Cranberry beans
The borlotti bean is a variety of common bean (Phaseolus vulgaris) first bred in Colombia as the cargamanto. – (wikipedia)
The cranberry bean is a pretty-lookin’, versatile bean.
Appearance
Before cooking, it has a creamy tan base color with speckles of reddish purple. Once cooked, however, its distinctive markings disappear to leave a plain brown/beige skin.
Cooking
Cook ’em like most beans. After a 12-or-more hour soak, pressure cook for ten minutes.
Flavor profile
| Descriptor | Rating |
|---|---|
| Bitterness | 1 |
| Creaminess | 5 |
| Dryness | 0 |
| Firmness | 1 |
| Graininess | 0 |
| Nuttiness | 3 |
| Savoriness | 1 |
| Sweetness | 0 |
Suggested seasonings and dishes
The mild flavor and texture of these beans makes them quite flexible. I have them alongside everything from stir fries to roasts, or just by themselves with a simple sauce—sometimes even without, thanks to their creaminess.
Spices that work well with these beans:
- garlic
- paprika
- cumin
Sound
Dry, these beans are fairly middle of the road in terms of density, so they make a pleasant, light, yet robust plink as they land in a jar.
Cooked, the softness of the bean and its tendency to break while cooking leads to a dull thud when spooned into a bowl, often with a light splat. Certainly no bouncing or rolling.