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Braised Cranberry Beans with Quick-Pickled Tomatoes

Braised Cranberry Beans with Quick-Pickled Tomatoes

By Julia RackowApril 7, 2020

  • Makes
    4-6 servings
  • Cook Time
    1¾ hours
  • Slow Cook Time
    8 to 8½ hours
  • Active time plus cooling
    35 minutes active
  • Rating

This dish was inspired in part by recipe in “Spice,” by chef Ana Sortun, an expert in Mediterranean cuisine. Cranberry beans (also called Roman beans or borlotti beans) are cooked with butter and aromatics, then are finished with quick-pickled tomatoes that add acidity to brighten the earthiness of the beans. Plain yogurt and a fistful of chopped fresh flat-leaf parsley are excellent, but optional, garnishes. These beans are excellent as a side dish to roasted or grilled meats, or you can serve them as a vegetarian main, perhaps with a cucumber salad and crusty bread alongside.

Tip

Don't use double-concentrated tomato paste (the type often sold in a tube), as its strong flavor will overwhelm the other ingredients. Opt instead for regular tomato paste sold in a can.

Ingredients
  • 2

    cups dried cranberry beans (see note), rinsed and drained

  • Kosher salt and ground black pepper

  • ½

    teaspoon baking soda

  • 1

    pint grape or cherry tomatoes, roughly chopped

  • 1

    tablespoon lemon juice, plus lemon wedges to serve

  • 3

    tablespoons salted butter

  • ¼

    cup tomato paste

  • 1

    medium yellow onion, chopped

  • 4

    medium garlic cloves, smashed and peeled

  • 2

    medium carrots, halved lengthwise and sliced about ½ inch thick

  • 3

    medium celery stalks, sliced about ½ inch thick

  • 3

    bay leaves

  • 1

    cinnamon stick

  • 2

    teaspoons dried mint

Step 1

In a 6-quart Instant Pot, stir together the beans, 2 teaspoons salt, the baking soda and 6 cups water. Lock the lid in place and move the pressure valve to Sealing.

Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting.

Press Cancel, then carefully open the pot. Using potholders, carefully remove the insert from the housing and drain the beans in a colander; return the insert to the housing. Rinse the beans under cool water; set aside.

In a small bowl, stir together the tomatoes, lemon juice and 1 teaspoon salt; cover and refrigerate until ready to use.

Select Normal/Medium Sauté on the Instant Pot. Add the butter and melt. Add the tomato paste, onion, garlic, carrots, celery, bay and cinnamon. Cook, stirring occasionally, until the onion is softened, about 5 minutes.

Add the mint, 1 tablespoon salt and 2 teaspoons pepper, scraping up any browned bits. Add the drained beans and 3 cups water; stir to combine, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes.

When pressure cooking is complete, let the pressure reduce naturally for 20 minutes, then release any remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Remove and discard the bay and cinnamon, then stir in the lemon-pickled tomatoes. Select More/High Sauté, bring to a simmer and cook, stirring occasionally, just until the tomatoes begin to soften, about 3 minutes.

Press Cancel to turn off the pot. Taste and season with salt and pepper. Serve with lemon wedges.