The cranberry bean gets the name from the mottled cranberry-red and ivory pinto markings and is related to the Tongues of Fire Bean. It is also known as Borlotti, Saluggia, Rosecco, or Roman. Commonly used in stews and soups and has a nutty flavor. Popular for Italian, Spanish and Portuguese dishes. Substitutes are: Tongues of Fire, Pinto or Chili.
Ingredients: CRANBERRY (BORLOTTI) BEANS.
Suggested Use: In Italy, Cranberry Beans are used in pasta dishes and soups. Add them to rice dishes, stews, casseroles, cold bean and vegetable salads. For a quick and flavorful salad toss the beans with crumbled gorgonzola cheese, olive oil and a dash of fresh rosemary.
Basic Preparation: Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 45 minutes until tender. One cup dry yields 3 cups cooked.
Bulk, 16 oz
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