CRANBERRY BEANS, ALSO KNOWN AS BORLOTTI IN ITALIAN AND "SHELL BEANS" IN SOME REGIONS, ARE HIGH IN NUTRITIONAL VALUE AND MAKE A GREAT ADDITION TO A NUMBER OF DISHES.

THEY GET THEIR NAME FROM THE APPEARANCE OF THEIR PODS, WHICH ARE OFTEN RED OR PINK. THE BEANS THEMSELVES ARE USUALLY WHITE OR CREAM IN COLOR WITH DEEP RED SPECKS, WHICH TYPICALLY DISAPPEAR AS THEY DARKEN DURING COOKING.

CRANBERRY BEANS ARE CALLED BORLOTTI BEANS IN ITALY AND OTHER PARTS OF THE MEDITERRANEAN.

THEY ARE KNOWN FOR THEIR CREAMY TEXTURE, NUTTINESS, AND SWEETER FLAVOR COMPARED TO OTHER VARIETIES SUCH AS PINTO BEANS.

DRIED BEANS ARE BEST SOAKED OVERNIGHT PRIOR TO COOKING TO SHORTEN THE COOKING TIME.

THESE BEANS HAVE A MILD FLAVOR THAT IS SOMEWHAT COMPARABLE TO NUTS, PARTICULARLY CHESTNUTS.

WHILE DRIED ONES ARE QUITE STRIKING IN APPEARANCE, THIS IS NOT TYPICALLY A MAJOR CONSIDERATION FOR THEIR USE.

AS CRANBERRY BEANS ARE COOKED, THEY LOSE THEIR WHITE AND CRIMSON-FLECKED APPEARANCE AND TAKE ON A MORE COMMON, LIGHT-BROWN COLOR.

POSSIBLE USES IN DISHES

Cranberry beans can be used in a wide range of recipes, from stews, to baked bean dishes, to salads.

Adding them to soups provides great nutrition and extra protein, and many people enjoy their nut-like flavor, which is somewhat subtle yet unique.

They can even be cooked, lightly salted, and then kept chilled and eaten as a snack. NOTE: The dried beans can be soaked overnight and simmered in water with aromatics until tender, then used in a variety of dishes. Once cooked, the beans become light brown and the interior becomes sweet and chalky.

GUARANTEED TO LAST FOR YEARS TO COME OUR SUPERIOR-QUALITY, EXQUISITE PRODUCTS GUARANTEE SUSTAINABILITY, CONVENIENCE, LONGEVITY AND ROBUSTNESS, YOU WILL NOT BE DISAPPOINTED!

WHY WAIT? ADD TO CART AND ORDER NOW WHILE SUPPLIES LAST! ORDER NOW AND GET THE BEST PRODUCT AVAILABLE OF ITS KIND.