How To Cook Creamy Vegan Cranberry Beans {Recipe}

Vegan Cranberry Beans Slow-Simmered to Creamy, Herb-Laced Perfection

Now listen here, my flavor-seekin' brothers and sisters—this cranberry beans recipe ain’t just simmerin’, it’s struttin’ like Showbiz and AG on a “Next Level” loop, smooth and steady with soul-soaked bass.

You want to elevate pantry staples into flavor-packed stunners with just a few key moves. Beans are your vehicle and these beans will get you there fast.

We takin’ fresh cranberry beans (can be made with dried cranberry beans too) and coaxin’ ‘em to creamy, tender perfection low and slow, like a groove that don’t quit for 90 minutes or more. If using dried beans, soaked beans are the way to go to keep cooking time down.

Use fresh vegetables to flavor the beans and keep things vegan. Culantro steps in bold, throwin’ herbal shade deeper than cilantro ever could, while padron peppers bring that smoky sass with just a kiss of heat. Swiss chard adds a silky earthiness, swirlin’ around the beans like background vocals holdin’ down the track.

Beats and Eats (music to pair with cranberry beans)

And yo, that “Next Level” beat matches the build-up: slow, confident, and punchy when it hits.

If you can’t find culantro, sub in cilantro—but know you missin’ a little bit of that bassline magic. This dish can be made with pinto beans or kidney beans too! You can find cranberry beans in the dry bean aisle at some grocery stores, but definitely in Caribbean focused markets.

Pair with tender reverse seared pork chops, fried sweet plantains, or a bowl of buttery and cheesy baked grits to ride this groove all the way home.

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

Vegan Stewed Beans

Creamy and delicious beans recipe featuring cranberry beans with layers of flavor for a comforting vegan side dish.

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Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Course: Side Dish

Cuisine: American

Servings: 8 people

Calories: 52kcal

Author: Marwin Brown

Ingredients

• ▢ 1 lb fresh beans if using dried you'll need to soak before cooking
• ▢ 4-5 garlic cloves diced,
• ▢ 1 yellow onion diced
• ▢ 1 medium bell pepper diced
• ▢ 5-6 padron peppers substitute other mild chili peppers or remove the seeds from any spicy ones like )serrano, jalapeno, fresno)
• ▢ 2-3 celery stems whole
• ▢ 2 medium carrots peeled
• ▢ 2-3 medium tomatoes core removed
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon allspice
• ▢ 1-2 bay leaves
• ▢ 2-3 culantro leaves substitute fresh cilantro (¼ cup roughly chopped)
• ▢ 2-3 large swiss chard leaves cleaned, de-stemmed, and roughly chopped
• ▢ 1 ½ cups Vegetable Stock
• ▢ 1 cup Water or enough to cover the beans completely

Instructions

Make spice mix

• Combine paprika, allspice, salt, and pepper in a small mixing bowl. Set aside.

Make Sofrito

• Dice garlic, bell peppers, and onions. Saute them in a pan with olive oil 1-2 minutes. Add a pinch or two of the dry seasoning mix.

Cook The Beans

• Add the beans to the pot and mix them with the sofrito. Add a bit more seasoning plus the peeled but uncut carrots, whole celery, tomatoes, vegetable stock, water, bay leaf, patron peppers, and half the remaining spice mix. Bring beans to a boil then reduce to a simmer covered for 30-40 minutes.

Puree The Vegetables

• Remove vegetables (carrots, celery, padron peppers, and tomatoes) from the pot of beans. Place veggies in a food processor along with a ¼ cup or more of the cooking liquid, and the culantro then puree to a thick paste.
• Add pureed mix, last of the seasoning, and the Swiss chard. Cook another 15 minutes. Stir and serve.

Video

Notes

I used fresh beans for this recipe so soaking the beans was unnecessary. However, if you use dry beans you’ll definitely need to soak them prior to cooking.

Cranberry beans are heirloom, so you’ll likely find them at farmer’s markets or specialty grocery stores. Depending on the location you can find them in the bulk section with other dry beans.

Your sofrito can be as simple or complex as you prefer. I kept things very simple with your base ingredients (garlic, onions, and peppers). Sofrito is a Caribbean thing - using aromatic ingredients to add a layer of flavor to any dish.

Don’t skip the puree step. This is a major flavor bomb! First off the vegetables cooked whole infuse the beans with fresh flavor vegetables. The vegetables absorb the flavors from the beans as well.

Adding the culantro to the puree adds a fresh herbal and brightening element to the dish. All these flavors are married together by adding the puree back.

Culantro and cilantro are cousins. Culantro is primarily found in ethnic markets focused on Caribbean or Latin markets. Culantro has more intense flavor, but if it’s not available feel free to substitute cilantro.

This approach to cooking beans works for most beans. Feel free to substitute red, kidney, navy, lima, etc. as subs for cranberry beans.

Serve these beans with other sides like instant pot green beans and coconut rice. 

Nutrition

Calories: 52kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 520mg | Potassium: 406mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4789IU | Vitamin C: 47mg | Calcium: 52mg | Iron: 1mg

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