18 Flavorful Dry Cranberry Bean Recipes for Healthy Meals

Looking for a delicious way to add protein and fiber to your meals? Dry cranberry beans are the unsung heroes of healthy cooking—earthy, creamy, and packed with flavor! Whether you’re craving a cozy stew, a vibrant salad, or a quick weeknight dinner, we’ve rounded up 18 mouthwatering recipes to inspire your next meal. Get ready to fall in love with these versatile little beans!

Spicy Dry Cranberry Bean Chili

This hearty chili packs a smoky, spicy punch with tender cranberry beans and just the right kick—perfect for cozy weeknights or game-day gatherings.

Ingredients:

• 1 cup dried cranberry beans, soaked overnight
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for heat)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar
• Fresh cilantro, for garnish

Instructions:

1. Drain soaked cranberry beans and set aside.
2. Heat olive oil in a large pot over medium. Add onion and cook for 5 minutes until soft. Stir in garlic, chili powder, smoked paprika, and cayenne; cook for 1 minute until fragrant.
3. Add cranberry beans, diced tomatoes, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until beans are tender.
4. Stir in apple cider vinegar and simmer uncovered for 10 minutes to thicken. Taste and adjust salt or spice if needed.
5. Serve hot, topped with fresh cilantro.

The cranberry beans hold their shape beautifully, giving this chili a rustic texture, while the vinegar brightens the deep smoky flavors.

Tip: For extra richness, stir in a spoonful of tahini before serving—it adds a subtle nutty depth.

Garlic Herb Dry Cranberry Bean Stew

This hearty stew is packed with earthy cranberry beans, fragrant garlic, and fresh herbs—comfort in every spoonful.

Ingredients:

• 1 cup dried cranberry beans, soaked overnight
• 3 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup chopped fresh parsley

Instructions:

1. Drain soaked beans and set aside. Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until translucent.
2. Stir in garlic, dried thyme, smoked paprika, and bay leaf; cook for 1 minute until fragrant.
3. Add cranberry beans, vegetable broth, and tomato paste. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
4. Uncover, stir in salt and black pepper, and simmer for another 15–20 minutes until beans are tender and broth thickens slightly.
5. Remove bay leaf and stir in fresh parsley before serving.

The slow simmer coaxes out the beans’ creamy texture, while smoked paprika adds a subtle smokiness that pairs perfectly with the fresh herbs.

Tip: For extra depth, splash in 1 tbsp balsamic vinegar at the end!

Mediterranean Dry Cranberry Bean Salad

This vibrant salad is packed with creamy cranberry beans, briny olives, and fresh herbs—perfect for a light lunch or a side dish that steals the show.

Ingredients:

• 1 cup dried cranberry beans, soaked overnight and drained
• 4 cups water
• 1/2 cup diced red onion
• 1/2 cup chopped Kalamata olives
• 1/4 cup chopped fresh parsley
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano

Instructions:

1. In a medium pot, combine soaked cranberry beans and water. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 45–50 minutes until tender but not mushy. Drain and let cool slightly.
2. In a large bowl, gently toss the warm beans with red onion, Kalamata olives, and parsley.
3. Drizzle with olive oil and lemon juice, then sprinkle with salt, black pepper, and oregano. Toss again to coat evenly.
4. Let sit for 10 minutes to allow flavors to meld before serving.

The slight warmth of the beans softens the sharpness of the red onion, while the olives add a salty punch—making every bite balanced and satisfying.

Tip: For extra brightness, add a pinch of lemon zest with the juice!

Creamy Dry Cranberry Bean Soup

This rustic soup is a hug in a bowl—velvety, slightly sweet from the cranberry beans, and just hearty enough to feel satisfying without weighing you down.

Ingredients

• 1 cup dried cranberry beans, soaked overnight
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup heavy cream (optional)

Instructions

1. Drain soaked cranberry beans and rinse. In a large pot, heat 2 tbsp olive oil over medium heat. Add diced onion and cook for 5 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add cranberry beans, 4 cups vegetable broth, 1 tsp smoked paprika, 1/2 tsp dried thyme, and 1 bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally, until beans are tender.
3. Remove the bay leaf. Using an immersion blender, blend about half the soup until creamy but still textured. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. For extra richness, swirl in 1/4 cup heavy cream (if using).

