Cranberry Beans With Tomatoes and Herbs
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
- ¼cup olive oil
- 1large onion, halved lengthwise and cut across in thin slices
- 3½pounds cranberry beans, shelled and soaked in water at least 1 hour, or 3 19-ounce cans cannellini beans, drained and rinsed (see note)
- 2¼pounds tomatoes, cored and cut in 1¼-inch chunks
- 6 to 8fresh sage leaves, chopped fine
- 1large sprig summer savory or 1 teaspoon dried
- Kosher salt and freshly ground black pepper to taste
Nutritional analysis per serving (12 servings)
174 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 10 grams dietary fiber; 3 grams sugars; 8 grams protein; 548 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place olive oil in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Add onions and stir to coat with oil. Cook, uncovered, for 4 minutes.
- Step 2
Drain beans and stir them in. Cook, uncovered, for 3 minutes. Stir in tomatoes, sage and savory. Cook, covered, for 45 minutes, stirring twice.
- Step 3
Remove from oven and uncover. Season with salt and pepper. Cook, covered, for 7 minutes to reheat.
- If using canned cannellini beans, heat oil as in Step 1 for 2 minutes. Stir in onions, tomatoes and herbs. Cook, covered, for 25 minutes. Stir in beans. Cook, covered, 10 minutes. Remove from oven. Season with salt and pepper.
Private Notes
Comments
A quick note for anyone wondering, this recipe is meant to made in a microwave. It was featured in an article from 1992: https://www.nytimes.com/1992/11/18/garden/microwave-cooking.html (This link is noted beneath the Notes, but is kind of easily missed).
A quick note for anyone wondering, this recipe is meant to made in a microwave. It was featured in an article from 1992: https://www.nytimes.com/1992/11/18/garden/microwave-cooking.html (This link is noted beneath the Notes, but is kind of easily missed).
What is meant by “a high-powered oven?” Microwave? Convection? Instant Pot? Clarification is needed.