Baked Cranberry Beans Recipes

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EASY CRANBERRY BAKED BEANS

-Creacle Baxter, Yuma, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 7



Easy Cranberry Baked Beans image

Steps:

  • In a large bowl, combine the cranberry sauce, tomato sauce, beans, mustard and onion. Place in a greased 13x9-in. baking dish. Lay bacon on top. Sprinkle with brown sugar. Bake at 350° for 1 hour.

Nutrition Facts : Calories 150 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 322mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 3g fiber), Protein 4g protein.

1 can (14 ounces) jellied cranberry sauce
1 can (8 ounces) tomato sauce
2 cans (31 ounces each) pork and beans, undrained
1 tablespoon prepared mustard
1/2 cup chopped onion
6 strips bacon, halved
3 tablespoons brown sugar

VEGETARIAN BAKED CRANBERRY BEANS

A vegetarian version of your potluck favorite made with cranberry beans. This recipe uses simple ingredients to give you a truly wholesome dish full of natural flavor. Serve with polenta for a complete meal or as a side dish to your favorite main course.

Provided by Buckwheat Queen

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 7h20m

Yield 4

Number Of Ingredients 14



Vegetarian Baked Cranberry Beans image

Steps:

  • Cover beans with water in a large pot and allow to soak for 6 to 8 hours. Drain and rinse under cold running water.
  • Cover soaked beans with fresh water about 3 inches above the top of the beans and bring to a boil over medium-high heat. Add bay leaf and 1/2 of the bouillon cube. Reduce heat and simmer until beans are al dente, about 45 minutes.
  • Drain beans and reserve the liquid. Discard bay leaf.
  • Heat olive oil in a large pot. Add onion and bell pepper; cook until soft and translucent, about 5 minutes. Add drained beans and stir to combine. Add remaining 1/2 bouillon cube, tomato sauce, tomato paste, sugar, mustard, vinegar, chipotle flakes, and paprika. Stir and simmer until sauce has cooked down and beans are soft but not mushy, about 20 minutes. Add some of the reserved bean stock if necessary to keep it from burning, but not too much to make it soupy. Serve warm.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 44 g, Fat 7.6 g, Fiber 14.2 g, Protein 13.1 g, SaturatedFat 1.1 g, Sodium 525.3 mg, Sugar 10.4 g

1 cup dried cranberry beans
water as needed
1 bay leaf
1 cube vegetable bouillon cube, divided
2 tablespoons olive oil
1 medium yellow onion, diced
½ cup diced bell pepper
1 cup tomato sauce
3 tablespoons tomato paste
1 ½ tablespoons white sugar
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon chipotle flakes
½ teaspoon smoked paprika

CRANBERRY BAKED BEANS

I knew I'd found a winner when I got the idea to simmer beans in cranberry juice. The tartness of the juice is a nice subtle contrast to the sweet brown sugar and molasses in these baked beans. They're wonderful warm or cold. -Wendie Osipowicz, New Britain, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 4h10m

Yield 10-12 servings.

Number Of Ingredients 10



Cranberry Baked Beans image

Steps:

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour to 4 hours, or until softened. , Drain beans and discard liquid. Return beans to Dutch oven. Add cranberry juice; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender. , Drain, reserving cranberry liquid. Place beans in a 2-1/2-qt. casserole or bean pot; add remaining ingredients and 1-1/2 cups of cranberry liquid. Cover and bake at 350° for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes. Add reserved cranberry liquid as needed.

Nutrition Facts : Calories 406 calories, Fat 16g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 696mg sodium, Carbohydrate 55g carbohydrate (23g sugars, Fiber 13g fiber), Protein 13g protein.

3 cups dried navy beans
5 cups cranberry juice
1/2 pound lean salt pork, diced
3/4 cup chopped onion
1/2 cup ketchup
1/4 cup molasses
5 teaspoons dark brown sugar
1-1/2 teaspoons ground mustard
1-1/2 teaspoons salt
1/8 teaspoon ground ginger

CRANBERRY BAKED BEANS

Make and share this Cranberry Baked Beans recipe from Food.com.

Provided by Recipe Junkie

Categories     Berries

Time 5h

Yield 10-12 serving(s)

Number Of Ingredients 10



Cranberry Baked Beans image

Steps:

  • Place beans in a Dutch overn or soup kettle.
  • Add water to cover by 2".
  • Bring to a boil.
  • Boil for 2 minutes.
  • Remove from heat.
  • Cover and let stand for 1 hour.
  • Drain beans and discard liquid.
  • Return beans to Dutch oven.
  • Add cranberry juice.
  • Bring to boil.
  • Reduce heat.
  • Cover and simmer for 1 hour or until the beans are almost tender.
  • Drain, reserving cranberry liquid.
  • Palce beans in a 2 and 1/2 qt casserole or bean pot.
  • Add remaining ingredients and 1 and 1/2 c cranberry liquid.
  • Cover and bake at 350 for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes.
  • Add reserved cranberry liquid as needed.

