Simple Cranberry Beans
Celebrate the International Year of Pulses with a splashy pulse that is becoming very popular – cranberry beans. Also known as borlotti, romano or Roman beans, these cream colored beauties with crimson swirls, streaks and speckles become a pretty pink-brown color when cooked.
PREP TIME :
- 1 Tbsp. extra virgin olive oil
- 1/2 small onion or 1 small shallot, diced
- 1-2 garlic cloves, diced
- 1 can (14-15.5 oz.) cranberry (borlotti, Roman) beans, drained and rinsed
- 1½ Tbsp. finely chopped fresh parsley, divided
- 1/2 Tbsp. finely chopped fresh thyme or 1/2 tsp. dried thyme leaves
- Pinch crushed red pepper flakes, optional
- 1/3 cup reduced-sodium vegetable or chicken broth*
- 2 tsp. fresh lemon juice (about 1/8-1/4 medium fresh lemon), and its zest
- Salt and freshly ground black pepper
- In 2-quart saucepan, heat oil over medium heat. Sauté onion until translucent, about 3 minutes. Add garlic and sauté until softened, about 30 seconds.
- Add beans, 1 tablespoon parsley, thyme and red pepper, if using, and sauté 1 minute. Add broth and bring to a boil.
- Reduce heat to simmer, cover and cook 5 minutes. Remove lid and cook 5 minutes. Remove from heat.
- Stir in lemon juice and some zest. Season to taste with salt and pepper.
- Garnish beans with remaining parsley and remaining zest. Serve warm as side dish with fish or chicken with vegetables and whole grains or as a main dish over brown rice with mixed greens salad.
* If planning to serve beans over brown rice as main dish, use ½ cup broth for extra sauce.
Nutrition (per serving):
158 calories, 5 g total fat (<1g saturated fat), 22 g
carbohydrate, 8 g protein, 9 g dietary fiber, 449 mg sodium.