20 Delicious Cranberry Bean Recipes for Every Season

Dive into the versatile world of cranberry beans with our roundup of 20 Delicious Cranberry Bean Recipes for Every Season! Whether you’re whipping up a quick weeknight dinner, craving seasonal favorites, or in need of some comfort food magic, these recipes are your ticket to flavorful, hearty meals. Perfect for home cooks across North America, let’s explore how these little beans can bring big taste to your table all year round.

Cranberry Bean and Kale Soup

Warm up your kitchen with this hearty Cranberry Bean and Kale Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups water
• 1 pound dried cranberry beans, soaked overnight and drained
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
3. Pour in 4 cups vegetable broth and 2 cups water, then add the soaked cranberry beans. Bring to a boil, then reduce heat to low and simmer for 45 minutes, or until beans are tender.
4. Add the chopped kale, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Simmer for another 10 minutes, until kale is wilted and tender.

The smoked paprika adds a subtle depth to this soup, making it a standout dish that’s perfect for sharing on chilly evenings.

Tip: For an extra layer of flavor, garnish with a drizzle of olive oil and a sprinkle of grated Parmesan cheese before serving.

Spicy Cranberry Bean Chili

Warm up your kitchen with this Spicy Cranberry Bean Chili, a hearty dish that packs a punch with its rich flavors and comforting warmth.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 3 cups cooked cranberry beans
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in 3 cloves minced garlic, diced red bell pepper, and minced jalapeño. Cook for another 3 minutes until the vegetables start to soften.
3. Add 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper. Stir well to coat the vegetables in the spices.
4. Pour in the can of crushed tomatoes and 2 cups vegetable broth. Bring to a simmer, then reduce heat and let it cook for 15 minutes.
5. Add the cooked cranberry beans and simmer for another 10 minutes. Season with salt to taste.
6. Serve hot, garnished with fresh chopped cilantro.

This chili stands out with its smoky undertones and the subtle heat from the jalapeño, making it a perfect bowl for those chilly evenings.

Tip: For an extra layer of flavor, try adding a splash of lime juice before serving.

Cranberry Bean Salad with Feta and Mint

Brighten up your meal with this refreshing Cranberry Bean Salad, tossed with creamy feta and fresh mint for a burst of flavors.

Ingredients

• 2 cups cooked cranberry beans (or 1 can, drained and rinsed)
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the cooked cranberry beans, crumbled feta cheese, and chopped mint leaves.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper.
3. Pour the dressing over the bean mixture and gently toss to combine, ensuring everything is evenly coated.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The creamy feta and zesty lemon dressing perfectly complement the earthy cranberry beans, while the mint adds a refreshing twist. It’s a simple yet sophisticated side that steals the show at any gathering.

Tip: For an extra crunch, sprinkle some toasted pine nuts or walnuts on top before serving.

Slow Cooker Cranberry Bean Stew

Warm up your kitchen with this hearty Slow Cooker Cranberry Bean Stew, a comforting dish that practically cooks itself while you go about your day.

Ingredients

• 1 pound dried cranberry beans, soaked overnight and drained
• 1 large onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the garlic, smoked paprika, cumin, salt, and black pepper, cooking for another minute until fragrant.
2. Transfer the vegetable mixture to the slow cooker. Add the soaked cranberry beans, vegetable broth, and diced tomatoes with their juices. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender.
4. Once cooked, taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

This stew stands out with its smoky undertones from the paprika and cumin, perfectly complementing the creamy texture of the cranberry beans.

Tip: For an extra layer of flavor, try stirring in a splash of balsamic vinegar before serving.

Cranberry Bean and Sausage Casserole

Warm up your kitchen with this hearty Cranberry Bean and Sausage Casserole, a comforting dish that brings together creamy beans and savory sausage in a rich tomato sauce.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) cranberry beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F. Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Add onion and garlic to the skillet, cooking until the onion is translucent, about 3 minutes.
3. Stir in cranberry beans, diced tomatoes, oregano, salt, and pepper. Pour in chicken broth and bring the mixture to a simmer.
4. Transfer the mixture to a baking dish, sprinkle with Parmesan cheese, and bake for 20 minutes, until bubbly and the cheese is melted.
5. Garnish with fresh parsley before serving.

