Cranberry Beans Recipe

Name: Cranberry Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leek (green part only); 2 Turkish bay leaves or 1 California; 3 large fresh thyme sprigs; 3 large fresh savory sprigs; 3 large fresh parsley sprigs; 3 1/2 quart water (preferably spring); 1 onion, quartered; 1 small (2-inch) dried hot chile such as arbol, cayenne,or Thai; 2 pounds shelled fresh cranberry beans (3 1/2 pounds in shells); or 1 lb dried beans (such as borlotti, cannellini, or giant lima beans) soaked in water overnight; 1 tablespoon kosher salt plus additional to taste; 1/4 cup extra-virgin olive oil; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh thyme or savory; Special equipment: kitchen string

Servings: persons

1 leek (green part only)
2 Turkish bay leaves or 1 California
3 large fresh thyme sprigs
3 large fresh savory sprigs
3 large fresh parsley sprigs
3 1/2 quart water (preferably spring)
1 onion, quartered
1 small (2-inch) dried hot chile such as arbol, cayenne,or Thai
2 pounds shelled fresh cranberry beans (3 1/2 pounds in shells); or 1 lb dried beans (such as borlotti, cannellini, or giant lima beans) soaked in water overnight
1 tablespoon kosher salt plus additional to taste
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh thyme or savory
Special equipment: kitchen string

1
Wash leek greens well in a bowl of cold water, then lift out and drain well.
2
Tuck bay leaves and herb sprigs into leek greens and tie tightly in a bundle with string to make a bouquet garni.
3
Bring water, bouquet garni, onion, and chile to a boil in a 5-quart heavy pot and simmer, partially covered, 20 minutes.
4
Add beans and simmer gently, stirring occasionally and adding 1 tablespoon kosher salt toward end of cooking, until tender, about 25 minutes for fresh beans or 50 minutes to 1 1/4 hours for soaked dried.
5
Discard bouquet garni, and discard onion and chile if desired.
6
Just before serving, transfer beans with a slotted spoon to a dish and season with kosher salt.
7
Drizzle with oil and sprinkle with mint and thyme.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 leek (green part only), 2 Turkish bay leaves or 1 California, 3 large fresh thyme sprigs, 3 large fresh savory sprigs, and more.

Yes, Cranberry Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions