Cranberry Beans With Garlic and Rosemary
Published August 12, 1995
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 cups cooked cranberry beans
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
2 small cloves garlic, peeled and minced
1 tablespoon minced fresh rosemary
¾ teaspoon kosher salt
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
31 grams carbs; 196 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 13 grams fiber; 648 milligrams sodium; 11 grams protein
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 the cranberry beans in a bowl and toss in the remaining ingredients. Serve as a salad or as a condiment for grilled meats or toss with cooked pasta.
Private Notes
Comments
I interpreted this as a warm and not cold dish and it worked well with farfalle whole wheat pasta. My half of a lemon yielded more than a tablespoon and it changed the flavor for the better. However, it’s not pretty enough to serve for guests but is good enough for a quick meal.
I interpreted this as a warm and not cold dish and it worked well with farfalle whole wheat pasta. My half of a lemon yielded more than a tablespoon and it changed the flavor for the better. However, it’s not pretty enough to serve for guests but is good enough for a quick meal.