The magic of this casserole lies in the cranberry beans’ buttery texture against the robust flavors of sausage and tomatoes, creating a dish that’s both satisfying and subtly sophisticated.

Tip: For an extra layer of flavor, try using fire-roasted diced tomatoes.

Garlicky Cranberry Bean Dip

This Garlicky Cranberry Bean Dip is a creamy, flavorful twist on traditional bean dips, perfect for your next gathering or a cozy night in.

Ingredients

• 2 cups cooked cranberry beans (or canned, drained and rinsed)
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 cup water (adjust for desired consistency)
• Fresh parsley, chopped (for garnish)

Instructions

1. In a food processor, combine the cranberry beans, minced garlic, olive oil, lemon juice, salt, ground cumin, and smoked paprika.
2. Process until smooth, scraping down the sides as needed. Gradually add water until the dip reaches your preferred consistency.
3. Transfer the dip to a serving bowl and garnish with chopped fresh parsley.

The smoked paprika and cumin give this dip a warm, smoky depth that pairs beautifully with the creamy beans and sharp garlic.

Tip: For an extra garlicky kick, roast the garlic cloves before adding them to the food processor.

Cranberry Bean and Tomato Bruschetta

This Cranberry Bean and Tomato Bruschetta is a rustic, flavorful twist on the classic, perfect for sharing at your next gathering or enjoying as a hearty snack.

Ingredients

• 1 cup dried cranberry beans, soaked overnight and drained
• 2 cups water
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 cup cherry tomatoes, halved
• 1 tbsp balsamic vinegar
• 1/4 cup fresh basil, chopped
• 1 baguette, sliced and toasted

Instructions

1. In a medium saucepan, combine the soaked cranberry beans and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until beans are tender. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add the cooked cranberry beans, cherry tomatoes, salt, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally, until tomatoes soften.
4. Remove from heat and stir in balsamic vinegar and fresh basil.
5. Spoon the bean and tomato mixture over toasted baguette slices and serve immediately.

The creamy texture of the cranberry beans paired with the acidity of the tomatoes and the crunch of the toasted baguette creates a delightful contrast in every bite.

Tip: For an extra layer of flavor, rub the toasted baguette slices with a cut garlic clove before topping.

Herbed Cranberry Bean Patties

These Herbed Cranberry Bean Patties are a delightful twist on traditional veggie burgers, packed with fresh herbs and a satisfying texture that even meat-lovers will adore.

Ingredients

• 2 cups cooked cranberry beans, mashed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 egg, beaten
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine the mashed cranberry beans, breadcrumbs, onion, garlic, parsley, rosemary, salt, and black pepper. Mix well.
2. Add the beaten egg to the mixture and stir until everything is evenly incorporated.
3. Shape the mixture into 4 equal-sized patties, about 1/2 inch thick.
4. Heat the olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes on each side, until golden brown and crispy.

The fresh rosemary and parsley bring a bright, herby flavor to these patties, while the cranberry beans ensure they’re hearty and filling. Perfect for a quick weeknight dinner or a meatless Monday special.

Tip: For an extra crispy exterior, lightly coat the patties in additional breadcrumbs before frying.

Cranberry Bean and Quinoa Stuffed Peppers

These Cranberry Bean and Quinoa Stuffed Peppers are a hearty, nutritious twist on a classic, packed with protein and vibrant flavors that’ll make them a weeknight favorite.