Nutrition Facts : Calories 499.6, Fat 19.5, SaturatedFat 6.8, Cholesterol 19.5, Sodium 815.7, Carbohydrate 67.8, Fiber 15.5, Sugar 27.6, Protein 15.5

3 cups dried navy beans
5 cups cranberry juice
1/2 lb lean salt pork, diced
3/4 cup chopped onion
1/2 cup ketchup
1/4 cup molasses
5 teaspoons dark brown sugar
1 1/2 teaspoons ground mustard
1 1/2 teaspoons salt
1/8 teaspoon ground ginger

CRANBERRY BAKED BEANS

This is another one of those recipes where I just had to try it because it sounded so strange. If you like the taste of cranberry sauce, I think you will enjoy this. The cranberry taste is fairly subtle.

Provided by CURLEYBERLEY

Categories     Beans

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 6



Cranberry Baked Beans image

Steps:

  • Combine all ingredients except bacon in a 2 quart casserole. Place bacon across top of beans.
  • Bake uncovered at 325 for approximately 3 hours.

Nutrition Facts : Calories 316.6, Fat 7.5, SaturatedFat 2.4, Cholesterol 10.3, Sodium 671.6, Carbohydrate 58.9, Fiber 7, Sugar 38.8, Protein 9.3

2 (16 ounce) cans baked beans
1 (11 ounce) can whole berry cranberry sauce
2 tablespoons brown sugar
2 teaspoons prepared mustard
1 grated onion
4 slices bacon

CRANBERRY BEAN GRATIN

This delicious recipe is courtesy of Alice Waters and can be found her new cookbook, "The Art of Simple Food."

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10



Cranberry Bean Gratin image

Steps:

  • Place beans in a large bowl and cover with 4 cups water; let soak overnight.
  • Drain beans and transfer to a medium saucepan; cover with water by 2 inches. Bring water to a boil, reduce heat and skim foam from surface. Continue simmering beans until tender, 30 to 45 minutes, adding more water as necessary. Season beans with salt and set aside to cool in their liquid.
  • Preheat oven to 350 degrees. In a medium, heavy-bottomed skillet heat 1/4 cup of olive oil over medium heat. Add onion, carrot, and celery; cook until tender, about 10 minutes. Add garlic and sage, and season with salt; let cook 5 minutes. Stir in tomatoes; cook 5 minutes more and remove from heat.
  • Drain beans, reserving liquid. Transfer beans to skillet with vegetables; stir to combine. Pour bean mixture into a medium gratin or baking dish; season with salt. Add enough bean cooking liquid to almost cover. Drizzle with olive oil and top with toasted breadcrumbs.
  • Transfer gratin dish to oven and bake for 40 minutes, checking occasionally to make sure the gratin has not dried out. If necessary spoon a little of the bean cooking liquid into the side of the gratin, to avoid wetting the breadcrumbs.

1 1/4 cups dried cranberry beans
Coarse salt
1/2 onion, finely chopped
1 small carrot, peeled, finely chopped
1 small stalk celery, finely chopped
1/4 cup olive oil
4 cloves garlic, thinly sliced
6 fresh sage leaves, chopped
1/2 cup chopped tomatoes, fresh or canned
1/2 cup Toasted Breadcrumbs

CRANBERRY BEANS

Provided by Frank Stitt

Categories     Bean     Herb     Side     Vegetarian     Mint     Leek     Hot Pepper     Fall     Healthy     Vegan     Thyme     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 15



Cranberry Beans image

Steps:

  • Wash leek greens well in a bowl of cold water, then lift out and drain well. Tuck bay leaves and herb sprigs into leek greens and tie tightly in a bundle with string to make a bouquet garni.
  • Bring water, bouquet garni, onion, and chile to a boil in a 5-quart heavy pot and simmer, partially covered, 20 minutes. Add beans and simmer gently, stirring occasionally and adding 1 tablespoon kosher salt toward end of cooking, until tender, about 25 minutes for fresh beans or 50 minutes to 1 1/4 hours for soaked dried. Discard bouquet garni, and discard onion and chile if desired.
  • Just before serving, transfer beans with a slotted spoon to a dish and season with kosher salt. Drizzle with oil and sprinkle with mint and thyme.

1 leek (green part only)
2 Turkish bay leaves or 1 California
3 large fresh thyme sprigs
3 large fresh savory sprigs
3 large fresh parsley sprigs
3 1/2 quart water (preferably spring)
1 onion, quartered
1 small (2-inch) dried hot chile such as árbol, cayenne,or Thai
2 pounds shelled fresh cranberry beans (3 1/2 pounds in shells); or 1 lb dried beans (such as borlotti, cannellini, or giant lima beans) soaked in water overnight
1 tablespoon kosher salt plus additional to taste
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh thyme or savory
Special Equipment
kitchen string

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