I have had a bag of dried cranberry beans in my pantry for about a year. While I was recently cleaning my kitchen, I came upon this bag yet again! I thought to myself, I have ignored you for far too long Mr. Cranberry Bean. And so I made this delicious cranberry bean chili and it was super simple and it’s dedicated to that bag of beans sitting in your pantry. If you don’t have cranberry beans, then you can use any other bean that you have – pinto, kidney, navy. Just adjust your cooking time based on the bean. The cranberry bean is notorious for taking way too long to cook, but we had our handy dandy Instant Pot and so that helped a lot! Also, we soaked our beans overnight, which also helped.
- Cranberry beans (1.5 cup)
- Vegetable Broth (2 cups)
- Tomatoes (2 medium sized, finely chopped)
- Celery (2, finely chopped)
- Onion (1, finely chopped)
- Carrot (2, peeled and finely chopped)
- Garlic (10-12 cloves, finely chopped)
- Tomato paste (1 tablespoon)
- Smoked Paprika (2 teaspoon)
- Cayenne pepper (1 teaspoon)
- Olive oil
- Do yourself a favor and soak the cranberry beans overnight. It will significantly shorten you cooking time .
- In the Instant Pot, heat up 2 tablespoon of olive oil on “Saute” mode. Once the oil is hot, add the garlic, onion, celery, and carrot. Let the vegetable mixture cook until softened, about 7-8 minutes.
- Next, add the tomato paste and the tomatoes. Cook for another 3-4 minutes.
- Follow by adding the drained soaked beans. Cook for 2-3 minutes. Add the vegetable broth. You don’t need as much vegetable broth because you soaked your beans and the tomatoes also release a lot of water. At this point, you can add your paprika, cayenne pepper and salt to taste.
- Now, change the Instant Pot to “Manual Pressure” mode and cook on high for about 25 minutes. Once it is done, manually release the pressure.
- Serve in a large bowl and enjoy!