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
- 2 garlic cloves, diced
- 1 15 oz. can 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
*May substitute with Pinto beans or Cannellini beans.
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:
This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.
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Delicious cranberry beans
We made this tonight and it turned out great. We amped up the red pepper and garlic. It really turned out well and the lemon at the end gives it a zing. Will make again!