Have you ever thought about how to cook and what to do with fresh cranberry beans? This recipe is just what you need. It is quick, simple, and super flavorful.
A Guide to Cooking Fresh October Beans
October beans are a fantastic fall crop. Their rich, hearty flavor is perfect for the cooler weather. If you’ve recently picked or purchased fresh October beans, you may be wondering how best to cook them. Read on for tips on preparing these seasonal favorites.
What are October Beans?
October beans go by several names, including cranberry beans, borlotti beans, and Roman beans They are a type of Phaseolus vulgaris in the legume family. The beans are cream-colored with red speckles and stripes, resembling the colors of cranberries.
Fresh October beans have a sweet, nutty taste and creamy texture. They are delicious in soups, stews casseroles, and pasta dishes. When dried October beans work well in most recipes calling for pinto or kidney beans.
Selecting and Preparing Fresh October Beans
Follow these guidelines when buying and prepping fresh October beans:
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Look for beans that are plump and firm with bright, even coloration. Avoid beans with spots, shriveling, or cracking.
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Store fresh beans in a paper bag in the refrigerator for up to one week. Do not wash before storing.
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Rinse beans just before cooking. Remove any strings or stems and discard any discolored or misshapen beans.
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October beans can have a tough outer skin, so many recipes suggest soaking 4-6 hours before cooking. Quick-soaking by bringing beans to a boil and letting stand 1 hour also works.
Cooking Methods for Fresh October Beans
You can use various cooking techniques to bring out the best in fresh October beans:
Simmering
- Place beans in a pot and cover with water or broth. Bring to a boil then reduce heat.
- Simmer 30-60 minutes until tender, adding more liquid if needed. Season with herbs.
Sautéing
- Heat olive oil in a pan over medium heat. Cook onions or garlic briefly.
- Add beans and sauté 5-10 minutes until lightly browned. Season as desired.
Roasting
- Toss beans in olive oil, salt, and pepper. Spread on a sheet pan.
- Roast at 400°F 15-20 minutes, stirring halfway through. Finish with lemon juice and herbs.
Steaming
- Add beans to a steamer basket or colander over boiling water.
- Steam 6-10 minutes until just tender. Toss with olive oil, salt, and pepper.
Slow Cooking
- Combine beans, stock, and seasonings in a slow cooker.
- Cook on low for 6-8 hours until beans are very soft. Thicken sauce if desired.
Grilling
- Toss beans in oil and seasonings. Thread onto skewers.
- Grill over medium heat, turning occasionally, for 8-12 minutes until charred in spots.
Microwaving
- Place beans in a microwave-safe dish with a bit of water.
- Microwave on high 2-3 minutes until heated through. Top with grated cheese or sauce.
Tips for Cooking Fresh October Beans
Follow these tips for the best results when cooking fresh October beans:
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Add acidic ingredients like tomatoes, wine, or citrus at the end to prevent toughening beans’ skins.
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Undercook beans slightly if adding to soups or stews; they will continue cooking.
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If beans begin to foam while simmering, skim off the foam to prevent bursting skins.
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Beans tend to soften and lose their shape with extended cooking. simmer gently and stir minimally.
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For creamier beans, cook 4-6 hours on low heat with lid tilted. Check liquid levels occasionally.
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Flavor cooked beans with herbs, garlic, onions, tomatoes, greens, Parmesan, bacon, sausage, etc.
Simple Serving Suggestions
Here are a few easy ways to put cooked October beans to delicious use:
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Toss with pasta, olive oil, and grated Parmesan
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Layer in lasagnas and casseroles
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Add to vegetable or bean soups
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Top salads and bowls with garlicky bean spread
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Mash beans with olive oil and herbs as a dip or sandwich spread
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Sauté beans and greens with garlic and red pepper flakes
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Purée beans with stock for a velvety soup
With their hearty flavor, creamy texture, and bold speckled appearance, fresh October beans lend themselves wonderfully to fall meals. Follow these tips on selecting, preparing and cooking October beans to enjoy this seasonal treat at its best.
What are cranberry beans?
Have you ever heard of cranberry beans ?
I know, I know. Thanksgiving is over, and after all the cooking, eating, and leftovers, you probably don’t want to hear the word “cranberry” again until next year.
But dont worry, cranberry beans actually have nothing to do with cranberries. They are white beans with cool deep pinkish-red lines that give them their name. They taste nice and nutty. Unfortunately, cranberry beans lose their beautiful color once cooked, but they are still deliciously creamy and flavorful.
How to cook cranberry beans
We had never heard of cranberry beans before, but we couldn’t say no when we saw them at the local market the other day. They looked so pretty, we had to buy them. Because we love trying new things, we didn’t know what the inside would look like or how they would taste. But we decided to give them a try anyway.
So when we got home, we opened up the pods, and these little guys were inside. Really cool looking, arent they?.
We were trying to figure out what to do with them, when the light went on. We thought of an old friend from the north of Spain who taught us how to make fresh black beans in his home country. Super simple, but bursting with flavor.
The ingredients are simple: really good olive oil, garlic, herbs, and water. Thats it! You will have a flavorful pot of beans in 20-25 minutes. A super simple recipe that lets the flavor of the cranberry beans shine!.
You can buy dry cranberry beans if you can’t find fresh ones. You will need to soak them overnight before cooking them, though. The cooking time will be longer, about 30-45 minutes, and you will need more water.
How To Preserve ANY KIND of Freshly Shelled Beans- Canning October Beans
FAQ
Do you need to soak October beans before cooking?
How do you fix October beans?