As the weather cools down and the holidays approach, there’s nothing quite like gathering around the table with a warm, comforting bowl of goodness. And that’s exactly what these 18 flavorful cranberry bean recipes are all about. From hearty stews and chili to creamy soups and savory salads, we’ve got you covered for cozy meals that will become new family favorites.
Whether you’re looking for a quick and easy weeknight dinner or a show-stopping centerpiece for your holiday table, these cranberry bean recipes are sure to impress. With their rich, earthy flavor and versatility in a variety of dishes, cranberry beans are the perfect addition to any meal. So why wait? Dive into this collection of delicious and satisfying recipes that will keep you warm and full all season long.
Spicy Cranberry Bean and Chorizo Stew
This hearty stew combines the sweetness of cranberries with the spiciness of chorizo, all wrapped up in a rich and savory bean-filled broth.
Ingredients:
– 1 can (15 oz) kidney beans, drained and rinsed
– 2 cups vegetable broth
– 1/4 cup cranberry sauce
– 1 lb Spanish-style chorizo sausage, sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, cook the chorizo over medium heat, breaking it up with a spoon as it cooks.
2. Add the onion, garlic, cumin, salt, and pepper. Cook until the onion is translucent.
3. Stir in the cranberry sauce and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Add the kidney beans and continue to simmer for another 10-15 minutes or until the flavors have melded together.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 35-40 minutes
Creamy Cranberry Bean Soup with Rosemary
Warm up on a chilly day with this savory and sweet soup, featuring the flavors of cranberries, rosemary, and creamy beans.
Ingredients:
– 1 can (15 oz) white kidney beans, drained and rinsed
– 2 cups vegetable broth
– 1 cup heavy cream
– 1/4 cup fresh or frozen cranberries
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the white kidney beans, vegetable broth, and cranberries. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
4. Stir in the heavy cream and chopped rosemary. Season with salt and pepper to taste.
5. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 25-30 minutes
Garlicky Cranberry Bean and Kale Saute
A flavorful and nutritious sauté that combines the sweetness of cranberries, the earthiness of kale, and the savory goodness of garlic and beans.
Ingredients:
– 1 cup dried cranberries
– 1 can cannellini beans, drained and rinsed
– 2 cloves garlic, minced
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the cranberries and cook for an additional 2 minutes, stirring frequently.
4. Add the cannellini beans and cook for 1 minute.
5. Add the chopped kale and cook until wilted, about 3-4 minutes.
6. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Slow-Cooked Cranberry Bean Chili
This hearty, slow-cooked chili is a perfect blend of sweet and savory flavors, featuring tender cranberries and creamy cannellini beans. It’s a delicious and comforting dish for any occasion.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh or frozen cranberries
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp chili powder
– Salt and pepper, to taste
– Optional: jalapeños or red pepper flakes for added heat
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the cranberries, cannellini beans, diced tomatoes, beef broth, chili powder, salt, and pepper.
4. Bring to a simmer, then reduce the heat to low and let cook for 6-8 hours or overnight.
5. Taste and adjust seasoning as needed.
Cooking Time: 6-8 hours (slow cooker) or 2 hours (stovetop)
Mediterranean Cranberry Bean Salad
A refreshing twist on traditional salads, this Mediterranean-inspired dish combines the sweetness of cranberries with the earthiness of cannellini beans and the crunch of croutons.
Ingredients:
– 1 cup cooked cannellini beans
– 1/2 cup fresh or frozen cranberries
– 1/4 cup chopped red onion
– 1/4 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 tbsp. apple cider vinegar
– 1 tsp. dried oregano
– Salt and pepper to taste
– 1/4 cup croutons (homemade or store-bought)
Instructions:
1. In a large bowl, combine cooked cannellini beans, cranberries, red onion, and feta cheese.
2. Drizzle olive oil and apple cider vinegar over the mixture; sprinkle with dried oregano, salt, and pepper to taste.
3. Top with croutons and toss gently to combine.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None (prep only)
Smoky Cranberry Bean and Bacon Dip
Elevate your snack game with this sweet and savory dip that combines the tanginess of cranberries, the smokiness of bacon, and the creaminess of beans.
Ingredients:
– 1 (15 oz) can cannellini beans, drained and rinsed
– 6 slices of cooked bacon, crumbled
– 1/2 cup fresh or frozen cranberries
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup heavy cream
Instructions:
1. In a medium bowl, mash the cannellini beans with a fork until mostly smooth.
2. Add the crumbled bacon, cranberries, apple cider vinegar, smoked paprika, salt, and pepper to the bowl.
3. Stir until well combined.
4. Gradually add the heavy cream, stirring until the dip reaches your desired consistency.
5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Cooking Time: None!
