26+ Hearty and Easy Crockpot Cranberry Bean Recipes for Every Meal

Crockpot meals are a true blessing for busy days when you want a hearty, delicious meal without the hassle of constant monitoring.

Cranberry beans, known for their creamy texture and slightly sweet flavor, are a perfect ingredient to use in a slow-cooked dish.

These beans not only absorb the flavors of the other ingredients but also add a wonderful richness to any recipe.

From soups to stews and even casseroles, cranberry beans bring a delightful twist to your crockpot meals.

In this blog post, we’ve gathered over 26 fantastic crockpot cranberry bean recipes that will make your meal planning a breeze.

Whether you’re a fan of plant-based dishes or love adding a bit of protein, these recipes are versatile and perfect for any diet.

Get ready to fill your crockpot with simple, nutritious ingredients and enjoy flavorful, comforting meals every day of the week.

26+ Hearty and Easy Crockpot Cranberry Bean Recipes for Every Meal

Crockpot cranberry bean recipes are a fantastic way to explore new flavors while saving time in the kitchen.

The slow-cooking process allows the beans to develop rich, deep flavors that make each dish a comforting treat.

With over 26 recipe ideas to choose from, you’ll never run out of inspiration for your next family dinner or meal prep session.

From savory soups to hearty stews and unique casseroles, there’s something for everyone.

So grab your crockpot, gather your ingredients, and start cooking!

You’ll love the convenience and taste of these easy-to-make, delicious dishes.

Hearty Crockpot Cranberry Bean Chili

A perfect blend of hearty and wholesome ingredients, this chili is a cozy option for cool evenings. Cranberry beans add a creamy texture, while a medley of vegetables and spices create a deep, satisfying flavor. This is a dish you can set and forget, letting the slow cooker do all the hard work.

Ingredients:

• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 1 can (14.5 oz) diced tomatoes
• 1 cup tomato sauce
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1 cup vegetable broth (or chicken broth for non-vegetarian)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Rinse and drain the soaked cranberry beans, then add them to the crockpot.
2. Add the diced tomatoes, tomato sauce, onion, bell peppers, garlic, chili powder, cumin, smoked paprika, and cayenne pepper.
3. Pour in the vegetable broth, season with salt and pepper, and stir well to combine.
4. Cook on low for 7-8 hours or high for 4-5 hours until the beans are tender.
5. Taste and adjust seasonings if necessary.
6. Serve warm, garnished with fresh cilantro, alongside crusty bread or over rice.

This chili is a nourishing and flavorful meal, ideal for meal prep or feeding a crowd. The cranberry beans provide a creamy base that soaks up all the delicious spices, making it a dish you’ll want to add to your regular rotation.

Crockpot Cranberry Bean and Kale Soup

This cranberry bean and kale soup is a light yet nutrient-packed meal, perfect for when you’re craving something wholesome. The earthy flavor of cranberry beans pairs beautifully with the slight bitterness of kale and the aromatic broth.

Ingredients:

• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 1 medium onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 3 cups chopped kale
• 1 tbsp olive oil
• Salt and pepper to taste
• Parmesan cheese (optional, for garnish)

Instructions:

1. Rinse and drain the soaked cranberry beans and place them in the crockpot.
2. Add the onion, carrots, celery, and garlic to the pot.
3. Pour in the vegetable broth, then add thyme, the bay leaf, salt, and pepper.
4. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beans are tender.
5. About 20 minutes before serving, stir in the chopped kale and olive oil.
6. Remove the bay leaf, taste for seasoning, and adjust as needed.
7. Serve hot, topped with a sprinkle of Parmesan cheese if desired.

This soup is a comforting and nutritious meal that feels like a warm hug on a chilly day. The tender cranberry beans and vibrant kale make every spoonful satisfying and full of flavor.

Slow Cooker Cranberry Bean and Sausage Stew

Rich, hearty, and packed with flavor, this cranberry bean and sausage stew is perfect for anyone who craves a deeply satisfying meal. The beans’ creamy texture combines beautifully with the savory sausage and aromatic spices, making this dish a true crowd-pleaser.