Ingredients

• 4 large bell peppers, any color
• 1 cup cooked cranberry beans
• 1 cup cooked quinoa
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a skillet over medium heat, warm the olive oil. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
3. Stir in the cooked cranberry beans, cooked quinoa, ground cumin, smoked paprika, salt, and black pepper. Cook for another 2 minutes to blend the flavors.
4. Remove the skillet from heat and mix in the shredded Monterey Jack cheese and chopped fresh cilantro.
5. Spoon the filling into the prepared bell peppers, packing it lightly. Place the peppers in a baking dish and cover with foil.
6. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is bubbly.

The smoky cumin and creamy Monterey Jack cheese create a delightful contrast with the sweet bell peppers, making every bite a perfect balance of flavors.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Cranberry Bean Hummus

Transform your snack game with this creamy Cranberry Bean Hummus, a delightful twist on the classic that’s both nutritious and bursting with flavor.

Ingredients

• 1 1/2 cups cooked cranberry beans (or 1 can, drained and rinsed)
• 1/4 cup tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2-3 tablespoons water (as needed for consistency)

Instructions

1. In a food processor, combine the cranberry beans, tahini, olive oil, lemon juice, minced garlic, ground cumin, salt, and black pepper.
2. Process the mixture until smooth, scraping down the sides of the bowl as needed. If the hummus is too thick, add water one tablespoon at a time until you reach your desired consistency.
3. Taste and adjust seasoning if necessary, then transfer to a serving bowl.
4. Drizzle with a little extra olive oil and a sprinkle of cumin before serving for an extra flavor boost.

The cranberry beans lend a subtly sweet and nutty flavor to this hummus, making it a standout dish that pairs perfectly with crisp veggies or warm pita bread.

Tip: For an even smoother texture, peel the skins off the cranberry beans before processing.

Roasted Cranberry Bean and Vegetable Medley

This Roasted Cranberry Bean and Vegetable Medley is a vibrant, hearty dish that brings a pop of color and a burst of flavors to your table, perfect for those cozy family dinners.

Ingredients

• 1 cup dried cranberry beans, soaked overnight and drained
• 2 cups diced butternut squash (1/2-inch pieces)
• 1 large red bell pepper, diced
• 1 medium red onion, thinly sliced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp balsamic vinegar
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine the soaked cranberry beans, butternut squash, red bell pepper, and red onion. Drizzle with 3 tbsp olive oil, then sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Toss to coat evenly.
3. Spread the mixture in a single layer on the prepared baking sheet. Roast for 35 minutes, stirring halfway through, until the vegetables are tender and the beans are slightly crispy.
4. Remove from the oven and drizzle with 2 tbsp balsamic vinegar. Toss gently to combine, then sprinkle with 1/4 cup chopped fresh parsley before serving.

The smoky paprika and sweet balsamic vinegar create a depth of flavor that makes this medley stand out, while the cranberry beans add a satisfying texture.

Tip: For an extra layer of flavor, try adding a sprinkle of crumbled feta cheese or toasted walnuts before serving.

Cranberry Bean and Spinach Curry

Warm up your kitchen with this vibrant Cranberry Bean and Spinach Curry, a dish that’s as nourishing as it is flavorful, perfect for a cozy weeknight dinner.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (15 oz) cranberry beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 2 cups fresh spinach
• Salt to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper, cooking for another minute until fragrant.
3. Add the cranberry beans, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Fold in the spinach and cook until just wilted, about 2 minutes. Season with salt to taste.

The magic of this curry lies in the creamy texture of the cranberry beans paired with the freshness of spinach, creating a comforting yet light dish.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.

Cranberry Bean and Chicken Enchiladas

These Cranberry Bean and Chicken Enchiladas are a hearty, flavorful twist on a classic, packed with protein and a smoky depth that’ll have everyone asking for seconds.

Ingredients

• 2 cups cooked cranberry beans
• 2 cups shredded cooked chicken
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro

Instructions

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in cranberry beans, chicken, cumin, smoked paprika, salt, and black pepper. Cook for 2 minutes until well combined and fragrant.
3. Warm tortillas slightly to make them pliable. Divide the bean and chicken mixture evenly among the tortillas, rolling each tightly and placing seam-side down in a baking dish.
4. Pour enchilada sauce over the top, ensuring all tortillas are covered. Sprinkle with Monterey Jack cheese.
5. Bake for 20 minutes, until the cheese is bubbly and slightly golden. Garnish with chopped cilantro before serving.

