The Stove
Cranberry Pot Beans
You can think of these Cranberry Beans as Pinto Beans Lite.
Ingredients · Servings 12
- 2 cups dried cranberry beans
- 2-3 tablespoons lard (or oil)
- 1 small onion (roughly chopped)
- 1 teaspoon salt (plus more to taste)
- 2-3 quarts cold water
Method · 125 min
- Sort through the beans and discard any rocks or shriveled beans
- Rinse the beans and drain well
- Add beans to a wide saucepan or pot and cover with at least 12 cups of water, or so the water level is 2" above the beans
- Add the roughly chopped onion and 2-3 tablespoons of lard (or oil)
- Bring to a boil. Reduce heat to a simmer and let simmer for 2-3 hours partially covered. Ensure that the water level is well above the beans by adding more water if you need to (I added an additional 4-6 cups of water to this batch).
- Start biting into them after 1 1/2 hours. If they are hard or grainy they need a little more time.
- Once done add 1 teaspoon of salt and simmer for another 10-15 minutes. Take a final taste for salt. (I added another generous pinch to this batch).
- If you want, portion into 1 cup sized bags (or jars). Include plenty of the broth in the portion bags.
They have a similar taste to pintos but are creamier and slightly less 'beany'. Reduce heat to a simmer and let simmer for 2-3 hours partially covered. Ensure that the water level is well above the beans by adding more water if you need to (I added an additional 4-6 cups of water to this batch).
If they are hard or grainy they need a little more time. Once done add 1 teaspoon of salt and simmer for another 10-15 minutes. Going to Take a final taste for salt. (I, another generous pinch to this batch).
If you want, portion into 1 cup sized bags (or jars). Include plenty of the broth in the portion bags.