Cranberry Beans with Fennel, Grapes, and Pine Nuts

Name: Cranberry Beans with Fennel, Grapes, and Pine Nuts
Ingredients: 3 tablespoons, table salt for brining; 1 pound (2½ cups), dried cranberry beans, picked over and rinsed; 1¼ teaspoons, table salt, divided; 3 tablespoons, extra-virgin olive oil; ½ , fennel bulb, 2 tablespoons fronds chopped, stalks discarded, bulb cored and chopped; ¼ teaspoon, pepper; 1 cup plus 2 tablespoons, red wine vinegar, divided; ½ cup, sugar; 1 teaspoon, fennel seeds; 6 ounces seedless, red grapes, halved (1 cup); ½ cup, pine nuts, toasted

Side Dishes
Beans
Vegetarian
Vegan

“Agrodolce” refers to an Italian sweet-and-sour sauce made by reducing vinegar and sugar.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES 6 to 8

Cranberry Beans with Fennel, Grapes, and Pine Nuts

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

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