The magic here? Blending just half the soup gives you the perfect balance—silky broth with pops of tender beans in every spoonful.

Tip: For a smoky twist, top with crumbled bacon or a drizzle of chili oil before serving.

Roasted Dry Cranberry Bean Tacos

These hearty vegetarian tacos are packed with smoky, crispy roasted cranberry beans and topped with a bright lime crema—perfect for a quick weeknight meal with a gourmet twist.

Ingredients

• 1 cup dried cranberry beans, soaked overnight and drained
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas, warmed
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 cup crumbled queso fresco
• 1 avocado, sliced

Instructions

1. Preheat oven to 400°F. Toss soaked cranberry beans with 1 tbsp olive oil, smoked paprika, cumin, garlic powder, and salt. Spread on a baking sheet in a single layer.
2. Roast for 25–30 minutes, stirring halfway, until beans are crispy and golden brown.
3. Meanwhile, whisk together sour cream and lime juice in a small bowl.
4. Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
5. Assemble tacos: Fill tortillas with roasted beans, then top with lime crema, cilantro, queso fresco, and avocado slices.

The contrast between the crunchy beans and creamy avocado makes these tacos irresistibly satisfying—plus, the smoky spice blend gives them a depth of flavor that’ll surprise everyone at the table.

Tip: For extra heat, add a dash of chili powder to the roasted beans before baking.

Dry Cranberry Bean and Kale Casserole

This hearty casserole combines creamy cranberry beans and earthy kale in a cozy, one-dish wonder that’s perfect for weeknights or potlucks.

Ingredients:

• 1 cup dried cranberry beans, soaked overnight and drained
• 1 bunch kale, stems removed and leaves chopped (about 4 cups)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes
• 1 1/2 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in 3 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp thyme, and 1/4 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Add soaked cranberry beans and 1 1/2 cups vegetable broth. Bring to a simmer, then cover and cook for 20 minutes, stirring occasionally.
3. Uncover, stir in chopped kale, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes until kale wilts slightly.
4. Sprinkle 1/2 cup Parmesan cheese evenly over the top. Transfer skillet to the oven and bake uncovered for 15 minutes until bubbly and golden.

The smoky paprika and Parmesan create a crispy, savory crust that contrasts beautifully with the tender beans and kale.

Tip: For extra richness, drizzle with a little olive oil before serving.

Smoky Dry Cranberry Bean Dip

This creamy, smoky dip is a crowd-pleaser with its rich depth of flavor—perfect for scooping up with crusty bread or veggie sticks.

Ingredients:

• 1 cup dried cranberry beans, soaked overnight and drained
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 cup water (plus more as needed)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a medium pot, combine the soaked cranberry beans and enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 45–50 minutes until tender. Drain.
2. In a skillet over medium heat, warm 2 tbsp olive oil. Add 3 cloves minced garlic and sauté for 1 minute until fragrant. Stir in 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp cayenne (if using), cooking for 30 seconds to toast the spices.
3. Transfer the drained beans and spiced oil mixture to a food processor. Add 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 cup water. Blend until smooth, scraping down the sides and adding more water (1 tbsp at a time) if needed for a creamy texture.
4. Garnish with 2 tbsp chopped parsley and serve warm or at room temperature.

The smoked paprika and cumin give this dip a warm, campfire-kissed flavor that’s balanced by the beans’ natural sweetness. Tip: For extra smokiness, char a red bell pepper and blend it in with the beans.

Dry Cranberry Bean and Sweet Potato Curry

This hearty, spiced curry is a cozy one-pot wonder—creamy sweet potatoes and tender cranberry beans soak up all the warm flavors of coconut and curry.

Ingredients

• 1 cup dried cranberry beans, soaked overnight and drained
• 1 large sweet potato, peeled and diced into 1-inch cubes
• 1 tbsp coconut oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 (14-oz) can full-fat coconut milk
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh cilantro, for garnish

Instructions

1. In a large pot, heat 1 tbsp coconut oil over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, and 1/2 tsp turmeric, stirring to coat the onions. Pour in the coconut milk and 2 cups broth, scraping up any browned bits.
3. Add the soaked cranberry beans and bring to a simmer. Cover and cook for 45 minutes, stirring occasionally.
4. Stir in the sweet potato, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 20–25 minutes, until the beans and sweet potatoes are tender.
5. Serve topped with fresh cilantro.

