Dried cranberry beans, named for their little red spots, are a versatile ingredient that can be used in various recipes. If you’re wondering how to cook dried cranberry beans in the slow cooker, this guide has got you covered.
A while ago, my son Will stumbled upon a recipe for cranberry bean burgers that piqued his interest. Although we had bought the beans, we never got around to making the burgers. It wasn’t long before I forgot which cookbook the recipe came from.
When I recently stumbled across the dried cranberry beans while tidying up the pantry, I realized it was high time to put them to good use. With all the time spent at home, cooking every meal, I’ve become more inclined to experiment, play, and break free from kitchen routines.
Cranberry beans have a delightful nutty flavor and a creamy, velvety texture that is anything but mealy. We’ve enjoyed them in skillet dishes and even in bean burgers.
Cranberry beans are commonly sold dried in the United States, and they are known for their distinct pink to maroon spots. However, they are also grown fresh in Colombia and enjoy popularity in Italy as well.
As for buying dried cranberry beans, I usually get mine from a natural foods store in my town in Maine. They offer a wide variety of beans in bulk bins. If you don’t have a natural food store nearby, you can also find dried cranberry beans online from reputable sellers such as Bob’s Red Mill and Rancho Gordo. Keep in mind that beans may be scarce at the moment.
To cook cranberry beans, start by rinsing and picking them over. Occasionally, little stones might find their way into the mix, so it’s essential to remove them before cooking. The good news is that the stones are easy to spot.
Once the cranberry beans are soft, they can be used in a myriad of recipes, such as Cranberry Bean Salad with Basil, Mint, and Feta, Cranberry Bean Gartin, or Stewed Cranberry Beans with Kale. I can personally vouch for their deliciousness in a bean burger.
Now, why should you cook cranberry beans in a slow cooker? It all comes down to personal preference. While some people prefer cooking their beans on the stove or using other methods, I am a fan of slow cooking beans to achieve a creamy and tender perfection. One major advantage is the time management aspect. I can simply set them up to cook, go about my day, and have them ready later when I’m ready to use or store them.
Speaking of cooking methods, I often receive inquiries about using an Instapot. However, I personally don’t own one and prefer not to cook with it. But if you’re inclined to use an Instapot, I recommend checking out this post on cooking dried beans from A Mind Full Mom.
In conclusion, cooking dried cranberry beans in the slow cooker is a simple and convenient way to enjoy their nutty flavor and creamy texture. With a little preparation and patience, you can elevate your dishes with these versatile beans. So go ahead and give it a try!
