Cranberry Beans and Greens

vegan, gluten-free, soy-free, nut-free, refined sugar-free

Adapted from a recipe on CallingToChitChat

I recently found cranberry beans in the bulk section of my co-op grocery and had to try them because they looked so beautiful! Cranberry beans, also known as borlotti beans, look similar to the pinto beans, but they're larger and have maroon, magenta, or black specks on a creamy white background. After cooking, however, the specks vanish and their color becomes darker and more even throughout. I guess it's a show for the chef this time! But they are seriously delicious, similar to great northern beans but a little sweeter and nuttier tasting. This recipe I found is a delicious beans-and-greens recipe to go along with my favorite cornbread recipes or a simple grain. An easy way to remember how to eat a healthy, balanced vegan meal is "a bean, a green, a grain"...this one certainly fits the bill!

Look at how beautiful and uniquely speckled each bean is!

Serves: 6 / Prep time: 20 min / Total time: 1 hour 

Ingredients:​​

• 2 cups shelled cranberry beans (about 1.5 lbs unshelled), soaked 4-12 hours
• 2 green onions, sliced with greens and whites separated
• 2 cloves garlic, minced
• 1 Tablespoon olive oil
• 2 cups vegetable broth or reconstituted bouillon*
• 1 bunch kale, collard greens, or spinach, or a combination
• Salt and black pepper, to taste
• 1/2 teaspoon liquid smoke, optional

Optional for serving: ​

• rice, pasta, Crazy About this Cornbread! or Cornbread Biscuits

Directions:

1. In a large pot, heat the olive oil over medium high heat, until it shimmers.
2. Add the white parts of the green 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 broth to the pan, covering the beans (if they are not covered,  add a little extra broth or some water).
5. Add a pinch of freshly ground pepper and optional liquid smoke.
6. Bring the mixture to a simmer, then reduce the heat slightly. Simmer gently for 30-45 minutes, stirring occasionally, until the beans have absorbed most of the broth and are tender. 
7. Meanwhile, prepare cornbread recipe or cooked grain to serve alongside.
8. Meanwhile, rinse and chop the greens, adding the tough stems to the pot early on and adding the more tender leaves closer to the end of the cooking time.**
9. Stir in the green parts of the green onions and season with salt and additional pepper and liquid smoke to taste. 
10. Serve*** overtop rice, pasta, or other grain or alongside Crazy About this Cornbread! or Cornbread Biscuits

*I love "Better than Bouillon" brand No Chicken Base or Vegetable Base.
​**Spinach only needs about 1-2 minutes of cooking time whereas most people prefer their kale and collards to be cooked 15-30 min (I'm not too picky).
​***Leftovers will keep for about 5 days in the refrigerator or up to a few months in the freezer.