean Stew With Parsley Salad image

Provided by Molly O'Neill

Categories     dinner, weekday, soups and stews, side dish

Time 35m

Yield Six servings

Number Of Ingredients 16

2 teaspoons olive oil
1 medium onion, peeled and diced
2 medium carrots, peeled and diced
1 28-ounce can tomato puree
1 cup chicken broth, homemade or low-sodium canned
3 cups cooked cranberry beans
8 cloves roasted garlic, peeled
1 medium zucchini, cut into 3/4-inch dice
1 medium yellow squash, cut into 3/4-inch dice
3 tablespoons chopped fresh sage
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1/2 cup whole parsley leaves
1/4 cup whole celery leaves
2 teaspoons fresh lemon juice
4 cups cooked rice

Steps:

  • Heat 1 teaspoon olive oil in a large pot over medium heat. Add the onion and carrots and saute for 10 minutes. Stir in the tomato puree and chicken broth. Add the beans and roasted garlic, bring to a boil, reduce heat and simmer for 10 minutes. Stir in the zucchini and yellow squash, sage, salt and pepper. Simmer for 10 minutes longer.
  • In a small bowl, toss together the parsley and celery leaves, remaining teaspoon of olive oil and the lemon juice. Season with salt and pepper to taste. Divide the rice among 6 plates. Spoon the stew over the rice and garnish with the parsley salad. Serve immediately.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 2 grams, Carbohydrate 78 grams, Fat 4 grams, Fiber 16 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 1328 milligrams, Sugar 9 grams

CRANBERRY BEAN SALAD



Cranberry Bean Salad image

Cranberry beans, cucumber, and tomatoes come together in this light and refreshing salad that is perfect for summertime cookouts. For best results, make this a day ahead of time to allow the ingredients a chance to get acquainted.

Provided by Soup Loving Nicole

Categories     Salad     Beans

Time 1h50m

Yield 6

Number Of Ingredients 12

8 ounces dried cranberry beans
3 cups water
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon chopped fresh parsley
1 teaspoon dried dill weed
1 teaspoon salt
½ teaspoon ground black pepper
1 small cucumber, seeded and chopped
¼ cup chopped red onion
12 grape tomatoes, halved
salt and ground black pepper to taste

Steps:

  • Sort and rinse cranberry beans. Place in a pot with water over medium-high heat; cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.
  • Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 26.6 g, Fat 10 g, Fiber 9.9 g, Protein 9.2 g, SaturatedFat 1.5 g, Sodium 423.9 mg, Sugar 0.7 g

CRANBERRY BEANS IN OLIVE OIL



Cranberry Beans in Olive Oil image

Provided by Food Network

Categories     side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 7

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

Steps:

  • 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.

Related Topics