The Cranberry Bean is a creamy, meaty bean with a tender skin and rich, nutty flavor. It’s a little bigger than a pinto bean, with a fuller flavor and dark beefy broth. Don't thrown out the bean broth! They are also higher in protein than most other types of beans.
This recipe produces a bean that a a complementary flavor for many different dishes. Serve as a bowl of beans with select toppings, or as an ingredient to another dish.
*See Kitchen Notes for more information and substitutions.
- 1 pound dried cranberry beans
- 1 Tbsp salt
- Water
- 2-3 cups broth vegetable, chicken or turkey
- 2-3 cups water
- 1 tsp. toasted cumin-coriander mix*
- ¼ cup red chile sauce*
- salt and pepper to taste*
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To brine the beans - In a large bowl, add 1 Tbsp. salt and enough water to cover the dried beans, plus at least an inch. Stir to dissolve the salt. Add the beans and let brine for 4 hours.
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After 4 hours, drain and rinse the beans. If straight from the farm, check for small rocks and debris.
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To cook the beans - In a 6 quart bean pot, add the rinsed beans, broth and water, cumin-coriander, and red chile.
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Over medium heat, bring to a boil. Reduce to a simmer and cover. Cook for 1 to 1.5 hours, stirring frequently until beans are tender. If the beans start to stick or the water drops below the surface of the beans, add more liquid. You want enough liquid for the beans to be suspended, and not sit on the bottom of the pot.
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Taste. Add salt and pepper if needed. Serve with toppings, cornbread or tortillas, or use as an ingredient for another recipe.
Brine - Soaking the beans in a brine before cooking was a process that I saw in Cook’s Illustrated (CI). According to CI the brine results in softer skin beans, however, the beans don’t fall apart. And they are right! I no longer soak overnight. A 4 hour brine yields a better texture and the beans stay intact. I highly recommend the brine rather than soaking overnight.
Cranberry Beans - This same recipe can be used for pinto beans, bolita beans, black beans, and red beans, to name a few.
Cumin-Coriander Spice Mix
Red Chile Sauce from pods or powder - There are many substitutions for the red chile. You could use your favorite salsa, hot sauce, or a combination of chile powders. If you go with chile powders, use about 1 Tbsp. total.
Salt - Because of the brine, I usually wait until the end of the cooking process to add any additional salt. Sometimes I don't add any salt, especially if a salty broth was used. Just adjust the salt and pepper to your taste.
Timing for cooking the beans - The time to cook beans varies and is dependent upon several factors - the heat at which they are cooked, the age of the bean (older beans take longer), the length of the soak, and the process used to cook them. I usually use a stovetop slow-cook or pressure-cooker. I'm sure these beans could also be cooked in a slow-cooker or instant pot.