Serve with:
– Crackers, chips, or vegetables for a satisfying snack
– Use as a topping for burgers or sandwiches
Herbed Cranberry Bean and Tomato Casserole
A flavorful and nutritious casserole that combines the sweetness of cranberries, the creaminess of beans, and the tanginess of tomatoes. Perfect for a comforting dinner or a potluck gathering.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked kidney beans
– 1/2 cup fresh or frozen cranberries
– 1/4 cup chopped fresh parsley
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent.
3. Stir in the garlic, cranberries, and cooked kidney beans. Cook for 2-3 minutes or until the flavors are combined.
4. In a separate bowl, combine the diced tomatoes and chopped parsley.
5. Grease a 9×13-inch baking dish with butter or cooking spray. Layer the ingredients: onion mixture, tomato mixture, and cheddar cheese.
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Cranberry Bean and Sausage Skillet
A hearty, one-pot meal that combines the flavors of sweet cranberries, savory sausage, and creamy beans.
Ingredients:
– 1 lb sweet Italian sausage, sliced
– 1 can (15 oz) cranberry beans, drained and rinsed
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup fresh or frozen cranberries
– 1 tsp dried thyme
– Salt and pepper, to taste
– Cooking oil or butter, as needed
Instructions:
1. Heat a large cast-iron skillet over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes. Remove from skillet and set aside.
3. Add the chopped onion to the skillet and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
4. Stir in the cranberry beans, thyme, salt, and pepper.
5. Add the cooked sausage back into the skillet and stir to combine with the bean mixture.
6. Reduce heat to medium-low and simmer for 10-12 minutes or until the flavors have melded together and the sausage is heated through.
7. Stir in the fresh or frozen cranberries and cook for an additional 2-3 minutes or until the berries have popped and the sauce has thickened slightly.
Cooking Time: 20-22 minutes
Lemon-Garlic Cranberry Bean Hummus
A twist on the classic hummus recipe, this Lemon-Garlic Cranberry Bean Hummus combines the tanginess of lemon and garlic with the sweetness of cranberries and the creaminess of cooked beans.
Ingredients:
– 1 cup cooked cranberry beans (or substitute with cooked chickpeas or cannellini beans)
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup tahini
– 1/4 cup olive oil
– Salt and pepper to taste
– Optional: paprika for garnish
Instructions:
1. Drain the cooked cranberry beans and place them in a blender or food processor.
2. Add the minced garlic, lemon juice, tahini, and olive oil to the blender.
3. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Season with salt and pepper to taste.
5. Garnish with paprika if desired.
Cooking Time: 5-7 minutes
Serve: With pita chips, vegetables, or crackers for a delicious snack or appetizer.
Roasted Cranberry Bean and Vegetable Medley
A sweet and savory medley of roasted cranberry beans, vegetables, and herbs, perfect for a healthy and flavorful side dish or main course.
Ingredients:
– 1 cup dried cranberry beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 large red bell pepper, seeded and sliced
– 1 large yellow bell pepper, seeded and sliced
– 2 cloves garlic, minced
– 1 small red onion, peeled and chopped
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together cranberry beans, olive oil, bell peppers, garlic, and onion until well combined.
3. Spread the mixture on a baking sheet in a single layer.
4. Roast for 30-35 minutes, or until the vegetables are tender and the cranberry beans are lightly caramelized.
5. Remove from oven and sprinkle with thyme.
6. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Cranberry Bean and Spinach Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the sweetness of cranberries with the earthiness of beans and spinach.
Ingredients:
– 4 large bell peppers (any color)
– 1 can black beans, drained and rinsed
– 1/2 cup fresh spinach leaves
– 1/4 cup dried cranberries
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: feta cheese or chopped nuts for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large bowl, combine black beans, spinach, cranberries, and olive oil. Season with salt and pepper to taste.
4. Stuff each pepper with the bean mixture, filling to the top.
5. Cover the baking dish with aluminum foil and bake for 25 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes, until peppers are tender.
Cooking Time: 35-40 minutes
Savory Cranberry Bean and Mushroom Risotto
A hearty, flavorful risotto that combines the sweetness of cranberries with the earthiness of mushrooms and beans.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 can (15 oz) cranberry beans, drained and rinsed
– 1/4 cup white wine (optional)
– 1 tablespoon tomato paste
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 3 minutes.
2. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Add the Arborio rice and cook for 1 minute, stirring constantly.
4. If using wine, add it to the saucepan and cook until absorbed, about 1 minute.
5. Add 1/2 cup of broth to the saucepan and stir until mostly absorbed. Repeat this process, adding broth in 1/2 cup increments, until the rice is cooked and creamy, about 20-25 minutes.
6. Stir in the cranberry beans, tomato paste, salt, and pepper. Cook for an additional 2-3 minutes, until heated through.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Cranberry Bean and Sweet Potato Curry
Cranberry Bean and Sweet Potato Curry Recipe
This flavorful curry combines the sweetness of sweet potatoes with the tanginess of cranberries, making it a perfect blend of sweet and savory.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can (15 oz) cranberry beans, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons olive oil
– 2 cups vegetable broth
– 1 cup water or coconut milk (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the sweet potato in the preheated oven for about 45 minutes, or until tender.
