Cranberry Beans With Tomatoes and Herbs

By Barbara Kafka

Published November 17, 1992

Total Time
1 hour 15 minutes
Rating
4(19)
Comments
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Featured in: Microwave Cooking

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Ingredients

Yield:10 to 12 servings

  • 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

Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. Step 3

    Remove from oven and uncover. Season with salt and pepper. Cook, covered, for 7 minutes to reheat.

Tip

  • 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.

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Ratings

4 out of 5
19 user ratings
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Comments

Christine Marie

A quick note for anyone wondering, this recipe is meant to made in a microwave. It was featured in an article from 1992: https://www.nytimes.com/1992/11/18/garden/microwave-cooking.html (This link is noted beneath the Notes, but is kind of easily missed).

Polly

What is meant by “a high-powered oven?” Microwave? Convection? Instant Pot? Clarification is needed.

Christine Marie

A quick note for anyone wondering, this recipe is meant to made in a microwave. It was featured in an article from 1992: https://www.nytimes.com/1992/11/18/garden/microwave-cooking.html (This link is noted beneath the Notes, but is kind of easily missed).

Polly

What is meant by “a high-powered oven?” Microwave? Convection? Instant Pot? Clarification is needed.

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