Cranberry Bean
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.
1 lb bag.
- 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.
All of Steve Sando's (founder and CEO of Rancho Gordon) agricultural pursuits have been driven by a passion for cooking and a frustration with the limited availability of certain ingredients—particularly those native to the Americas. One of the qualities that initially drew him to beans was their indigenous origin. To him, these native ingredients should be familiar, if not commonplace. As American cuisine continues to reinvent itself, they hope to see ingredients, traditions, and recipes from both North and South America play a larger role in that evolution. They love the concept of “The Americas” and believe it is just as essential as the European heritage many people share.