Some people spend their holidays bouncing around between the homes of many family members. Breakfast with this side of the family, lunch with the in-laws, dinner with grandparents and so on. And, sadly for them, they’ll probably end up eating much of the same food at each house they visit. Want to wow your guests with a unique dish that’s sure to stand out? Let everyone else serve canned cranberry sauce, you’ve got these delicious baked cranberry beans. This spicy, filling vegetarian side dish is one for the recipe books!
Serves 4 – 8
2 cups Bob’s Red Mill Cranberry Beans, sorted and rinsed
1-1/2 cups chopped yellow onion (about 1 large)
2 Tbsp. paprika
1 bay leaf
1 tsp. salt
6 cups water
3 Tbsp. + 1/4 cup organic canola oil, divided
2 Tbsp. diced, canned chipotle peppers in adobo sauce
2 cups thinly sliced yellow onion (about 1 large)
- In a medium pot over medium-high heat, add 1 tablespoon canola oil. When heated, add chopped onion and cook for about 5 minutes or until soft. Add cranberry beans, bay leaf, water and chipotle peppers with sauce. Bring to a boil, reduce to simmer and cook covered for 60-80 minutes until beans are soft.
- Meanwhile, preheat oven to 400 degrees F.
- In a small pan over medium heat, add 1/4 cup canola oil and sauté paprika for 1-2 minutes or until fragrant. Add paprika and salt to cooked beans and mix. Remove bay leaf.
- In a separate, larger sauté pan over medium heat, add remaining 2 tablespoons oil. Sauté onions for 5-10 minutes or until soft.
- In a 9×9-inch baking pan, pour beans and top with sliced onions. Bake for 30 minutes or until top is crusty.