Stewed Cranberry Beans with Tomatoes and Sage

Name: Stewed Cranberry Beans with Tomatoes and Sage
Total time: 600 min
Ingredients: 1½ tablespoons table salt for brining; 1 pound dried cranberry beans, picked over and rinsed; 6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling; 1 onion, chopped fine; 2 tablespoons tomato paste; 6 garlic cloves, chopped; 4 cups chicken broth; ⅓ cup fresh sage leaves; 2 teaspoons table salt; ½ teaspoon pepper; 1 (14.5-ounce) can whole peeled tomatoes, crushed by hand into small pieces, juice reserved; 1 ounce Parmesan cheese, shaved with vegetable peeler

www.americastestkitchen.com

The timing of one ingredient is the key to creamy, tender beans.

Keywords

Side Dishes
Beans
Vegetables

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Dutch oven
Oven
Stove
Colander
Airtight container
Measuring cup
Measuring spoon
Wooden spoon
Plate

Ingredients

1½ tablespoons table salt for brining
1 pound dried cranberry beans, picked over and rinsed
6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
1 onion, chopped fine
2 tablespoons tomato paste
6 garlic cloves, chopped
4 cups chicken broth
⅓ cup fresh sage leaves
2 teaspoons table salt
½ teaspoon pepper
1 (14.5-ounce) can whole peeled tomatoes, crushed by hand into small pieces, juice reserved
1 ounce Parmesan cheese, shaved with vegetable peeler