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Cranberry Beans with Greens

Fresh cranberry beans celebrate some of nature‚Äôs most beautiful plants. Though the pink and purple hues fade with cooking, the prep work is like opening dozens of tiny gifts. 

Course Side Dish
Type American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings

What You'll Need

  • 2 cups shelled cranberry beans about 1.5 lbs unshelled
  • 2 spring onions sliced - greens and whites separate
  • 2 cloves garlic finely chopped
  • 2 cups chicken stock
  • 3 cups baby spinach loosely packed
  • 1 Tablespoon olive oil
  • Salt and pepper to taste

What to Do

  1. In a high-sided skillet (cast iron is best), heat the olive oil over medium high heat, until it shimmers.
  2. Add the white parts of the spring onions and the garlic. Saute, stirring frequently, for about 1 minute, or until fragrant.
  3. Add the shelled beans, and stir to coat.
  4. Add the chicken stock to the pan. All of the beans should be somewhat submerged in the stock; if they are not add a little extra stock or some water.
  5. Bring the mixture to a simmer, then reduce the heat slightly. Simmer gently for 20-25 minutes, stirring occasionally, until the beans have absorbed most of the stock and are tender. If the beans are still not tender, add a little more stock or water to the pan and simmer for 5-10 minutes more.
  6. Season with salt and pepper to taste. Add the spinach to the pan - allow it to steam and soften for 1-2 minutes, then stir in to the cooked beans.
  7. Stir in most of the green spring onion, reserving some for garnish. Enjoy!