Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
cook:
50 mins
total:
65 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; carbohydrates 41.7g; fat 8.1g; cholesterol 0.2mg; sodium 181.6mg. Full Nutrition
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Reviews (3)

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