Cranberry Bean Dip

Use this savory dip for crudités or crackers or as a sandwich spread.

Serves: 8Hands-on: 15 minutesTotal: 5 hours 15 minutesDifficulty: Easy

Serves: 8


  • 1 lb. cranberry beans, soaked overnight in water to cover and drained
  • 1 large red onion, peeled and quartered
  • 2 dried bay leaves
  • 3 sprigs flat-leaf parsley
  • 1 sprig thyme
  • 2 quarts vegetable broth
  • 1 tsp. virgin olive oil


  • Place beans, onion, bay leaves, parsley, thyme, and broth in a 4- to 5-quart slow cooker. Cook on high until the beans are very tender, about 5 hours.
  • Drain and reserve the liquid. Remove the bay leaves, parsley, and thyme stalk.
  • Purée the bean mixture in a blender or food processor until smooth. Add a few spoonfuls of the reserved liquid and the oil to thin the mixture to a paste.