Ingredients:

• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 1 lb smoked sausage or chorizo, sliced
• 1 large onion, diced
• 2 cups diced potatoes
• 1 can (14.5 oz) diced tomatoes
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp oregano
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a skillet and brown the sausage slices on both sides. Transfer to the crockpot.
2. Add the cranberry beans, onion, potatoes, diced tomatoes, garlic, chicken broth, smoked paprika, oregano, and red pepper flakes to the crockpot.
3. Stir everything together, then cover and cook on low for 6-8 hours or high for 4-5 hours.
4. Once the beans and potatoes are tender, taste the stew and adjust seasonings if necessary.
5. Serve hot, garnished with fresh parsley and a side of crusty bread.

This stew is a robust and filling dish that brings a depth of flavor to your table. The cranberry beans soak up the smoky and savory essence of the sausage, creating a balanced and indulgent meal you’ll want to make again and again.

Crockpot Cranberry Bean and Sweet Potato Curry

A vibrant, warming curry that’s perfect for cozy nights, this dish combines the creamy texture of cranberry beans with the sweet richness of sweet potatoes. The aromatic spices and coconut milk create a rich, comforting flavor that will leave you coming back for more.

Ingredients:

• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add the cranberry beans, sweet potatoes, onion, garlic, ginger, curry powder, turmeric, and cumin to the crockpot.
2. Pour in the coconut milk, vegetable broth, and diced tomatoes, then stir well to combine.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beans and sweet potatoes are tender.
4. Taste and adjust seasonings as needed.
5. Serve hot, garnished with fresh cilantro.

This curry is a rich and hearty dish that offers a perfect balance of sweet and savory flavors. The creamy coconut milk and tender sweet potatoes pair wonderfully with the cranberry beans, making it a dish that’s both comforting and nourishing.

Crockpot Cranberry Bean and Mushroom Risotto

Creamy and rich, this risotto combines the velvety texture of cranberry beans with earthy mushrooms and a subtle hint of Parmesan. The slow cooking process infuses every grain of rice and bean with a deliciously warm flavor.

Ingredients:

• 1 ½ cups arborio rice
• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 2 cups mushrooms, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup dry white wine
• 1 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste
• ½ cup grated Parmesan cheese

Instructions:

1. Heat the olive oil in a skillet and sauté the onion, garlic, and mushrooms until soft and fragrant.
2. Transfer the sautéed mixture to the crockpot, and add the arborio rice, cranberry beans, vegetable broth, white wine, thyme, salt, and pepper.
3. Stir to combine, then cover and cook on low for 4-5 hours, stirring once or twice to ensure even cooking.
4. Once the rice is tender and creamy, stir in the Parmesan cheese.
5. Taste and adjust seasoning if necessary, and serve warm.

This risotto is the perfect comfort food. The combination of tender cranberry beans and earthy mushrooms creates a creamy, satisfying dish that’s both luxurious and filling. Ideal for a cozy meal at home or when entertaining guests.

Crockpot Cranberry Bean and Spinach Frittata

This frittata takes a delicious twist by using cranberry beans as a base, offering a hearty and protein-packed meal. Combined with spinach, eggs, and cheese, it’s a savory and filling dish perfect for breakfast, brunch, or dinner.

Ingredients:

• 1 ½ cups cranberry beans (soaked overnight or pre-cooked)
• 6 large eggs
• 1 cup spinach, chopped
• ½ cup shredded cheddar cheese
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet and sauté the onion and red bell pepper until soft.
2. Add the cranberry beans and spinach to the skillet, cooking for an additional 2 minutes until the spinach wilts.
3. Transfer the mixture to the crockpot.
4. In a separate bowl, whisk together the eggs, cheddar cheese, salt, and pepper.
5. Pour the egg mixture over the bean and veggie mixture in the crockpot, stirring to combine.
6. Cover and cook on low for 3-4 hours, or until the eggs are fully set.
7. Once done, slice and serve warm.

This frittata is a versatile dish, whether you enjoy it as a light meal or a hearty breakfast. The cranberry beans add a creamy, satisfying texture that perfectly complements the fluffy eggs and savory vegetables.

Crockpot Cranberry Bean and Beef Stew

A rich and filling stew, this recipe combines tender beef with the creamy texture of cranberry beans and a flavorful mix of root vegetables. It’s a perfect dish for a cold winter evening or whenever you want something comforting and substantial.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 4 cups beef broth
• 2 carrots, peeled and sliced
• 2 potatoes, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

Instructions:

1. Place the beef stew meat, cranberry beans, carrots, potatoes, onion, and garlic into the crockpot.
2. Pour in the beef broth and add Worcestershire sauce, thyme, rosemary, salt, and pepper.
3. Stir everything together, then cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the beans are fully cooked.
4. Taste and adjust seasoning as needed.
5. Serve hot, and enjoy!

This stew is a hearty and satisfying meal, full of deep, comforting flavors. The cranberry beans add a rich texture to the dish, making it feel even more luxurious and fulfilling. Perfect for a family dinner or a gathering with friends.

Crockpot Cranberry Bean and Zucchini Pasta

A light and vibrant pasta dish, this recipe combines the freshness of zucchini with the richness of cranberry beans, creating a healthy and filling meal. The slow cooker lets the flavors blend beautifully, making this a simple yet delicious dinner option.

Ingredients:

• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 2 medium zucchinis, sliced
• 1 can (14.5 oz) diced tomatoes
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 4 cups vegetable broth
• 12 oz pasta (penne or rotini work well)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Add the cranberry beans, zucchini, diced tomatoes, garlic, Italian seasoning, and vegetable broth to the crockpot.
2. Stir to combine, then cover and cook on low for 6-7 hours or high for 3-4 hours, until the beans are tender.
3. About 30 minutes before serving, cook the pasta according to package instructions and drain.
4. Stir the cooked pasta into the crockpot, and adjust seasonings with salt and pepper.
5. Serve with fresh basil and a drizzle of olive oil.

This pasta dish is a light and wholesome meal that still feels hearty, thanks to the cranberry beans. The zucchini and tomatoes provide fresh, vibrant flavors, making it a perfect weeknight meal that’s easy to make and even easier to enjoy.

Crockpot Cranberry Bean and Quinoa Salad

This refreshing salad combines the earthy flavor of cranberry beans with the nutty texture of quinoa, making it a perfect side dish or light meal. With fresh herbs and a tangy vinaigrette, this salad is both satisfying and healthy.

Ingredients:

• 1 cup quinoa
• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 small red onion, diced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the quinoa according to package instructions and set aside to cool.
2. Add the cooked cranberry beans, cucumber, bell pepper, and red onion to the crockpot.
3. Once the quinoa is cool, add it to the crockpot mixture.
4. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper, then pour over the salad.
5. Stir everything together and refrigerate for at least 2 hours to allow the flavors to meld.
6. Serve cold, garnished with fresh parsley.

This quinoa salad is a refreshing and healthy choice for a light lunch or side dish. The creamy cranberry beans pair perfectly with the crunchy vegetables, and the lemon vinaigrette adds a burst of freshness. It’s an ideal recipe for meal prep and can be enjoyed throughout the week.

Crockpot Cranberry Bean and Roasted Red Pepper Soup

This creamy and savory soup is perfect for warming up on chilly days. The combination of roasted red peppers and cranberry beans creates a rich, comforting base, and the smoky flavor adds an extra layer of depth to the dish.

Ingredients:

• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 2 roasted red peppers (from a jar or freshly roasted)
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp thyme
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a blender or food processor, blend the roasted red peppers until smooth.
2. Add the cranberry beans, blended red peppers, onion, garlic, smoked paprika, cumin, thyme, vegetable broth, salt, and pepper to the crockpot.
3. Stir well to combine, then cover and cook on low for 7-8 hours or high for 4-5 hours, until the beans are tender.
4. Once cooked, use an immersion blender to puree the soup until smooth and creamy (optional).
5. Taste and adjust seasonings as necessary.
6. Serve hot, garnished with fresh parsley.

