Type what you have

Ingredients

• ✓ cranberry bean
• water
• olive oil
• red wine vinegar
• parsley
• dill weed
• salt
• black pepper
• cucumber
• red onion
• grape tomato
• salt
• black pepper

Instructions

1. 1 Sort and rinse cranberry beans. Place in a pot with water over medium-high heat; cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.
2. 2 Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ cranberry bean
• vegetable broth
• olive oil
• butter
• onion
• garlic
• rosemary
• bay leaf
• sage
• carnaroli rice
• white wine
• tomato sauce

Instructions

1. 1 Pour vegetable broth into a large saucepan and bring to a boil. Add fresh cranberry beans and return to a boil. Reduce heat and simmer until beans are soft but not mushy, 20 to 25 minutes. Remove beans with a slotted spoon, leaving the vegetable broth over the heat source on medium-low.
2. 2 Heat olive oil and butter in a large saucepan over medium-high heat. Add onion, garlic, whole rosemary sprig, bay leaf, and sage. Sauté until onion is soft and translucent, about 7 minutes. Add rice and stir to toast the rice, 2 to 3 minutes. Once rice is toasted, add drained beans and stir until well coated.
3. 3 Add white wine and stir until wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding 1/2 cup of broth at a time, stirring continuously, until the liquid is absorbed and the rice is al dente. Add tomato sauce and stir until creamy and thick. This whole process will take about 18 minutes.
4. 4 Remove risotto from the heat source and let stand for 2 minutes. Remove rosemary twig, bay leaf, and sage and serve.

By Buckwheat Queen

Ingredients

• ✓ cranberry bean
• olive oil
• onion
• chicken broth
• water
• italian seasoning
• bay leaf
• red pepper flakes
• rosemary
• thyme
• cotechino sausage
• swiss chard
• olive oil
• salt
• black pepper

Instructions

1. 1 Place cranberry beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2. 2 Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Stir in onion. Cook, stirring, until onions are softened and translucent, 6 to 8 minutes. Stir in cranberry beans, chicken broth, water, Italian seasoning, bay leaf, red pepper flakes, rosemary, and thyme.
3. 3 Pierce Cotechino all over with the tip of a knife, then place in broth and beans mixture. Bring to a simmer, skimming any foam that accumulates. Reduce heat to low; cook until beans are tender, 1 hour. Transfer Cotechino to a cutting board; discard string and casing, then slice into 1/4-inch rounds.
4. 4 Stir Swiss chard into bean and broth mixture. Simmer until chard is wilted, 3 to 4 minutes. Season with salt and black pepper to taste.
5. 5 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Working in batches, cook the Cotechino rounds until crisped and browned, about 1 minute per side. Ladle beans into bowls and top with Cotechino rounds.

By John Mitzewich

Ingredients

• ✓ cranberry bean
• olive oil
• bacon
• ham
• celery
• onion
• carrot
• garlic
• tomato
• chicken broth
• brown rice
• salt
• pepper
• white bean
• parsley

Instructions

1. 1 In a large pot over medium heat, cook bacon in olive oil until brown. Stir in ham and cook a few minutes more. Stir in celery (reserve the leaves), onion and carrot and cook until vegetables are tender, 5 minutes. Stir in garlic and cook 1 minute more.
2. 2 Stir in tomatoes, broth, rice, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until vegetables are soft and rice is nearly tender.
3. 3 Stir in cranberry beans and white beans and heat through. Stir in parsley and celery leaves and remove from heat. Serve hot.

By Harriet Cariello

Ingredients

• ✓ cranberry bean
• carrot
• onion
• celery
• red bell pepper
• olive oil
• potato
• carrot
• zucchini
• pumpkin
• onion
• oregano
• rosemary
• bay leaf
• vegetable broth
• salt
• gluten-free elbow pasta
• hot pepper
• parmesan cheese

Instructions

1. 1 Place cranberry beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
2. 2 Shred carrot, yellow onion, celery, and red pepper in a food processor to create a sofrito mixture.
3. 3 Heat oil in a 7-quart pressure cooker over medium-high heat. Add sofrito mixture and saute until softened, 3 to 5 minutes. Add soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Cook and stir until warmed through, 3 to 5 minutes more. Add oregano, rosemary, and bay leaf. Stir well to coat vegetables with oil and seasonings.
4. 4 Add enough broth to cover vegetables by 1 inch. Close the pressure cooker lid and bring up to pressure, about 10 minutes. Cook an additional 10 minutes from the first whistle.
5. 5 Allow pressure to release naturally and remove lid, about 10 minutes. Taste and adjust salt if necessary. Add additional broth to allow for cooking the pasta. Bring to a boil and add pasta. Cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Add more boiling broth if needed during cooking.
6. 6 Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.

By Buckwheat Queen

Ingredients

• ✓ cranberry bean
• sage
• rosemary
• bay leaf
• kitchen twine
• chickpea lasagna sheet
• olive oil
• onion
• carrot
• red bell pepper
• green bean
• cherry tomato
• garlic
• bird's eye chile
• water
• vegetable bouillon
• salt
• black pepper
• water
• olive oil

Instructions

1. 1 Soak beans in water, 8 hours to overnight.
2. 2 Drain beans and briefly rinse under cold water. Allow to drain.
3. 3 Tie sage, rosemary, and bay leaf with kitchen twine. Set aside. Break lasagna sheets into uneven pieces that are relatively the same size.
4. 4 Heat a stovetop pressure cooker over medium-high heat. Add 2 tablespoons oil, onion, carrots, and red bell pepper; stir until onion is translucent. Add drained beans, herb bundle, green beans, cherry tomatoes, garlic, and chile pepper. Stir to ensure beans are evenly distributed. Add 4 cups water and bouillon cube. Secure the lid and bring to pressure. Cook for 8 minutes from the first whistle.
5. 5 Turn off heat and allow pressure to release naturally according to manufacturer's instructions. Remove cover and discard herb bundle. Season stew with salt and pepper. Bring to a boil. Add pasta pieces a few at a time, stirring constantly to avoid sticking.
6. 6 Add boiling water a little at a time if the stew becomes too thick. Stir frequently until pasta is tender yet firm to the bite, about 8 minutes. Ladle into 4 bowls. Top each bowl with 1 teaspoon extra-virgin olive oil.

By Buckwheat Queen

Ingredients

• ✓ cranberry bean
• parsley
• parmigiano-reggiano cheese
• olive oil
• black pepper
• salt
• ditalini pasta
• swiss chard
• salt
• italian seasoning
• red pepper flakes
• chickpea
• cabbage
• plum tomato
• water
• chicken broth
• garlic
• celery
• onion
• pancetta
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
2. 2 Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.
3. 3 Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
4. 4 Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
5. 5 Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.

By John Mitzewich

Ingredients

• ✓ cranberry bean
• water
• bay leaf
• vegetable bouillon
• olive oil
• yellow onion
• bell pepper
• tomato sauce
• tomato paste
• white sugar
• mustard
• apple cider vinegar
• chipotle flake
• paprika

Instructions

1. 1 Cover beans with water in a large pot and allow to soak for 6 to 8 hours. Drain and rinse under cold running water.
2. 2 Cover soaked beans with fresh water about 3 inches above the top of the beans and bring to a boil over medium-high heat. Add bay leaf and 1/2 of the bouillon cube. Reduce heat and simmer until beans are al dente, about 45 minutes.
3. 3 Drain beans and reserve the liquid. Discard bay leaf.
4. 4 Heat olive oil in a large pot. Add onion and bell pepper; cook until soft and translucent, about 5 minutes. Add drained beans and stir to combine. Add remaining 1/2 bouillon cube, tomato sauce, tomato paste, sugar, mustard, vinegar, chipotle flakes, and paprika. Stir and simmer until sauce has cooked down and beans are soft but not mushy, about 20 minutes. Add some of the reserved bean stock if necessary to keep it from burning, but not too much to make it soupy. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ cranberry bean
• olive oil
• onion
• chicken broth
• beer
• picante sauce
• cilantro
• jalapeno pepper
• garlic
• oregano
• cumin
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function.
2. 2 Add oil to the pot and let heat for about 1 minute. Add onion and cook for 2 minutes. Turn Sauté function off.
3. 3 Add cranberry beans, chicken broth, beer, picante sauce, cilantro, jalapeño peppers, garlic, oregano, and cumin; stir to combine. Close and lock the lid.
4. 4 Select high pressure according to the manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 15 minutes. Season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ cranberry bean
• tubettini
• pancetta
• bacon
• onion
• carrot
• celery
• garlic
• chicken broth
• tomato
• rosemary
• bay leaf
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tubettini and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
2. 2 Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add pancetta and cook until fat has been rendered, about 5 minutes. Add onion, carrots, and celery; saute, stirring frequently, until translucent, about 4 minutes. Add garlic and cook for 1 minute.
3. 3 Pour 1/4 cup chicken broth into the pressure cooker and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Add remaining chicken broth, cranberry beans, diced tomatoes with juice, bay leaves, salt, and pepper.
4. 4 Close and lock the lid of the pressure cooker and close the valve. Select Manual pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
6. 6 Transfer 2 cups of soup, with as many beans as possible, to a mini food processor; blend until smooth. Place back into the pot and stir. Ladle soup into bowls, add the reserved pasta, and serve.

By Bren

Ingredients

• ✓ cranberry bean
• ham bone
• water
• navy bean
• wheat berry
• celery salt
• thyme
• oregano
• worcestershire sauce
• black pepper
• lentil
• salt
• black pepper
• tomato
• avocado
• green onion

Instructions

1. 1 Place ham bone in a slow cooker. Pour in enough water to cover. Cook on Low until you have a fragrant stock, 12 to 15 hours.
2. 2 Place navy beans, cranberry beans, and wheat berries in a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
3. 3 Remove ham bone from stock. Add beans and wheat berries. Stir in celery salt, thyme, oregano, Worcestershire sauce, and black pepper. Cook on High until beans are tender yet firm to the bite, about 4 hours.
4. 4 Stir lentils into the slow cooker. Cook on High until tender, about 1 hour. Season with salt and black pepper. Serve soup topped with diced tomatoes, avocado, and green onions.

By Jessica Collin

Ingredients

• ✓ cranberry bean
• oregano
• chervil
• parsley
• hot chile paste
• olive oil
• cayenne pepper
• lemon juice
• lemon zest
• rosemary
• black pepper
• chicken broth
• garlic
• salt
• shallot
• bacon drippings
• bacon
• olive oil

Instructions

1. 1 Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.
2. 2 Stir shallots and salt into cooked bacon; cook and stir over medium heat for 2 to 3 minutes. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer until beans begin to swell, 20 to 25 minutes.
3. 3 Uncover and continue cooking bean and bacon mixture until liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.

By John Mitzewich