This is from the book "Heirloom Beans". One of the aurthors, Vanessa Barrington, belongs to my food co-op and teaches classes on cooking with beans. If you don't have a good, local source for heirloom beans you can find and order wonderful ones from ranchogordo.com. This recipe is delish but was lighter on the seasonings than we like. I will double the seasonings next time but I have posted the recipe as written. I served this over brown rice with a spicy cilantro chutney and a side veg. Delish! Cook time below does not reflect the time it takes to cook beans.
My Private Note
Units: US | Metric
- 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
- 1In a soup pot over medium heat, gently warm the beans and their broth.
- 2In 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.
- 3Raise heat to medium-high, add the cardamom, cumin, fennel, corriander, chile, and tomatoes, and cook , stirring, for 2-3 minutes.
- 4Add the spice mixture to the beans, season to taste with with salt and pepper.
- 5Served garnished with chopped cilantro (optional).
- 6Note:.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.
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Nutritional Facts for Indian Spiced Cranberry Beans
Serving Size: 1 (86 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 275.7
- Calories from Fat 71
- Total Fat 7.9 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 9.3 mg
- Total Carbohydrate 39.3 g
- Dietary Fiber 15.3 g
- Sugars 1.9 g
- Protein 14.1 g
The following items or measurements are not included: