From Beans To Apples Cranberry Beans With Tomatoes and Herbs

Ingredients

• ¼ cup olive oil
• 1 large onion, halved lengthwise and cut across in thin slices
• 3 ½ pounds cranberry beans, shelled and soaked in water at least 1 hour, or 3 19-ounce cans cannellini beans, drained and rinsed (see note)
• 2 ¼ pounds tomatoes, cored and cut in 1 1/4-inch chunks
• 6 to 8 fresh sage leaves, chopped fine
• 1 large sprig summer savory or 1 teaspoon dried
• Kosher salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    425 calories; 10 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 15 grams dietary fiber; 6 grams sugars; 21 grams protein; 23 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Place olive oil in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Add onions and stir to coat with oil. Cook, uncovered, for 4 minutes.
2. Drain beans and stir them in. Cook, uncovered, for 3 minutes. Stir in tomatoes, sage and savory. Cook, covered, for 45 minutes, stirring twice.
3. Remove from oven and uncover. Season with salt and pepper. Cook, covered, for 7 minutes to reheat.

• Low-Power Variation: Cook oil as in Step 1 for 3 minutes. Cook onions for 6 minutes. Cook beans as in Step 3 for 5 minutes. Cook with tomatoes and herbs for 1 hour, 8 minutes, stirring twice. Reheat for 11 minutes.
• If using canned cannellini beans, heat oil as in Step 1 for 2 minutes. Stir in onions, tomatoes and herbs. Cook, covered, for 25 minutes. Stir in beans. Cook, covered, 10 minutes. Remove from oven. Season with salt and pepper.