Fresh Cranberry Beans with Lemon and Olive Oil

Fresh Cranberry Beans with Lemon and Olive Oil Recipe
Karry Hosford
Fresh cranberry beans are available at farmers' markets and farm stands. Once shelled, they freeze well. Just blanch them briefly in boiling water, drain, cool and freeze in zip-top plastic bags. If you can't find them in your area, substitute another fresh shelled bean, such as fava or baby lima beans. Fresh beans need little embellishment beyond olive oil and sea salt.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 264
Caloriesfromfat 14 %
Fat 4.2 g
Satfat 0.7 g
Monofat 2.6 g
Polyfat 0.6 g
Protein 16 g
Carbohydrate 42.4 g
Fiber 7.6 g
Cholesterol 0.0 mg
Iron 3.6 mg
Sodium 290 mg
Calcium 87 mg

Ingredients

4 cups water
2 teaspoons sea salt
3 pounds fresh shelled cranberry beans (about 7 3/4 cups)
1/4 cup fresh lemon juice
2 tablespoons chopped fresh cilantro
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper

Preparation

Bring water and salt to a boil in a stockpot. Add beans. Reduce heat, and simmer 15 minutes or until beans are tender. Drain.

Combine lemon juice and remaining ingredients in a small bowl; stir well with a whisk. Combine juice mixture and beans, tossing to coat. Serve at room temperature or chilled.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

July 2002
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