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 soft 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 (pasta fazool), as the liquid coats each noodle with its luxurious sauce.
Thought to be originally from Colombia, this 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.
Minestrone soups, pasta e fagioli (pasta fazool), soups, casseroles, New England baked beans
From the Rancho Gordo Kitchen
In Patzcuaro, Mexico, you'll fall in love with them in a good Sopa Tarasca, which is about 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. A favorite meal of Steve's is a bowl of Cranberry beans with poached chicken pieces, drizzled with fruity olive oil--simple and sublime!
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. 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 the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Country of origin