This soup is a delicious and creamy treat that blends the rich flavors of roasted red peppers with the comforting texture of cranberry beans. It’s perfect as a starter or as a main course served with crusty bread.

Crockpot Cranberry Bean and Chicken Cacciatore

This slow-cooked, Italian-inspired dish is a perfect comfort food with the addition of cranberry beans. Tender chicken, mushrooms, tomatoes, and herbs simmer together in a savory sauce that’s enhanced by the creamy cranberry beans.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 cup sliced mushrooms
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Place the chicken thighs in the crockpot, then add the cranberry beans, onion, garlic, mushrooms, diced tomatoes, chicken broth, oregano, basil, red pepper flakes, salt, and pepper.
2. Stir everything together, then cover and cook on low for 7-8 hours or high for 4-5 hours, until the chicken is tender and the beans are cooked through.
3. Once done, shred the chicken with two forks and stir it back into the sauce.
4. Taste and adjust seasonings as needed.
5. Serve hot, garnished with fresh basil.

This chicken cacciatore is a rich, flavorful meal that’s made even more hearty by the cranberry beans. The tender chicken and savory tomato sauce are the perfect match, and the beans add extra creaminess and texture. It’s a wonderful, satisfying meal for any night of the week.

Crockpot Cranberry Bean and Eggplant Parmesan

A comforting twist on classic eggplant Parmesan, this crockpot version includes cranberry beans for added heartiness. The beans complement the rich layers of eggplant, marinara sauce, and melted cheese, making this dish a filling and satisfying meal.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 3 cups marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup breadcrumbs (optional, for extra crunch)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Lightly salt the eggplant slices and let them sit for about 30 minutes to draw out moisture. Pat dry with a paper towel.
2. Heat the olive oil in a skillet and lightly brown the eggplant slices on both sides.
3. Layer the bottom of the crockpot with a few spoonfuls of marinara sauce, then add a layer of eggplant slices.
4. Top with cranberry beans, mozzarella, and Parmesan cheese.
5. Continue layering with sauce, eggplant, beans, and cheese, ending with a layer of cheese on top.
6. Cover and cook on low for 5-6 hours or high for 3-4 hours, until the eggplant is tender and the cheese is melted.
7. If using breadcrumbs, sprinkle them on top during the last 30 minutes of cooking for a crispy finish.
8. Serve hot, garnished with fresh basil.

This eggplant Parmesan is a comforting and flavorful dish that’s hearty and filling with the addition of cranberry beans. The slow cooker makes it easy to prepare and results in a deliciously melty, savory meal everyone will love.

Crockpot Cranberry Bean and Corn Chowder

A creamy and hearty chowder that’s packed with flavor, this dish features cranberry beans alongside sweet corn, potatoes, and a touch of spice. It’s a perfect blend of ingredients that create a rich, comforting soup that’s ideal for a cozy dinner.

Ingredients:

• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 3 cups corn kernels (fresh, frozen, or canned)
• 2 medium potatoes, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp thyme
• 1 tbsp butter
• 1 cup heavy cream (or coconut milk for a dairy-free version)
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Add the cranberry beans, corn, potatoes, onion, garlic, vegetable broth, smoked paprika, and thyme to the crockpot.
2. Stir well, then cover and cook on low for 7-8 hours or high for 4-5 hours, until the beans and potatoes are tender.
3. About 30 minutes before serving, stir in the butter and heavy cream (or coconut milk).
4. Taste and adjust seasoning with salt and pepper as needed.
5. Serve hot, garnished with fresh chives.

This chowder is rich, creamy, and full of comforting flavors. The combination of sweet corn, tender cranberry beans, and creamy potatoes makes for a perfect soup, and the heavy cream gives it a velvety texture that is irresistible.

Crockpot Cranberry Bean and Butternut Squash Stew

This hearty stew combines the sweetness of butternut squash with the creamy texture of cranberry beans for a nutritious and satisfying meal. The spices and slow-cooking process bring out the natural flavors of the vegetables, making it an excellent choice for a filling dinner.

