Cranberry
Versatile and velvety, this thin-skinned Borlotti bean produces a rich, indulgent bean broth, making it perfect for classic Italian dishes as well as simple pot beans
Cranberry beans are velvety and dense with a soft, rich texture. The thin skins help produce a rich bean broth, making it the natural friend of pasta e fagioli, as the liquid coats everything with its luxurious sauce.
Thought to have originated in Colombia, this versatile bean has been bred around the world to become Madeira, Borlotti, Tongues of Fire, Wren’s Egg, and more. In Mexico, you'll find these as Cacahuate (peanut) beans.
RECIPE SUGGESTIONS
Minestrone soups, pasta e fagioli, soups, casseroles, US New England-style baked beans. Mexicans love them in Sopa Tarasca: one third pureed cranberry beans, one third roasted tomatoes and one third chicken stock, topped off with some deep fried tortilla strips. In Italy, they are a prized addition to soups and pasta e fagioli. For a simple but sublime supper, mix leftover chicken or roast vegetables into a bowl of cranberry beans and drizzle with a nice, green olive oil.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Pinto, Borlotti
Latin name: Phaseolus vulgaris
Country of origin: USA
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
Versatile and velvety, this thin-skinned Borlotti bean produces a rich, indulgent bean broth, making it perfect for classic Italian dishes as well as simple pot beans
Cranberry beans are velvety and dense with a soft, rich texture. The thin skins help produce a rich bean broth, making it the natural friend of pasta e fagioli, as the liquid coats everything with its luxurious sauce.
Thought to have originated in Colombia, this versatile bean has been bred around the world to become Madeira, Borlotti, Tongues of Fire, Wren’s Egg, and more. In Mexico, you'll find these as Cacahuate (peanut) beans.
RECIPE SUGGESTIONS
Minestrone soups, pasta e fagioli, soups, casseroles, US New England-style baked beans. Mexicans love them in Sopa Tarasca: one third pureed cranberry beans, one third roasted tomatoes and one third chicken stock, topped off with some deep fried tortilla strips. In Italy, they are a prized addition to soups and pasta e fagioli. For a simple but sublime supper, mix leftover chicken or roast vegetables into a bowl of cranberry beans and drizzle with a nice, green olive oil.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Pinto, Borlotti
Latin name: Phaseolus vulgaris
Country of origin: USA
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
Versatile and velvety, this thin-skinned Borlotti bean produces a rich, indulgent bean broth, making it perfect for classic Italian dishes as well as simple pot beans
Cranberry beans are velvety and dense with a soft, rich texture. The thin skins help produce a rich bean broth, making it the natural friend of pasta e fagioli, as the liquid coats everything with its luxurious sauce.
Thought to have originated in Colombia, this versatile bean has been bred around the world to become Madeira, Borlotti, Tongues of Fire, Wren’s Egg, and more. In Mexico, you'll find these as Cacahuate (peanut) beans.
RECIPE SUGGESTIONS
Minestrone soups, pasta e fagioli, soups, casseroles, US New England-style baked beans. Mexicans love them in Sopa Tarasca: one third pureed cranberry beans, one third roasted tomatoes and one third chicken stock, topped off with some deep fried tortilla strips. In Italy, they are a prized addition to soups and pasta e fagioli. For a simple but sublime supper, mix leftover chicken or roast vegetables into a bowl of cranberry beans and drizzle with a nice, green olive oil.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Pinto, Borlotti
Latin name: Phaseolus vulgaris
Country of origin: USA
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
CRANBERRY BEAN RECIPES