Fresh Cranberry Beans with Lemon and Olive Oil

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

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Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 14%
  • Fat: 4.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 16g
  • Carbohydrate: 42.4g
  • Fiber: 7.6g
  • Cholesterol: 0.0mg
  • Iron: 3.6mg
  • Sodium: 290mg
  • Calcium: 87mg

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

  1. Bring water and salt to a boil in a stockpot. Add beans. Reduce heat, and simmer 15 minutes or until beans are tender. Drain.
  2. 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.

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