From Beans To Apples Cranberry Beans With Tomatoes and Herbs
Published November 17, 1992
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
¼ cup olive oil
1 large onion, halved lengthwise and cut across in thin slices
3 ½ pounds cranberry beans, shelled and soaked in water at least 1 hour, or 3 19-ounce cans cannellini beans, drained and rinsed (see note)
2 ¼ pounds tomatoes, cored and cut in 1 ¼-inch chunks
6 to 8 fresh sage leaves, chopped fine
1 large sprig summer savory or 1 teaspoon dried
Kosher salt and freshly ground black pepper to taste
Nutritional analysis per serving (10 to 12 servings)
25 grams carbs; 174 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 10 grams fiber; 548 milligrams sodium; 8 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place olive oil in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Add onions and stir to coat with oil. Cook, uncovered, for 4 minutes.
- Step 2
Drain beans and stir them in. Cook, uncovered, for 3 minutes. Stir in tomatoes, sage and savory. Cook, covered, for 45 minutes, stirring twice.
- Step 3
Remove from oven and uncover. Season with salt and pepper. Cook, covered, for 7 minutes to reheat.
Low-Power Variation: Cook oil as in Step 1 for 3 minutes. Cook onions for 6 minutes. Cook beans as in Step 3 for 5 minutes. Cook with tomatoes and herbs for 1 hour, 8 minutes, stirring twice. Reheat for 11 minutes.
If using canned cannellini beans, heat oil as in Step 1 for 2 minutes. Stir in onions, tomatoes and herbs. Cook, covered, for 25 minutes. Stir in beans. Cook, covered, 10 minutes. Remove from oven. Season with salt and pepper.
Private Notes