Stewed Cranberry Beans Recipe

Soak the beans

Rinse 2 cups dried cranberry beans. Place in a large bowl and cover with about 6 cups cold water. Soak at least 6 hours or overnight. Drain and rinse before cooking.

Simmer the beans

In a large heavy-bottomed pot or Dutch oven, add the drained beans, 4 cups low-sodium stock and 1 bay leaf. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a low simmer. Partially cover and simmer until beans are tender but not collapsing, about 50–70 minutes depending on age of beans. Skim any foam that rises.

Salt the beans

When beans are nearly tender (about 10–15 minutes before done), stir in 1.5 tsp kosher salt. Continue simmering until fully tender. Remove and discard bay leaf. If beans become too dry, add up to 1/2 cup additional stock or water to reach a saucy consistency.

Toast the dried chiles

While beans simmer, warm a dry skillet over medium heat. Toast 2 stemmed, seeded dried chiles for 20–40 seconds per side until fragrant and slightly puffed but not burnt. Remove to a bowl.

Soak and purée chiles

Pour 1/2 cup hot water over the toasted chiles and let sit 10 minutes to soften. Transfer chiles and their soaking liquid to a blender. Add 1 tsp chopped chipotle in adobo (adjust to heat preference) and purée until smooth. If very thick, add a tablespoon of the bean cooking liquid or water to reach a saucy texture.

Cook aromatics

In a 12-inch skillet, heat 2 tbs neutral oil over medium heat. Add 1 cup diced onion and 1 diced carrot, sauté until translucent and lightly golden, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant. Stir in 1 tsp ground cumin, 1/2 tsp smoked paprika and 1/2 tsp black pepper; cook 30 seconds to bloom the spices.

Combine chile purée and aromatics

Pour the chile purée into the skillet with the aromatics. Cook, stirring, 2–3 minutes to integrate flavors and reduce rawness. Add the finely chopped tomato (or 1/2 cup crushed tomatoes) and simmer 4–5 minutes until the tomato has broken down and the mixture smells cohesive.

Add chile sauce to beans

Ladle the chile–tomato mixture into the pot with the simmering beans. Stir gently to combine. Simmer together 8–12 minutes so the beans absorb the toasted chile flavor. If the stew seems too thick, add 1/4 cup stock at a time to reach desired sauciness.

Finish seasoning

Turn off the heat and stir in 1 tbs fresh lime juice, 1 tsp red wine vinegar and 1/4 cup chopped cilantro. Taste and adjust salt (add up to 1/2 tsp more if needed) and acidity.

Rest and serve

Let the stew rest 5 minutes so flavors meld. Serve warm, garnished with optional crumbled queso fresco and sliced scallions if using.