Profile: Cranberry Beans (also known as Borlotti Beans) are a type of legume that are high in nutrients, have a moderate flavor and a hearty texture. Known for their beautiful red and brown skin and creamy texture.
* 1/2-inch in length
A cousin of the pinto bean, the cranberry bean (Phaseolus vulgaris) In northwestern Italy, these heirloom beans are known as "borlotti" or "saluggia" for their rich, creamy texture and gorgeous red and brown skins.
Although cranberry beans are said to have originated in South America, Spanish explorers brought them to Europe in the 15th century. They have been a staple in many countries and are now widely manufactured in Asia, Italy, and North America.
Cranberry beans are a popular element in popular Portuguese dishes like fejioada. Cranberry beans are most famous for their role in pasta and bean soup, pasta e fagioli.
These famous beans are legumes, a group of plants grown for their edible seeds and pods, which are low-maintenance to grow and store. They are high in protein, minerals, and fiber, but low in fat.
|* Mostly in pasta and soups
* Be careful not to overdo it with the salt.
|Sort and rinse beans carefully. Soak all day. Rinse and cover with new water. Then decrease heat and simmer covered for 60-90 minutes or until tender. Boiling this bean produces froth, so skim the water often.
|Country of Origin:
|Handling / Storage:
|Store in a cool, dry place.