Cranberry beans are in season during the summer months but they can be shelled and kept in the freezer to be enjoyed all year long. 2 pounds yield approximately a pound of beans. This vegetarian dish can be served cold or room temperature as an appetizer or warm with rice as a main course.
- 2 pounds cranberry beans, shelled
- 1 large onion, diced
- ¼ cup olive oil
- 1 medium carrot
- 1 14 oz. can diced tomatoes
- 1 medium red bell pepper, diced
- Salt
Shell and wash the cranberry beans, place them in a medium size pot and cover with cold water, bring to a boil, simmer for five minutes, drain and set aside.
Heat the olive oil in a pot, add the onions and cook until caramelized, add the tomatoes, carrot, bell pepper, salt and return the beans to the pot, cover with water, cook until the beans are tender and let the sauce evaporate until it thickens. Serve warm or at room temperature. Garnish with dill or parsley
Heat the olive oil in a pot, add the onions and cook until caramelized, add the tomatoes, carrot, bell pepper, salt and return the beans to the pot, cover with water, cook until the beans are tender and let the sauce evaporate until it thickens. Serve warm or at room temperature. Garnish with dill or parsley
