Chieftain^® Wild Rice Company

CRANBERRY ( BORLOTTI ) BEANS

Description:

Cranberry Beans (Borlotti beans) are related to the Kidney bean and get their name from their mottled cranberry-red and ivory pinto markings.  Cranberry Beans are known for their creamy texture with a sweet, mild flavor similar to chestnuts.  They are about ½ inch long and are commonly used in Italian soups and stews.  They are also referred to as Borlotti, Crab Eye, Roman, Romano, Rosecoco or Saluggia bean.  Served with tomatoes, onions and cinnamon or served in a hearty soup they offer a unique and earthy flavor.  Interchange them in recipes calling for Borlotti or Saluggia Beans.  Similar to their relatives the Pinto and Kidney bean, they will turn pink when cooked.

Suggested Use:

Try Cranberry Beans with pasta or in soups and stews. Delicious hot or cold in bean and vegetable salads.  Offer a flavorful salad by tossing cooked Cranberry beans with crumbled Gorgonzola cheese, olive oil and a dash of fresh rosemary.  For heartier fare try squash, parsnip and Cranberry bean stew.  One cup dry yields 3 cups cooked.

Substitutions:  Tongues of Fire, Cannellini, Great Northern, Pinto or Chili beans.