The creamy coconut milk balances the earthy beans and sweet potatoes, while the spices add just the right warmth—no bland bites here!

Tip: For extra richness, swirl in a spoonful of coconut cream just before serving.

Dry Cranberry Bean and Sausage Skillet

Dry Cranberry Bean and Sausage Skillet

This hearty one-pan wonder combines creamy cranberry beans with savory sausage for a rustic dish that’s packed with flavor and ready in under an hour.

Ingredients:

• 1 cup dried cranberry beans, soaked overnight and drained
• 12 oz smoked sausage (like andouille or kielbasa), sliced into ½-inch rounds
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp dried thyme
• 1 bay leaf
• 3 cups low-sodium chicken broth
• 1 tbsp apple cider vinegar
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the sausage and cook for 4–5 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, sauté the onion for 3 minutes until softened. Add the garlic, 1 tsp smoked paprika, ½ tsp thyme, and 1 bay leaf, stirring for 1 minute until fragrant.
3. Add the soaked cranberry beans, 3 cups chicken broth, 1 tbsp apple cider vinegar, ½ tsp salt, and ¼ tsp black pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 35–40 minutes, stirring occasionally, until beans are tender.
4. Return the sausage to the skillet and cook uncovered for 5 minutes to thicken the sauce slightly. Discard the bay leaf.
5. Garnish with fresh parsley and serve warm.

The tangy vinegar and smoky paprika give this dish a depth of flavor that pairs perfectly with crusty bread or over rice.

Tip: For a quicker version, substitute 2 cans of drained cranberry beans and reduce broth to 1 cup—simmer for just 10 minutes!

Dry Cranberry Bean Hummus with Tahini

This creamy, nutty hummus swaps chickpeas for cranberry beans, giving it a subtly sweet twist that pairs perfectly with warm pita or crunchy veggies.

Ingredients:

• 1 cup dried cranberry beans, soaked overnight and drained
• 3 tbsp tahini
• 2 tbsp extra-virgin olive oil (plus extra for drizzling)
• 2 tbsp lemon juice
• 1 small garlic clove, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp smoked paprika
• 2–3 tbsp cold water

Instructions:

1. In a medium pot, cover the soaked cranberry beans with 2 inches of water. Bring to a boil, then reduce heat and simmer for 45–50 minutes until tender. Drain, reserving 1/4 cup cooking liquid.
2. In a food processor, combine the cooked beans, 3 tbsp tahini, 2 tbsp olive oil, 2 tbsp lemon juice, minced garlic, 1 tsp cumin, and 1/2 tsp salt. Blend until smooth, scraping down the sides as needed.
3. With the processor running, drizzle in 2–3 tbsp cold water (or reserved bean liquid) until the hummus reaches your desired consistency.
4. Transfer to a bowl, drizzle with extra olive oil, and sprinkle with 1/4 tsp smoked paprika.

The cranberry beans lend a velvety texture and earthy sweetness you won’t get from traditional hummus—ideal for impressing guests or upgrading your snack game.

Tip: For extra depth, toast the cumin in a dry skillet for 30 seconds before adding it to the processor.

Dry Cranberry Bean and Quinoa Stuffed Peppers

These hearty stuffed peppers are packed with protein and earthy sweetness, making them a satisfying vegetarian meal that even meat-lovers will adore.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup cooked dry cranberry beans (or canned, drained and rinsed)
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish just large enough to hold the peppers upright.
2. In a skillet, heat 1 tbsp olive oil over medium. Add diced yellow onion and cook for 3 minutes until soft. Stir in 2 cloves minced garlic, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
3. Remove skillet from heat. Fold in cooked quinoa, cooked cranberry beans, and 1/4 cup chopped parsley until combined.
4. Divide the filling evenly among the peppers, packing gently. Place upright in the dish, cover with foil, and bake for 30 minutes.
5. Uncover, sprinkle with 1/2 cup crumbled feta, and bake for another 10 minutes until cheese is lightly golden.

