Cranberry Beans with Parsley Pesto

Photo: Gentl & Hyers; Styling: Kendra Smoot

Fresh-from-the-pod cranberry beans are creamy and delicious, especially when adorned with a mixture of herbs, nuts, and cheese. Serve alongside grilled lamb or pork, or enjoy a larger serving as a vegetarian entrée.

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 193
  • Fat: 7.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.6g
  • Protein: 9.5g
  • Carbohydrate: 24.3g
  • Fiber: 9.6g
  • Cholesterol: 1mg
  • Iron: 2.5mg
  • Sodium: 246mg
  • Calcium: 77mg

Ingredients

  • 2 quarts water
  • 4 cups shelled fresh cranberry beans (about 2 1/4 pounds unshelled beans)
  • 1 teaspoon salt
  • 1 1/4 cups chopped seeded plum tomato (about 2 large)
  • 1/2 cup finely chopped red onion
  • 3/4 cup fresh parsley leaves
  • 1/2 cup fresh basil leaves
  • 2 tablespoons grated fresh Parmesan cheese
  • 2 tablespoons chopped walnuts, toasted
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove

Preparation

  1. 1. Bring 2 quarts water to a boil in a large saucepan; stir in cranberry beans and 1 teaspoon salt. Reduce heat, and simmer, uncovered, 40 minutes or until beans are tender. Drain beans; place in a large bowl. Stir in tomato and onion.
  2. 2. Combine parsley and remaining ingredients in a food processor; process until finely chopped, scraping sides of bowl occasionally. Add herb mixture to the bean mixture, and toss to combine. Serve at room temperature.
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