3. In a large pan, heat oil over medium heat. Add onions and cook until translucent, about 5 minutes.
4. Add garlic, ginger, cumin, turmeric, and salt. Cook for an additional minute, stirring constantly.
5. Stir in the roasted sweet potato, cranberry beans, vegetable broth, and water or coconut milk (if using).
6. Bring to a simmer and cook for 10-15 minutes, or until the flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: About 1 hour and 15 minutes
Zesty Cranberry Bean and Avocado Tacos
Add a pop of color and flavor to your taco Tuesday with this unique recipe. Fresh cranberries, creamy avocado, and tender beans come together in perfect harmony.
Ingredients:
– 1 cup cooked black beans
– 1 ripe avocado, diced
– 1/2 cup fresh or frozen cranberries
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 6-8 corn tortillas
– Optional toppings: crumbled queso fresco, chopped cilantro, lime wedges
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together cranberries, cumin, salt, and pepper.
3. Grill the sliced onion for 2-3 minutes per side, until slightly charred.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spreading beans on a tortilla, followed by grilled onions, avocado, and cranberry mixture.
6. Top with optional toppings, if desired.
Cooking Time: 15-20 minutes
Cranberry Bean and Pancetta Pasta
Elevate your pasta game with this autumnal take on a classic dish, featuring sweet cranberries, creamy cannellini beans, and crispy pancetta.
Ingredients:
– 8 oz. pasta of choice (e.g., pappardelle or linguine)
– 1 cup dried cranberries
– 1 can (15 oz.) cannellini beans, drained and rinsed
– 6 slices pancetta, diced
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook pancetta over medium heat until crispy. Remove from pan and set aside.
3. Add garlic to the same skillet and cook for 1 minute.
4. Add cranberries, cannellini beans, and white wine (if using) to the skillet. Cook for 5-7 minutes or until cranberries have popped and sauce has thickened slightly.
5. Add reserved pasta water to the skillet as needed to achieve desired consistency.
6. Combine cooked pasta, pancetta, and cranberry-bean mixture in a serving dish. Season with salt and pepper to taste.
7. Garnish with chopped parsley (if using) and serve immediately.
Cooking Time: 20-25 minutes
Warm Cranberry Bean and Farro Salad
Warm Cranberry Bean and Farro Salad
This autumnal salad combines the comfort of warm farro with the sweetness of cranberries, perfectly capturing the cozy essence of the season. With a medley of flavors and textures, this recipe is sure to become a fall favorite.
Ingredients:
– 1 cup cooked farro
– 1 can (15 oz) cranberry beans, drained and rinsed
– 1/2 cup fresh or frozen cranberries
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked farro, cranberry beans, and cranberries.
3. In a small bowl, whisk together olive oil and honey until well combined.
4. Pour the dressing over the farro mixture and toss until coated.
5. Season with salt and pepper to taste.
6. Transfer the salad to a baking dish or oven-safe serving dish and warm in the preheated oven for 10-15 minutes, or until heated through.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 10-15 minutes
Cranberry Bean and Butternut Squash Stew
Warm up with this hearty and nutritious stew that combines the natural sweetness of butternut squash, the tanginess of cranberries, and the comforting flavor of beans.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 can (15 oz) cranberry beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
3. In a large pot, heat oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add cumin, salt, and pepper; stir to combine.
5. Add roasted squash, cranberry beans, and broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Fresh Cranberry Bean and Corn Succotash
This succulent side dish is a perfect blend of fresh cranberries, beans, and corn, bursting with flavor and color. A sweet and tangy twist on traditional succotash!
Ingredients:
– 1 cup dried cranberry beans, soaked overnight and drained
– 2 cups corn kernels (fresh or frozen)
– 1/4 cup chopped red bell pepper
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the onion and garlic; cook until softened, about 5 minutes.
4. Add the corn kernels and red bell pepper; cook for an additional 2-3 minutes.
5. Add the soaked cranberry beans to the skillet; stir to combine.
6. Transfer the mixture to a baking dish and cover with aluminum foil.
7. Bake for 25-30 minutes or until the beans are tender.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 30-40 minutes
Summary
Get ready to cozy up with these 18 delicious cranberry bean recipes! From hearty stews and soups to flavorful dips and salads, this collection has something for everyone. Try making Spicy Cranberry Bean and Chorizo Stew or Creamy Cranberry Bean Soup with Rosemary for a comforting start. Add some garlicky flair with Garlicky Cranberry Bean and Kale Saute or slow-cook up a pot of Slow-Cooked Cranberry Bean Chili. Whether you’re in the mood for something savory, sweet, or smoky, these recipes are sure to satisfy your cravings and warm your belly on a chilly day.
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