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Cranberry Beans with Pico de Gallo

Cranberry Beans with Pico de Gallo
Calories 345 (18% from fat)
Fat 7 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 587 mg.
Carb. 53 gram
Fiber 28 gram
Sugar 12 gram
Sugar Alcohol 0 gram
Protein 17 gram

Ingredients


1 pound dried cranberry beans (also called cacahaute, cargmanto or borlotti beans), soaked overnight

1 large white onion, chopped

2 cloves (2 teaspoons) garlic, minced & divided
water

Sofrito

2 Tbsp. olive oil

2 large tomatoes (about 6.4 oz. each), chopped

2 dried ancho or guajillo chiles, stemmed, seeded and cut into strips

1 tsp. kosher salt, plus more to taste

Pico de Gallo

10 plum tomatoes, chopped

1/3 cup red onion, finely diced

1/2 serrano chile, stemmed, seeded and diced

1 Tbsp. olive oil

1/4 cup fresh lime juice

1/2 cup lightly packed cilantro leaves

1/2 tsp. kosher salt


This combines the hearty flavor of red lentils and bulgur. Then it's finished off with a tasty mint butter. The original version of this recipe was posted on saveur.com

Cranberry Beans with Pico de Gallo

1. BEAN PREPARATION: There are two options.

a. Put dry beans in a pot and add 4 cups of hot water. Turn heat on high and boil for 2 minutes, then set aside for 1 hour.
b. Put dry beans in a bowl and cover with 4 cups of water. Let stand overnight. Then drain and rinse beans.

2. Chop the onion up. Put half into a large pot and set the other half aside.

3. Add the cranberry beans to the pot and 1 teaspoon of the minced garlic cloves. Then add enough water to cover the beans by 3 inches.

4. Turn the heat on high, bring to a boil and then reduce heat to the lowest setting it will go. Cover and cook for 90 minutes.

Cranberry Beans Cooking

Sofrito Directions

5. While the beans are cooking, pour the oil into a non-stick medium sized fry pan. Then saute the remaining chopped onion and teaspoon of garlic over medium heat. Cook until the onion starts to soften, about 5 minutes.

6. Add the tomatoes and chiles, then cook till the tomatoes break down, release their liquid, become very soft and most of the liquid has evaporated. That takes about 10 minutes. Remove from heat.

7. After the beans have cooked for 90 minutes, stir in the sofrito and increase the heat to high until pot is boiling. Then reduce heat to medium low, so it's still boiling but not boiling over. Cook for about 45 to 90 minutes uncovered, until the beans are very soft and starting to break apart. Stir about every 5 minutes. The liquid will reduce by about one-third but the beans will remain brothy.

8. Stir in the salt and taste. Add more if needed.

Pico De Gallo

9. In a mixing bowl combine the tomatoes, onion, chile, olive oil, lime juice, cilantro and salt.

Cranberry Beans with Pico de Gallo

10. When the beans are cooked, divide them between 6 bowls. Top each portion with pico de gallo. You can store each serving in the refrigerator for about 5 days and in the freezer for 3 months.

11. Serve hot with tortillas.

Yield: 6 Servings


 Cranberry Beans with Pico de Gallo

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later. Put the pico de gallo on top before freezing.

Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.



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