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braised cranberry beans
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5 from 1 vote

Braised Cranberry Beans

Here, a classic recipe from Marcella Hazan gets topped with a crisp salad of bitter greens. "“To Marcella, one of the ultimate pleasures in life was warm beans with good olive oil,” said her husband, Victor Hazan.
Prep Time20 mins
Cook Time1 hr
Course: Main Course
Cuisine: American
Keyword: cranberry beans, marcella hazan, shell beans
Servings: 6
Calories: 361kcal
Author: Molly Watson


  • 2 pounds fresh cranberry beans
  • 4 cloves garlic
  • 1/4 cup olive oil
  • 4 large fresh sage leaves
  • 1/2 teaspoon salt
  • freshly ground black pepper

For the salad

  • 4 cups frisée or radicchio
  • 1 shallot
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil
  • 1/4 teaspoon ground mustard


  • 1. Shell the cranberry beans. Peel and crush the garlic cloves.
  • Heat a medium pot or large saute pan over medium-high heat. Add the olive oil, cranberry beans, garlic, sage leaves, and salt along with 1/2 cup of water. Bring to a simmer, cover, reduce heat to low, and cook—stirring every 10 to 15 minutes or so and adding additional water, 2 or 3 tablespoons at a time if the pot seems dry—until the beans are tender and the flavors are fully blend-ed, about 60 minutes (up to 90 if start-ing with soaked dried beans instead of fresh).
  • 3. While the beans cook, wash and dry the greens. Peel and mince the shallot. Put the shallot in a large salad bowl with the vinegar and salt; let sit 10 minutes. Whisk in the oil and mustard. Plop the greens on top and set aside; toss to coat the greens evenly with the dress-ing just before serving.
  • Season the beans to taste with plenty of black pepper. Serve the beans warm or at room temperature, drizzled with a generous dose of fruity extra-virgin olive oil and topped with the salad.


This recipe is from our fall ebook. It's a free download when you subscribe to our newsletter.
Photos: Erin Scott