The smoky paprika and cranberry beans add a unique depth and texture that sets these enchiladas apart from the usual fare.

Tip: For an extra kick, add a diced jalapeño to the bean and chicken mixture.

Cranberry Bean and Avocado Toast

Start your morning with a twist on the classic avocado toast by adding creamy cranberry beans for extra protein and texture.

Ingredients

• 1 ripe avocado
• 1/2 cup cooked cranberry beans (or canned, drained and rinsed)
• 2 slices of whole grain bread
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• Fresh cilantro leaves for garnish

Instructions

1. Toast the whole grain bread until golden and crisp.
2. In a bowl, mash the avocado with lemon juice, salt, black pepper, and red pepper flakes until smooth but slightly chunky.
3. Heat olive oil in a small pan over medium heat. Add the cranberry beans and cook for 2-3 minutes, just until warmed through.
4. Spread the mashed avocado evenly over the toasted bread. Top with the warm cranberry beans.
5. Garnish with fresh cilantro leaves before serving.

The combination of creamy avocado and hearty cranberry beans creates a satisfying texture contrast, while the lemon and red pepper flakes add a bright, spicy kick.

Tip: For an extra layer of flavor, drizzle with a little extra olive oil and a sprinkle of flaky sea salt before serving.

Cranberry Bean and Pumpkin Soup

Warm up your kitchen with this hearty Cranberry Bean and Pumpkin Soup, a comforting blend of earthy beans and sweet pumpkin that’s perfect for chilly evenings.

Ingredients

• 1 cup dried cranberry beans, soaked overnight
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 2 cups pumpkin puree
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 minced garlic cloves and cook for another minute until fragrant.
3. Drain the soaked cranberry beans and add them to the pot along with 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 45 minutes until beans are tender.
4. Add 2 cups pumpkin puree, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Stir well and simmer for another 15 minutes to blend flavors.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

The magic of this soup lies in the creamy texture of the cranberry beans against the velvety pumpkin, creating a bowl that’s as satisfying as it is nutritious.

Tip: For an extra layer of flavor, toast the cumin and smoked paprika in a dry pan before adding them to the soup.

Cranberry Bean and Rice Pilaf

Warm up your kitchen with this hearty Cranberry Bean and Rice Pilaf, a comforting dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup dried cranberry beans, soaked overnight
• 1 cup long-grain white rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1/4 cup chopped fresh parsley

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and translucent, about 5 minutes.
2. Drain the soaked cranberry beans and add them to the pot along with 1 cup long-grain white rice. Stir to coat with the oil and onion mixture.
3. Pour in 3 cups vegetable broth, then add 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the beans and rice are tender and the liquid is absorbed.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in 1/4 cup chopped fresh parsley before serving.

The cranberry beans add a creamy texture and nutty flavor that pairs beautifully with the fluffy rice and aromatic spices.

Tip: For an extra layer of flavor, toast the rice in the oil before adding the broth to bring out its natural nuttiness.

Cranberry Bean and Sweet Potato Tacos

These Cranberry Bean and Sweet Potato Tacos are a hearty, flavorful twist on taco night that will have everyone reaching for seconds.

Ingredients

• 1 tablespoon olive oil
• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1 cup cooked cranberry beans (or canned, drained and rinsed)
• 4 small corn tortillas
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the sweet potato, cumin, smoked paprika, and salt. Cook, stirring occasionally, for 10 minutes until the sweet potato is tender and slightly caramelized.
2. Add the cranberry beans to the skillet and cook for another 2 minutes, just until heated through.
3. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
4. Divide the sweet potato and bean mixture evenly among the tortillas. Top with crumbled feta cheese and chopped cilantro. Serve with lime wedges on the side for squeezing over the tacos.

