Slowcooked or Braised Cranberry Beans

Shelling beans with sage

The Spruce / Molly Watson

Prep: 10 mins
Cook: 90 mins
Total: 100 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
558 Calories
15g Fat
82g Carbs
27g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 558
% Daily Value*
Total Fat 15g 20%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 311mg 14%
Total Carbohydrate 82g 30%
Dietary Fiber 22g 80%
Protein 27g
Calcium 259mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fresh cranberry beans (or other fresh shelling beans) are wonderful cooked slowly in a bit of liquid with crushed garlic cloves and sage leaves. These are delicious hot, warm or even at room temperature. Leftovers can be cooked with rice and served with a tangy green salad or tossed with a bit of minced red onion and canned tuna.


  • 1 pound fresh cranberry beans in their pods
  • 4 cloves garlic
  • 1/4 cup extra-virgin olive oil (plus more for serving if you like)
  • 4 large leaves fresh sage
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Shell the cranberry beans. Peel and crush the garlic cloves.

  3. Heat a medium pot or large saute pan over medium-high heat. Add 1/4 cup olive oil, cranberry beans, garlic, sage leaves, salt and pepper to the pot along with 1/2 cup 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 beans are tender and flavors are fully blended about 90 minutes.

  4. Serve the beans warm or at room temperature, drizzled with fruity extra-virgin olive oil.