I love beans of all types but especially cranberry beans, which are similar to pinto beans. Cranberry beans also go by other names, such as borlotti bean, cargamanto bean, Roman bean, romano bean, gadhra bean, rosecoco bean and saluggia bean.
I was trying to think of a side dish to make for dinner recently and remembered I had dried cranberry beans in the pantry. So I grabbed a few other ingredients I had laying around and created this hearty side.
- 1 cup dried cranberry beans
- 2 Tbsp olive oil
- ¼ lb. bacon, diced
- 1 shallot, peeled and minced
- 1 Tbsp fresh thyme leaves
- 2 Tbsp Louisiana Hot Sauce or Frank’s RedHot
- 1 14.5 oz. can low sodium chicken broth
- Salt and black pepper
- Place the dried cranberry beans in a large bowl or saucepan. Cover with water to a couple of inches above the beans. Allow the beans to soak for 8-12 hours.
- When ready to cook, drain the beans and set them aside.
- In a deep skillet or large saucepan, heat the olive oil over medium heat.
- Add the diced bacon and the minced shallot to the pan and cook until the fat is rendered from the bacon. Don’t drain the pan!
- Add chicken broth, thyme and hot sauce to the pan along with additional water to just cover the beans. Bring to a simmer. Try not to boil the beans; cook them gently.
- Simmer the cranberry beans, uncovered, until tender – about an hour.
- Add salt and pepper, to taste, and enjoy.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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