The cranberry beans add a creamy texture that pairs perfectly with the nutty quinoa, while the feta gives a salty tang to balance the sweetness of the peppers.

Tip: For extra smokiness, swap the feta for grated smoked gouda.

Dry Cranberry Bean and Tomato Risotto

This hearty risotto combines creamy arborio rice with earthy cranberry beans and sweet tomatoes for a comforting dish that feels both rustic and elegant.

Ingredients:

• 1 cup dried cranberry beans, soaked overnight and drained
• 1 1/2 cups arborio rice
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, with juices
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the soaked cranberry beans and arborio rice, stirring to coat in the oil. Pour in 1/2 cup white wine and simmer until mostly absorbed, about 2 minutes.
3. Stir in the diced tomatoes with their juices, 1 tsp salt, and 1/2 tsp black pepper. Begin adding the warm vegetable broth, 1 cup at a time, stirring frequently and allowing each addition to absorb before adding the next (about 20 minutes total).
4. Once the rice is tender and creamy, remove from heat and stir in the 1/4 cup Parmesan cheese and 2 tbsp parsley.

The cranberry beans add a meaty texture that makes this risotto satisfying enough to stand alone, while the tomatoes brighten every bite.

Tip: For extra depth, finish with a drizzle of good olive oil and a sprinkle of flaky sea salt.

Dry Cranberry Bean and Spinach Pasta

This hearty pasta dish combines earthy cranberry beans and fresh spinach for a satisfying, protein-packed meal that comes together in under 30 minutes.

Ingredients:

• 8 oz dry pasta (penne or fusilli work well)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 (15 oz) can cranberry beans, drained and rinsed
• 4 cups fresh spinach, roughly chopped
• 1/2 cup vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (plus extra for serving)

Instructions:

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
3. Add cranberry beans and cook for 2 minutes, stirring occasionally. Pour in vegetable broth and simmer for 3 minutes to soften the beans slightly.
4. Stir in spinach, salt, and black pepper. Cook for 2 minutes until spinach wilts.
5. Add drained pasta to the skillet along with 1/4 cup reserved pasta water. Toss to combine, adding more pasta water if needed to create a light sauce.
6. Remove from heat and stir in Parmesan cheese.

The creamy cranberry beans melt into the sauce while keeping their shape, giving every bite a rustic, comforting texture.

Tip: For extra richness, swap the Parmesan for crumbled feta or goat cheese.

Dry Cranberry Bean and Cornbread Casserole

This hearty casserole combines creamy cranberry beans with sweet cornbread for a comforting dish that’s perfect for potlucks or cozy weeknights.

Ingredients:

• 1 cup dried cranberry beans, soaked overnight and drained
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15-oz) can diced tomatoes, undrained
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 (8.5-oz) box cornbread mix (plus ingredients listed on the box, typically milk and egg)
• 1/2 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. In a deep skillet, heat 2 tbsp olive oil over medium. Add diced onion and sauté for 3 minutes until soft. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add soaked cranberry beans, 1 (15-oz) can diced tomatoes, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper. Stir well, then simmer uncovered for 15 minutes, stirring occasionally.
3. Meanwhile, prepare cornbread mix according to package instructions. Pour the bean mixture into a greased 9×9-inch baking dish, then spoon the cornbread batter evenly over the top.
4. Bake at 375°F for 25 minutes, then sprinkle with 1/2 cup cheddar cheese. Bake 5 more minutes until the cheese melts and the cornbread is golden.
5. Garnish with 2 tbsp fresh parsley before serving.

The contrast of fluffy cornbread and savory beans makes every bite satisfying—plus, the smoked paprika adds a subtle depth that’ll have everyone asking for seconds.

Tip: For extra texture, stir 1/2 cup corn kernels into the cornbread batter before baking.

Dry Cranberry Bean and Avocado Wrap

This hearty, plant-powered wrap is packed with creamy avocado and earthy cranberry beans—perfect for a quick lunch that feels fresh but satisfying.