The combination of creamy cranberry beans and caramelized sweet potatoes creates a satisfying texture contrast, while the feta adds a salty punch that balances the sweetness perfectly.

Tip: For an extra layer of flavor, toast the cumin and smoked paprika in the skillet for about 30 seconds before adding the sweet potato.

Cranberry Bean and Chorizo Stew

Warm up your kitchen with this hearty Cranberry Bean and Chorizo Stew, a dish that combines creamy beans with spicy chorizo for a comforting meal.

Ingredients

• 1 tablespoon olive oil
• 8 ounces chorizo, sliced into 1/2-inch pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 2 cups cooked cranberry beans
• 1 bay leaf
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add 8 ounces chorizo and cook until lightly browned, about 5 minutes.
2. Add 1 medium onion and cook until softened, about 5 minutes. Stir in 2 cloves garlic, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook for 1 minute until fragrant.
3. Pour in 4 cups chicken broth, add 2 cups cooked cranberry beans and 1 bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
4. Remove the bay leaf and stir in 1 tablespoon chopped fresh parsley before serving.

The smoky paprika and spicy chorizo elevate the creamy cranberry beans, making this stew a standout dish that’s as flavorful as it is satisfying.

Tip: For an extra layer of flavor, try garnishing with a sprinkle of grated Manchego cheese before serving.

Cranberry Bean and Mushroom Risotto

This Cranberry Bean and Mushroom Risotto is a cozy, comforting dish that brings a delightful earthiness to your dinner table, perfect for those evenings when you crave something hearty yet sophisticated.

Ingredients

• 1 cup dried cranberry beans, soaked overnight
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Drain the soaked cranberry beans and cook in boiling water for 45 minutes until tender. Drain and set aside.
2. In a saucepan, heat the vegetable broth over low heat.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
4. Add mushrooms to the skillet and cook until they release their juices and become golden, about 8 minutes.
5. Stir in Arborio rice, coating it with the oil and vegetables, for 2 minutes.
6. Pour in white wine, stirring until absorbed.
7. Add 1/2 cup of warm broth to the rice, stirring frequently until absorbed. Repeat, adding broth 1/2 cup at a time, until rice is creamy and al dente, about 20 minutes.
8. Mix in the cooked cranberry beans, salt, and black pepper. Cook for another 2 minutes.
9. Remove from heat, stir in Parmesan cheese and parsley.

The combination of creamy risotto with the nutty cranberry beans and earthy mushrooms creates a symphony of textures and flavors that’s irresistibly comforting.

Tip: For an extra layer of flavor, toast the Arborio rice lightly before adding the wine and broth.

Cranberry Bean and Cornbread Casserole

This Cranberry Bean and Cornbread Casserole is a hearty, comforting dish that brings together the earthy flavors of cranberry beans with the sweet, crumbly texture of cornbread for a perfect weeknight dinner.

Ingredients

• 1 cup dried cranberry beans, soaked overnight
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup melted butter
• 1 egg
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
3. Add the soaked cranberry beans to the pot along with enough water to cover them by 2 inches. Bring to a boil, then reduce heat and simmer until beans are tender, about 1 hour. Drain any excess water.
4. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt. Stir in 1 cup milk, 1/4 cup melted butter, and 1 egg until just combined. Fold in 1 cup corn kernels.
5. Spread the cooked cranberry beans evenly in the prepared baking dish. Sprinkle with 1 tsp smoked paprika and 1/2 tsp ground cumin. Pour the cornbread batter over the beans, spreading to cover.
6. Bake at 375°F for 25 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.

The magic of this casserole lies in the contrast between the creamy beans and the sweet, fluffy cornbread topping, creating a dish that’s as satisfying to eat as it is to make.

Tip: For an extra kick, add a diced jalapeño to the cornbread batter before baking.

Conclusion

We hope this roundup of 20 Delicious Cranberry Bean Recipes inspires your cooking all year round! From hearty winter stews to light summer salads, there’s something for every season. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!