Vegetarian Baked Cranberry Beans Recipes

Steps:

• Place navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• Drain navy beans and put into a pot with 5 cups water.
• Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour.
• Preheat oven to 250 degrees F (120 degrees C).
• Combine beans, onion, brown sugar, molasses, vinegar, mustard, garlic, nutmeg, and cinnamon in a 2-quart casserole dish with a lid; season with pepper. Place lid on dish.
• Bake in the preheated oven, 5 to 7 hours, stirring halfway through and adding water if mixture is too dry. Remove lid and bake until mixture has reduced to desired thickness, about 1 hour more.

Steps:

• Preheat oven to 325 degrees.
• Place beans in a large pot and add enough water to cover; let soak overnight. Drain and return to pot; add enough water to cover and simmer over medium-high heat for 30 minutes. Drain and transfer to a large bowl; stir in molasses, maple syrup, mustard, and tomatoes. Set aside.
• Coat the bottom of a Dutch oven or a 9-by-13-inch high-sided baking dish with olive oil. Add onions and top with bean mixture. Add enough boiling water to cover bean mixture by 1 inch. Cover Dutch oven with lid or baking dish with parchment paper-lined aluminum foil. Transfer to oven and bake until beans are softened, about 1 1/2 hours, checking water level and adding more as necessary.
• Uncover beans and continue baking until thick and syrupy, about 45 minutes more. Season with salt and pepper and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium-high heat. Add onion and jalapeno. Cook until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 minute. Add bourbon and simmer for 4 minutes. Turn heat off.
• Combine tomato paste, maple syrup, molasses, vinegar, soy sauce, mustard, and paprika in a large bowl; whisk until smooth. Add onion mixture and beans; gently stir to combine.
• Transfer to a baking dish. Cover and cook for 35 minutes. Uncover and cook for 15 more minutes. Remove from the oven and let sit for 5 minutes before serving.

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour to 4 hours, or until softened. , Drain beans and discard liquid. Return beans to Dutch oven. Add cranberry juice; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender. , Drain, reserving cranberry liquid. Place beans in a 2-1/2-qt. casserole or bean pot; add remaining ingredients and 1-1/2 cups of cranberry liquid. Cover and bake at 350° for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes. Add reserved cranberry liquid as needed.

Steps:

• Place beans in a large bowl and cover with 4 cups water; let soak overnight.
• Drain beans and transfer to a medium saucepan; cover with water by 2 inches. Bring water to a boil, reduce heat and skim foam from surface. Continue simmering beans until tender, 30 to 45 minutes, adding more water as necessary. Season beans with salt and set aside to cool in their liquid.
• Preheat oven to 350 degrees. In a medium, heavy-bottomed skillet heat 1/4 cup of olive oil over medium heat. Add onion, carrot, and celery; cook until tender, about 10 minutes. Add garlic and sage, and season with salt; let cook 5 minutes. Stir in tomatoes; cook 5 minutes more and remove from heat.
• Drain beans, reserving liquid. Transfer beans to skillet with vegetables; stir to combine. Pour bean mixture into a medium gratin or baking dish; season with salt. Add enough bean cooking liquid to almost cover. Drizzle with olive oil and top with toasted breadcrumbs.
• Transfer gratin dish to oven and bake for 40 minutes, checking occasionally to make sure the gratin has not dried out. If necessary spoon a little of the bean cooking liquid into the side of the gratin, to avoid wetting the breadcrumbs.

Steps:

• 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.
• Stir shallots and salt into the cooked bacon; cook and stir for 2 to 3 minutes over medium heat. 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 the beans begin to swell, 20 to 25 minutes.
• Uncover and continue cooking bean and bacon mixture until the 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.

Steps:

• Place beans in a Dutch overn or soup kettle.
• Add water to cover by 2".
• Bring to a boil.
• Boil for 2 minutes.
• Remove from heat.
• Cover and let stand for 1 hour.
• Drain beans and discard liquid.
• Return beans to Dutch oven.
• Add cranberry juice.
• Bring to boil.
• Reduce heat.
• Cover and simmer for 1 hour or until the beans are almost tender.
• Drain, reserving cranberry liquid.
• Palce beans in a 2 and 1/2 qt casserole or bean pot.
• Add remaining ingredients and 1 and 1/2 c cranberry liquid.
• Cover and bake at 350 for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes.
• Add reserved cranberry liquid as needed.