Cranberry beans
(Phaseolus vulgaris) are popular in Spanish, Italian and Portuguese cuisine. They can be found fresh or dried. Pinto beans make a reasonable substitute, although they lack the same nutty flavor.
History
Cranberry beans originated in Columbia and were brought to Europe by explorers to the Americas.
Naming
They are also called shelling beans in New England, borlotti beans in Italy and French horticultural beans.
Appearance
Raw cranberry beans and their pods are a mottled reddish-pink and cream. When cooked, the beans turn brown and look like pinto beans.
Flavor
Cranberry beans have a creamy texture and nutty flavor, somewhat like chestnuts.
Uses
The texture of cranberry beans makes them ideal for soups and salads. Saute fresh beans with onion, garlic and prosciutto and cook them in chicken broth for a simple Italian side dish.
Considerations
Since they age faster than most other beans, dried cranberry beans should be used within a year of harvesting.
Tags: cranberry beans, Cranberry beans, nutty flavor
