Recipe: Cranberry Beans with Broccolini

This recipe makes a perfect side for pork, chicken, veal, or beef.

Red and white cranberry beans

Number of Servings: 24 1/4-cup servings or 12 1/2-cup servings


  • 3/4 pound broccolini
  • 1/4 to 1/2 cup extra virgin olive oil
  • 1 clove peeled and chopped garlic
  • Kosher salt to taste
  • Black pepper to taste
  • 1 pound cooked Michigan cranberry beans


In a large pot, bring four quarts of salted water to boil. Cut the broccolini florets and stalks into bitesize pieces. Add broccolini to boiling water and cook until soft and tender, about five to six minutes.

In a large sauté pan, warm four tablespoons of olive oil. Add the chopped garlic and gently sauté until golden. Drain the broccolini, reserving the water to reheat the cranberry beans, and add to sautéed garlic, tossing to mix together. Season with salt and freshly cracked black pepper.

Reheat the cranberry beans in the simmering salted water. Drain and add the hot cooked beans to the sautéed broccolini, stirring them together. Generously add 1/4 cup or more extra virgin olive oil, to your taste preference. Check and adjust seasonings as necessary.

Serve the cranberry beans and broccolini with grilled or roasted pork, chicken, veal or beef.

Recipe provided courtesy of John Korycki, Director of Culinary Education at Kalamazoo Valley Community College