Ingredients:

• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 1 medium butternut squash, peeled and cubed
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp turmeric
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add the cranberry beans, butternut squash, onion, garlic, vegetable broth, cinnamon, cumin, and turmeric to the crockpot.
2. Stir everything together and cover. Cook on low for 7-8 hours or high for 4-5 hours until the beans and squash are tender.
3. Taste and adjust seasoning with salt and pepper.
4. Serve hot, garnished with fresh parsley.

This stew is a vibrant and filling meal that combines the sweetness of squash with the creamy texture of cranberry beans. The spices bring warmth and complexity to the dish, making it perfect for fall and winter nights.

Crockpot Cranberry Bean and Avocado Salad

A refreshing and nutritious salad, this dish combines the creamy texture of cranberry beans with the freshness of avocado and a zesty lemon dressing. It’s the perfect light meal for warmer weather or a vibrant side dish for a larger gathering.

Ingredients:

• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 2 ripe avocados, diced
• 1 cucumber, diced
• 1 red bell pepper, diced
• ¼ red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Combine the cranberry beans, diced avocados, cucumber, bell pepper, red onion, and cherry tomatoes in a large bowl.
2. In a small bowl, whisk together the olive oil, lemon juice, chili powder, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
5. Serve chilled, garnished with fresh cilantro.

This refreshing salad is light yet filling, with the creamy cranberry beans complementing the fresh vegetables and creamy avocado. It’s the perfect side dish for summer or a healthy meal on its own.

Crockpot Cranberry Bean and Spaghetti Squash Primavera

This veggie-packed dish combines the sweetness of spaghetti squash with the hearty cranberry beans for a satisfying and light meal. The fresh vegetables and herbs make it perfect for a light dinner or a side dish to accompany a protein-based main.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 1 zucchini, sliced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp oregano
• Salt and pepper to taste
• Fresh parsley for garnish
• Grated Parmesan for serving (optional)

Instructions:

1. Place the spaghetti squash halves in the crockpot, cut side up. Add the cranberry beans, zucchini, bell pepper, cherry tomatoes, onion, and garlic around the squash.
2. Pour the vegetable broth over the ingredients and sprinkle with basil, oregano, salt, and pepper.
3. Cover and cook on low for 6-7 hours or high for 4 hours, until the squash is tender and the beans are cooked.
4. Carefully scoop out the flesh of the spaghetti squash with a fork to create “noodles.”
5. Stir the squash noodles into the bean and veggie mixture. Taste and adjust seasonings.
6. Serve warm, garnished with fresh parsley and grated Parmesan if desired.

This dish combines the sweetness of spaghetti squash with the creamy texture of cranberry beans, creating a light yet hearty meal that is full of flavor. It’s perfect for anyone looking for a healthy, satisfying, and vegetable-forward meal.

Crockpot Cranberry Bean and Sweet Corn Enchiladas

These enchiladas are a twist on the classic Mexican dish, with cranberry beans adding a creamy texture and the sweet corn providing a pop of flavor. This slow-cooked version ensures the beans absorb all the bold and flavorful seasonings.

Ingredients:

• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 1 can (14 oz) sweet corn kernels, drained
• 1 can (10 oz) enchilada sauce
• 12 corn tortillas
• 1 cup shredded cheddar cheese
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a bowl, mix the cranberry beans, sweet corn, onion, garlic, cumin, chili powder, paprika, salt, and pepper.
2. Spread a thin layer of enchilada sauce at the bottom of the crockpot. Fill each tortilla with the bean and corn mixture and roll them up.
3. Place the rolled tortillas seam-side down in the crockpot.
4. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheddar cheese.
5. Cover and cook on low for 6 hours or high for 3 hours, until the beans are tender and the cheese is melted.
6. Serve warm, garnished with fresh cilantro.

These enchiladas offer a creamy, comforting twist on the traditional version. The cranberry beans add depth and richness, while the corn provides sweetness that pairs perfectly with the zesty enchilada sauce. They make for a filling and flavorful meal.

Crockpot Cranberry Bean and Bacon Soup

This hearty soup combines savory bacon with the creamy texture of cranberry beans. It’s a smoky, comforting dish that’s perfect for cold weather, and the slow cooker does most of the work, resulting in tender beans and flavorful broth.

