Named for their distinctive coloring, cranberry beans – often called borlotti beans – have a slightly sweet and nutty flavor and are commonly used in Italian cooking.
Adorned with cranberry colored markings, these beans are not related to the fruit that’s commonly found atop a steaming bowl of oatmeal.
Cranberry beans – better known as borlotti beans to those familiar with Italian cuisine – are mildly sweet, with a touch of nutty flavor (think chestnuts). With a creamy consistency akin to pinto beans, they’re a popular ingredient in salads, stews, soups and hummus-like spreads.
Cranberry beans are also packed with nutrition – just one ¼-cup serving provides 13 grams of filling fiber and 8 grams of satisfying protein; it’s no surprise that these uniquely flavorful legumes are beloved by vegetarians, dieters and foodies alike.
Carefully sort beans, removing any debris or shriveled beans, and rinse thoroughly. cover with cold water and soak overnight (6-12 hours); drain and rinse before cooking. For a quicker method, cover beans with 2 inches of water and boil 2 minutes, remove from heat, cover and let stand for 1 hour; drain and rinse before cooking.
To prepare, add beans to a large pot, cover with water, bring water to a boil and reduce to a simmer, cooking until tender (approximately 2 hours). Drain beans and prepare as desired. If reserving for later use, salt to taste and refrigerate.
Keep dry and at room temperature (59°-75°F [15°-24°C]).
