• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Contact
  • Policies & Disclosures 
  • Appetizers
  • Bread and Muffins
  • Breakfast and Brunch
  • Dessert
  • Drinks
  • Jewish Holiday Favorites
  • Kids' Picks
  • Lunch
  • Sauces and Staples
  • Side Dishes
  • Snacks
  • Soup
  • Vegetables
  • Beef
  • Chicken
  • Fish
  • Vegetarian

Danas Table

menu icon
go to homepage
  • Recipes
  • Jewish Italian Trip
  • Mother's Day Brunch
  • About
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Jewish Italian Trip
    • Mother's Day Brunch
    • About
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Dana's Table » Recipes » Side Dishes

    Published: Feb 15, 2015 by Dana Shrager · This post may contain affiliate links

    Italian Crispy Beans: Soft on the Inside, Crispy on the Outside

    • Facebook
    • Email
    • Print
    Jump to Recipe Print Recipe
    Italian Open-Air Markets | FoodieGoesHealthy.com

    When I travel, I enjoy visiting open air markets and love to check out the produce and spices. What's available in the market reflects the food culture and traditions of the country. I also like to get a feeling for the people as they go about their daily shopping.

    Rialto Market | FoodieGoesHealthy.com


    When I was in Italy in the summer time, I became intrigued by these fresh borlotti beans. They were so colorful, and I'd never seen fresh beans in their pod before. When I took a cooking class in Italy, the teacher Alessandra was so kind and incorporated the fresh beans into the menu for me.

    Fresh Borlotti Beans | FoodieGoesHealthy.com


    First my kids shelled the borlotti beans. Then, Alessandra showed us how to make this delicious crispy bean recipe. They are so good- soft on the inside and crispy on the outside. The recipe won over my kids. Even my kid who doesn't eat beans enjoyed this dish.

    Save This Recipe Form

    Save This Recipe!

    Enter your email below & I'll send it straight to your inbox. Plus you’ll get my monthly-ish recipe newsletter and my free e-cookbook!

    Cranberry Beans | FoodieGoesHealthy.com
    Cranberry Beans at the farmers market in Los Angeles.

    Back in Los Angeles, I was happy to find similar beans at J.R. Organics at the farmers market.

    Italian Crispy Beans | FoodieGoesHealthy.com


    I have made these beans several times at home as a winter side dish. The recipe comes out equally well with fresh beans or with dried beans. Every time I taste this crispy bean dish, I am reminded of my trip to Italy along with all the amazing food we ate and the lovely people we met.

    Recipe

    Italian crispy roasted beans in a baking dish.

    Crispy Cranberry Beans Recipe

    Crispy roasted Borlotti beans with garlic and herbs have a crunchy outside and a creamy inside. This simple recipe makes a great side dish, snack, or topper for salads and soups.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Italian
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 4
    Calories: 257kcal
    Author: Dana Shrager

    Equipment

    • Skillet

    Ingredients

    • 1 cup dried Italian Borlotti or cranberry beans or 1 pound of fresh beans in their pods then shelled
    • 4 cups water approximately
    • 1 ¼ teaspoons salt divided
    • 2 scant tablespoons finely chopped fresh mixed herbs about 1 handful of freshly picked herbs (Like rosemary, sage, mint, and thyme)
    • 1 clove garlic minced
    • 3 tablespoons extra virgin olive oil
    • several grinds freshly cracked black pepper

    Instructions

    • Sort and rinse beans. Place beans and water in a pot and bring to a boil. Make sure there is enough water to cover the beans. Turn the heat lower, cover with the lid ajar, and simmer, stirring occasionally. About half way through cooking, stir in ½ teaspoon salt (about 30-40 minutes into the cooking for dried beans or about 20-25 minutes for fresh). If necessary, add more water as you cook so that the beans remain covered by water. Simmer beans until soft and creamy, about 1 hour 15 minutes for dried beans (or about 45 minutes for fresh beans). The time varies depending on the specific batch of beans. Check several different beans for doneness before turning off the stove; sometimes not all the beans are ready at once. Drain. Discard bean water or save for another use if desired. The beans turn light brown in color once cooked.
    • Select a large, ovenproof saute pan. Sauté chopped herbs and minced garlic in olive oil over medium heat for about 5 minutes, stirring often. Preheat the oven to 450° F (230°C).
    • When the beans are soft, add them to the pan, and toss them with the herb mixture, ¾ teaspoon of salt, and pepper. Spread out the beans in a flat, even layer. At this point, you can refrigerate the beans and finish the dish later. Or complete the dish now and serve.
    • Place the beans in the oven for about 10 minutes. Then stir, add a tiny bit more oil if needed, and put back in the oven for 5 minutes more or until the beans are crisp on the outside and soft on the inside. Place the beans under the broiler for 2 minutes if needed for extra crispness. Serve warm.

