Cranberry Bean Stew Recipe

Soak (optional)

Rinse the dried cranberry beans under cold water and pick out any debris. For faster cooking and more even texture, soak beans in cold water to cover by 2 inches for 6–8 hours or overnight. Drain and rinse before using. (If using unsoaked beans, you can increase cooking time in step 4 by 30–45 minutes.)

If soaked, set the drained beans aside. If unsoaked, measure the 2 cups and proceed.

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat until shimmering.

Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.

Stir in the minced garlic and tomato paste and cook 1–2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly.

Add the cranberry beans to the pot along with the crushed tomatoes, thyme sprigs, rosemary, bay leaves, smoked paprika, black pepper and kosher salt. Stir to combine.

Pour in 6 cups of chicken or vegetable stock, scraping the bottom of the pot to loosen any stuck bits. Increase heat to bring the mixture to a gentle boil, then reduce to a simmer.

Partially cover and simmer gently until the beans are tender but not falling apart, 60–90 minutes if pre-soaked, or 90–120+ minutes if unsoaked. Stir occasionally and check liquid level: add up to 1–2 cups hot water or stock if it begins to dry out.

Toward the last 20–25 minutes of cooking (when beans are nearly tender), adjust seasoning: taste and add more salt or pepper as needed. Remove thyme and rosemary stems and discard.

While the stew nears completion, cook the Hobbs bacon. In a medium skillet over medium heat, add the diced Hobbs bacon (no additional oil required). Cook, stirring occasionally, until the fat renders and the bacon is crisp at the edges, about 8–10 minutes.

Using a slotted spoon, transfer about three-quarters of the cooked bacon to a paper towel–lined plate to drain; reserve the rendered bacon fat in the pan for extra flavor if desired.

If you want extra depth, carefully spoon 1 tablespoon of the bacon fat into the stew and stir. (If you prefer less pork fat, skip this.)

Stir the reserved bacon pieces into the stew. Add 1 tablespoon red wine vinegar and the chopped parsley; stir and simmer 2–3 minutes to marry flavors.

If the stew seems too loose, simmer uncovered 5–10 minutes to reduce to desired thickness. If too thick, thin with up to 1/2 cup hot stock or water.

Remove bay leaves. Taste and finish with lemon zest (optional) and a final grind of black pepper. If using, stir in grated Parmesan or sprinkle at serving.

Ladle stew into bowls. Garnish with remaining crispy bacon pieces, extra chopped parsley, and a sprinkle of Parmesan or chili flakes if using.

Serve with crusty bread or creamy polenta alongside to soak up the broth.