Cranberry Beans

Cranberry Beans come in beige or white pods. The beans, which are shaped like Lima beans, have red markings on them. Someone obviously thought the red was Cranberry Red, and zingo, thus their name. Alas, their distinguishing red colour disappears when cooked, but that’s why pictures on canned Cranberry Beans always show the beans before cooking.

Cranberry Beans are often sold labelled as “Borlotti” beans, which are actual a subvariety of Cranberry. They both look and taste very similar, so the confusion does not cause any great culinary disasters.

Cranberry Beans have a very creamy texture when cooked, with a flavour just a bit less pronounced than that of Pinto beans.

In stores, they are mostly available canned or dried; occasionally, you may spot fresh ones in markets in season. Choose firm, plump pods when buying fresh. The pods of fresh ones won’t have developed much mottling yet: the pods will be off-white, pale green or pale pink.

Sub-varieties of Cranberry Beans available to gardeners include Bird’s Egg, Borlotti, Coco Rubico, Scarlet Beauty, Tongue of Fire, Vermont Cranberry and White Horticultural.

Cooking Tips

Allow about ¼ cup dried, or ½ pound (225g) fresh before podding, per person.

Fresh Cranberry Beans must be podded before cooking. Drop into boiling water, then reduce to a simmer and cook until tender (about 10 to 15 to 20 minutes.) They are done when they no longer have a mealy texture.

Substitutes

Pinto beans, Red Kidney Beans, Great Northern Beans, Borlotti. (not cranberries!)

Nutrition Facts Per 100 g (3 oz), canned, drained
		Amount
Calories		335
Fat		1.2 g
Carbohydrate		60 g
Protein		23 g
Calcium		127 mg
Iron		5 mg

Equivalents

3 ½ pounds fresh cranberry beans in pods = 2 pounds fresh, shelled = 8 cups

Storage Hints

Store fresh ones unwashed in a plastic bag in the fridge for up to 3 to 7 days.

History Notes

Cranberry Beans are believed to have originated in the Andes in what is now Chile.