    Notes

    • Substitute for cannellini beans, lima beans, pinto beans or navy beans.
    • For a shortcut, use canned beans. Drain, rinse, and pat dry before roasting. 
    • These beans are best when enjoyed right out of the oven. Store in an airtight container in the refrigerator for up to 3 days. Re-crisp them in the oven to serve again. If they look dry, add a little more olive oil before reheating. 
    • Cooked beans will freeze well, but the crispy beans do not.
    • Cooking time will depend on if you’re using fresh or dried beans. Fresh Borlotti beans will cook in 45 minutes, while dried beans will need about an hour and 15 minutes.

    Nutrition

    Calories: 257kcal | Carbohydrates: 30g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 149mg | Potassium: 652mg | Fiber: 12g | Sugar: 0.01g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 3mg

    Nutritional Disclaimer

    Nutritional information is an estimation only.

    Tried this Recipe? Tag me Today!Mention @DanasTableLA or tag #danastableLA!

    More Side Dishes

    • Italian Zucchini Latkes on a plate with dipping sauce.
      Italian Zucchini Latkes
    • Eggplant dip on a plate topped with diced tomatoes and parsley.
      Creamy Roasted Eggplant Dip
    • Crispy sweet potato latkes on a platter with sour cream.
      Crispy Sweet Potato Latkes Recipe
    • Roasted tzimmes on a plate topped with tahini drizzle, fresh mint, and pomegranate seeds.
      Modern Roasted Tzimmes
    • Facebook
    • Email
    • Print

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      5 from 1 vote (1 rating without comment)
    1. motherwouldknow says

      February 18, 2015 at 2:18 pm

      What an absolutely splendid and unusual way to make beans. I can't wait to try this. I've never used cranberry beans - this would be a fabulous way to try them out.

      Reply
      • Dana @ Foodie Goes Healthy says

        February 18, 2015 at 4:33 pm

        Thanks. Glad you like the recipe. It's very similar to roasting chickpeas, which has become a popular recipe.

        Reply
    2. ShePaused4Thought says

      February 18, 2015 at 10:52 am

      I am going to look for these beans at my Farmer's Market. I love trying new things, especially when they have been inspired by travel.

      Reply
      • Dana @ Foodie Goes Healthy says

        February 18, 2015 at 11:02 am

        Hi Cathy- keep an eye out for fresh beans in the pod when you are at the farmers market-- they are seasonal, so they don't always have them. Also, some farmers use beans as a rotational crop-- they primarily use a patch of land for one of their primary crops, then once in a while they plant beans instead to help give the soil a rest and to improve the nutrients in the soil. Apparently, beans are well-suited for this purpose. Thus, some farmers only grow beans sporadically. I grab fresh beans when I see them. In addition, this recipe can be made with dried beans instead.

        Reply

    Primary Sidebar

    Welcome to
    Dana's Table

    Picture of Dana

    Dana's Table is the new home for recipes from Foodie Goes Healthy and Jewish Holiday Cooking. All the recipes you love are in one convenient place.

    I'm Dana, a recipe developer, avid cookbook collector, and food blogger since 2011. I come from a long line of amazing home cooks, and now I've been cooking up healthy-ish family meals and festive Jewish holidays for over 25 years. Grab a chair at the table so I can share my best recipes and strategies with you.

    More about Dana →

    Popular Recipes

    • Golden brown broccoli kugel in a white baking dish with yellow towel.
      Broccoli Kugel
    • Sliced baked gefilte fish loaf on a serving platter with beet horseradish.
      Baked Gefilte Fish Loaf
    • A plated serving of carrot souffle.
      Easy Carrot Soufflé (Dairy-Free, Parve and Passover versions)
    • Stack of 3 potato latke muffins with a bite showing the inside.
      Potato Latke Muffins (Mini Potato Kugels)
    • Lavash pizza with tomato sauce, cheese, and basil cooked on sheet pan.
      Lavash Flatbread Pizzas
    • A square of noodle kugel on a plate with a fork starting to scoop a bite.
      Sweet Noodle Kugel (parve / pareve)

    Join My Facebook Groups

    Jewish Holiday Cooking - A friendly, interactive group for sharing holiday recipes and celebratory ideas.

    Jewish Cooking - A group for global Jewish cuisine with members from around the world.

    Easy Mother's Day Brunch Recipes

    • Baked Italian frittata with zucchini and tomatoes.
      Italian Frittata with Zucchini and Tomato
    • A slice of blintz souffle casserole on a plate with strawberry jam.
      Easy Blintz Soufflé Casserole
    • Smoked salmon spread on a bagel.
      Salmon and Cream Cheese Mousse
    • A stack of honey cookies next to a honey dipper on blue background.
      Honey Cookies

    Free eCookbook!

    Get my new eCookbook "The 5 Recipes Every Jewish Cook Needs to Know" when you sign up for my free monthly newsletter.

    Sign Me Up!

    Footer

    As Seen In

    Logos from Jewish Journal, Parade, Orange County Register, Jerusalem Post.
    Logos from Food52, Bob's Red Mills, Ojai Pixie Tangerines, Eating Rules.
    Logos from Huff Post, Mom dot com, Yummly, MSN.

    ↑ back to top

    Contact | Policies and Disclosures

    As an Amazon Associate, I earn from qualifying purchases.

    Images and text may not be used without my permission. 

    © 2011 - 2025 Dana Shrager / Dana's Table, LLC. All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.