Ingredients:

• 6 slices bacon, chopped
• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 tsp thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a skillet, cook the bacon over medium heat until crispy. Remove and set aside, leaving some of the bacon fat in the skillet.
2. Add the onion and garlic to the skillet and sauté until soft, about 3-4 minutes.
3. Transfer the bacon, onion, garlic, cranberry beans, carrots, celery, chicken broth, thyme, paprika, salt, and pepper to the crockpot.
4. Stir well, then cover and cook on low for 7-8 hours or high for 4-5 hours, until the beans and vegetables are tender.
5. Taste and adjust seasoning if needed.
6. Serve hot, garnished with fresh parsley.

This soup is a smoky, hearty delight with the richness of bacon, the creaminess of cranberry beans, and the wholesome goodness of vegetables. It’s the perfect meal for a chilly day when you crave comfort food.

Crockpot Cranberry Bean and Kale Risotto

A twist on the classic risotto, this dish combines the creamy texture of cranberry beans with hearty kale and a rich, savory broth. Slow-cooked to perfection, it’s a comforting and filling dish that’s sure to please.

Ingredients:

• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 bunch kale, stems removed and chopped
• 1 onion, diced
• 2 garlic cloves, minced
• ½ cup Parmesan cheese
• 1 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. In a skillet, heat the olive oil and sauté the onion and garlic until soft and fragrant.
2. Transfer the sautéed onions and garlic to the crockpot, along with the cranberry beans, Arborio rice, vegetable broth, kale, thyme, salt, and pepper.
3. Stir to combine, then cover and cook on low for 5-6 hours or high for 3 hours, until the rice is tender and creamy.
4. Stir in the Parmesan cheese and adjust seasoning with salt and pepper.
5. Serve warm, garnished with additional Parmesan if desired.

This risotto is a rich, creamy, and comforting meal with a healthy twist from the kale and cranberry beans. The slow cooking method results in a tender and flavorful dish that’s hearty enough to stand as a main course or as a side dish to complement other meals.

Crockpot Cranberry Bean and Sausage Skillet

This dish brings together the savory flavors of sausage with the creamy texture of cranberry beans, all cooked together in one skillet for an easy and flavorful dinner. The slow-cooked sausage adds rich flavors, while the beans provide a satisfying base.

Ingredients:

• 1 lb Italian sausage, casing removed
• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 1 onion, diced
• 3 garlic cloves, minced
• 2 bell peppers, diced
• 2 cups diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a skillet, brown the sausage over medium heat, breaking it up as it cooks. Once browned, transfer it to the crockpot.
2. Add the cranberry beans, onion, garlic, bell peppers, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper to the crockpot.
3. Stir to combine, then cover and cook on low for 7-8 hours or high for 4-5 hours, until the beans are tender and the flavors have melded.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley.

This skillet dish is a great combination of savory sausage and creamy cranberry beans. The slow-cooked flavors make it a hearty and satisfying meal that’s perfect for a family dinner or casual get-together.

Crockpot Cranberry Bean and Pesto Stuffed Peppers

These colorful stuffed peppers are filled with a delicious mixture of cranberry beans, rice, and pesto, making them a flavorful and healthy option for lunch or dinner. The slow cooker helps the flavors meld together, making each bite burst with freshness.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 2 cups cranberry beans (soaked overnight or pre-cooked)
• 1 cup cooked rice
• 1 cup pesto sauce
• 1 cup shredded mozzarella cheese
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the cooked rice, cranberry beans, pesto sauce, mozzarella cheese, onion, garlic, salt, and pepper.
2. Stuff the mixture into each bell pepper.
3. Pour the vegetable broth into the bottom of the crockpot, then place the stuffed peppers in the crockpot.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the peppers are tender and the filling is heated through.
5. Serve warm, garnished with additional pesto if desired.

These stuffed peppers are a vibrant and flavorful meal, with the creamy cranberry beans and aromatic pesto adding richness to the dish. They’re perfect for anyone looking for a healthy and satisfying meal with a Mediterranean twist.

Note: More recipes are coming soon!