Have you tried 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. Conveniently canned cranberry beans are quickly simmered with aromatic onion, garlic, thyme, parsley and broth and finished with a squeeze of lemon and a sprinkle of lemon zest for a beneficial boost of fiber, plant protein and all the phytonutrients pulses have to offer.
- 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
- 1 1/2 Tbsp. finely chopped fresh parsley, divided
- 1/2 Tbsp. finely chopped fresh thyme or 1/2 tsp. dried thyme leaves
- Pinch of 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, to taste
- In a saucepan, heat oil over medium heat. Sauté onion until translucent, about 3 minutes. Add garlic and sauté until softened, about 30 seconds.
- Add beans, 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 zest. Season to taste with salt and pepper. Serve warm
Serve as a side dish with fish or chicken with vegetables and whole grains or as a main dish over brown rice with a mixed greens salad.
This recipe contains cancer fighting foods:
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