Olive Oil Braised Beans
Debbie Matenopoulos is making beans with garlic and cherry tomatoes.


  • 2 pounds Fresh Scarlet Runner Beans in the pod (shelled you should have 1-1 ½ pounds)
  • 3 ounces Hard Cured Salami, small dice (~⅔ cup)
  • 1 pint Cherry Tomatoes
  • 1 sprig Rosemary
  • 2 fresh Bay Leaves
  • 3 cups Stock or Water
  • ¾ cup Olive Oil
  • Juice of one Lemon
  • Salt and Pepper to taste
  • 5-6 large Garlic Cloves, smashed

Olive Oil Braised Cranberry Beans - Home & Family


1. Heat 3-quart sauté pan over medium-high heat. Add diced salami and toss/cook until slightly crisped and some fat has rendered, about 5 minutes.

2. Add tomatoes and garlic cloves to pan, toss to coat with rendered fat, and cook 3-5
minutes, until tomatoes are slightly blistered.

3. Add freshly shelled beans to pan, stir/toss to combine.

4. Add rosemary and bay leaves.

5. Add water and olive oil, season with salt and pepper (you can be aggressive with both, the
beans absorb quite a bit of water). Stir to combine.

6. Bring pan to a boil, then drop heat to medium-low and simmer until beans are tender.
Depending on how recently the beans were harvested, this can take anywhere from 45
minutes to 75 minutes. Beans are done when they pierce or mash easily with a fork- but are
not yet falling apart. Liquid should reduce until it’s almost gone (except for the oil). If at any
time during the cooking process it appears that the liquid has dropped too low in the pan (i.e.,
the beans are drying out), add more water by the ½ cup until they’re just barely covered

7. When beans are done, remove from heat, stir in lemon juice to taste and serve.

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