Indian Spiced Cranberry Beans Recipe

Name: Indian Spiced Cranberry Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb cooked cranberry beans (see note at the end of the recipe); 2 tablespoons extra virgin olive oil; 1/2 yellow onion, sliced; 4 garlic cloves, finely chopped; 1 1/2 inches fresh ginger, peeled and finely chopped; 2 cardamom pods, crushed; 2 teaspoons cumin seeds, lightly crushed; 1 teaspoon fennel seed, lightly crushed; 1 teaspoon coriander seed, lightly crushed; 1 serrano chili, sliced; 3 plum tomatoes, chopped and drained; salt & freshly ground black pepper; chopped cilantro, for garnish

Servings: persons

1/2 lb cooked cranberry beans (see note at the end of the recipe)
2 tablespoons extra virgin olive oil
1/2 yellow onion, sliced
4 garlic cloves, finely chopped
1 1/2 inches fresh ginger, peeled and finely chopped
2 cardamom pods, crushed
2 teaspoons cumin seeds, lightly crushed
1 teaspoon fennel seed, lightly crushed
1 teaspoon coriander seed, lightly crushed
1 serrano chili, sliced
3 plum tomatoes, chopped and drained
salt & freshly ground black pepper
chopped cilantro, for garnish

1
In a soup pot over medium heat, gently warm the beans and their broth.
2
In a small, heavy skillet over medium heat, warm the oil. Add the onion, garlic and ginger and saute until soft and fragrant, about 10 minutes.
3
Raise heat to medium-high, add the cardamom, cumin, fennel, corriander, chile, and tomatoes, and cook , stirring, for 2-3 minutes.
4
Add the spice mixture to the beans, season to taste with with salt and pepper.
5
Served garnished with chopped cilantro (optional).
6
Note:.To cook beans you have 2 options: you can throw them in a crockpot (I usually cook mine this way but with at least double the amount of beans), cover with water by about 2 inches and cook on low all day. Or, soak beans over night in water to cover, rinse, add new water and boil on the stove for about two hours or until soft. Never add salt or acids (such as tomatoes) while cooking beans- it makes them very hard to cook. That includes most stocks! Add the flavors and salt at the end.

345

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 13 ingredients. The key ingredients include: 1/2 lb cooked cranberry beans (see note at the end of the recipe), 2 tablespoons extra virgin olive oil, 1/2 yellow onion, sliced, 4 garlic cloves, finely chopped, and more.

Yes, Indian Spiced Cranberry Beans falls under the Soups & Stews 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!

Indian Spiced Cranberry Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions