Inspired by Chef John's favorite Spanish restaurant in San Francisco, Ramblas, this side dish features big, meaty beans stewed with corn, citrus, and currants.

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium heat. Cook garlic slices in hot oil until lightly toasted, about 30 seconds.

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  • Pour 1/2 cup chicken stock over the garlic; add cranberry beans, corn, tomato, currants, lemon zest, salt, and black pepper, respectively, and stir. Sprinkle 1 pinch oregano over the beans mixture.

  • Bring the mixture to a simmer, reduce heat to medium-low, add another splash chicken stock, and cook at a simmer, stirring occasionally and adding more broth to keep mixture from becoming dry, until the beans are completely tender, about 45 minutes.

  • Stir remaining oregano into the beans mixture; transfer to a plate and garnish with lemon zest.

Cook's Note:

You may substitute vegetable stock for chicken stock if you prefer.

Nutrition Facts

278 calories; protein 13.1g 26% DV; carbohydrates 41.7g 13% DV; fat 8.1g 12% DV; cholesterol 0.2mg; sodium 181.6mg 7% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2017
Delicious. And very easy to make just takes a bit of time to cook. I made a few changes.... Being a vegan I swapped the stock to low sodium vegetable stock and when there was about 20 minutes left to go I added some frozen peas and frozen spinach because I'm always looking to add more veggies in a dish. Also I covered it so the beans would cook better. I will definitely make it again. Read More
(1)

Most helpful critical review

Rating: 2 stars
10/22/2015
Cooking time inadequate. Should have been covered while cooking. Came out so so. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/11/2017
Delicious. And very easy to make just takes a bit of time to cook. I made a few changes.... Being a vegan I swapped the stock to low sodium vegetable stock and when there was about 20 minutes left to go I added some frozen peas and frozen spinach because I'm always looking to add more veggies in a dish. Also I covered it so the beans would cook better. I will definitely make it again. Read More
(1)
Rating: 2 stars
10/22/2015
Cooking time inadequate. Should have been covered while cooking. Came out so so. Read More