CRANBERRY BEANS WITH TOMATOES AND HERBS

Cranberry Beans With Tomatoes and Herbs image

Provided by Barbara Kafka

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 7

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Ingredients

1/4 cup olive oil
1 large onion, halved lengthwise and cut across in thin slices
3 1/2 pounds cranberry beans, shelled and soaked in water at least 1 hour, or 3 19-ounce cans cannellini beans, drained and rinsed (see note)
2 1/4 pounds tomatoes, cored and cut in 1 1/4-inch chunks
6 to 8 fresh sage leaves, chopped fine
1 large sprig summer savory or 1 teaspoon dried
Kosher salt and freshly ground black pepper to taste

Steps:

Place olive oil in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Add onions and stir to coat with oil. Cook, uncovered, for 4 minutes.
Drain beans and stir them in. Cook, uncovered, for 3 minutes. Stir in tomatoes, sage and savory. Cook, covered, for 45 minutes, stirring twice.
Remove from oven and uncover. Season with salt and pepper. Cook, covered, for 7 minutes to reheat.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 3 grams