Ingredients:

• 1 (15-oz) can cranberry beans, drained and rinsed
• 1 ripe avocado, sliced
• 2 large whole wheat tortillas
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. In a bowl, mash half the cranberry beans with a fork. Stir in the remaining whole beans, lime juice, cumin, salt, and black pepper.
2. Heat olive oil in a skillet over medium. Warm each tortilla for 30 seconds per side until pliable.
3. Spread the bean mixture evenly over the tortillas. Top with avocado slices, feta cheese, and cilantro.
4. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.

The contrast of creamy avocado and tangy feta against the spiced beans makes every bite exciting—no boring wraps here!

Tip: For extra crunch, add a handful of shredded cabbage or carrot slaw before rolling.

Dry Cranberry Bean and Mushroom Stir-Fry

This hearty stir-fry brings earthy mushrooms and tender cranberry beans together with a savory-sweet glaze—perfect for a quick weeknight meal with a gourmet touch.

Ingredients:

• 1 cup dried cranberry beans, soaked overnight and drained
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. In a medium pot, cover the soaked cranberry beans with water and simmer for 45–50 minutes until tender. Drain and set aside.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Add the mushrooms and cook for 5–6 minutes until browned.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the cooked beans, 1 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp smoked paprika, and 1/4 tsp black pepper. Toss to coat and cook for 2–3 minutes until glazed.
5. Remove from heat and sprinkle with 1/4 cup chopped parsley.

The maple syrup caramelizes into a glossy glaze that clings to every bite, balancing the smokiness of the paprika and the umami of the mushrooms.

Tip: For extra depth, swap half the olive oil for toasted sesame oil.

Dry Cranberry Bean and Lentil Soup

This hearty soup is a cozy hug in a bowl, with earthy cranberry beans and tender lentils simmered in a smoky, aromatic broth.

Ingredients:

• 1 cup dried cranberry beans, soaked overnight
• 1 cup dried green or brown lentils
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Drain the soaked cranberry beans and rinse the lentils. Set aside.
2. In a large pot, heat 2 tbsp olive oil over medium heat. Add the onion and carrots, sautéing for 5 minutes until softened. Stir in the garlic, 1 tsp smoked paprika, and 1 tsp cumin; cook for 1 minute until fragrant.
3. Add the cranberry beans, lentils, 6 cups vegetable broth, and diced tomatoes (with juices). Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally, until beans are tender.
4. Stir in 1 tsp salt and ½ tsp black pepper. Simmer uncovered for 10 minutes to thicken slightly.
5. Ladle into bowls and garnish with fresh parsley.

The smoky paprika and creamy cranberry beans make this soup deeply satisfying—perfect for ladling over crusty bread or serving with a crisp salad.

Tip: For extra richness, swirl in a spoonful of Greek yogurt just before serving.

Dry Cranberry Bean and Zucchini Fritters

These crispy, veggie-packed fritters are a fantastic way to use up summer zucchini, with nutty cranberry beans adding heft and flavor.

Ingredients:

• 1 cup cooked dry cranberry beans (or canned, drained and rinsed)
• 1 medium zucchini, grated (about 1 1/2 cups)
• 1/4 cup finely chopped red onion
• 1 large egg, lightly beaten
• 1/4 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, mash the cranberry beans lightly with a fork, leaving some texture. Add the grated zucchini, red onion, egg, flour, garlic powder, smoked paprika, salt, and black pepper. Stir until just combined.
2. Heat the olive oil in a skillet over medium heat. Scoop 2-tbsp portions of the mixture into the pan, flattening slightly with a spatula. Cook for 3–4 minutes per side until golden brown and crisp.
3. Transfer to a paper towel-lined plate to drain. Repeat with remaining batter, adding more oil if needed.

The cranberry beans give these fritters a satisfying bite, while the zucchini keeps them light—perfect for a meatless meal or snack.

Tip: Serve with a dollop of lemony yogurt or avocado crema for extra brightness.

Conclusion

With 18 delicious and nutritious dry cranberry bean recipes, there’s something here for every home cook to love! Whether you’re craving soups, salads, or hearty mains, these dishes are sure to impress. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these wholesome meals too. Happy cooking!