The Cranberry Bean is a creamy, meaty bean with a tender skin and rich nutty flavor. It’s a little bigger than a pinto bean, less “beany” in flavor, and yields a dark beefy broth. Also known as a borlotti bean, it is popular in Italian and Portuguese cuisines, tossed into pasta dishes, salads, and stews. This bean can also be used in chilis, baked beans, soups or just served as a hearty bowl of beans with a few toppings. Because of their creamy texture, they make great refried beans.
The cranberry bean can be substituted for pretty much any other bean in any dish that calls for beans. At the end of this post, you find several links to recipes that use these beans.
The fresh beans have pink and green pods while the beans are white with striking pink markings. The dried beans are similar but more of an ivory white and the pink is closer to red. Unfortunately, when cooked, they lose the coloring and turn a rusty brown, like a pinto.
One cup of cooked cranberry beans provides “241 calories, 0.8 grams of fat, 16.5 grams of protein, 43.3 grams of carbohydrates”, 17.7 grams of fiber and several essential vitamins and minerals. (Source: Our Everyday Life). The 16.5 grams of protein is higher than other cooked, dried beans with the exceptions of lentils and soy beans. So if you are looking for a delicious, versatile, and high protein bean, this is a great choice.
A good source for all types of quality beans is Rancho Gordo and Purcell Mountain Farms.
The Cranberry Bean is a creamy, meaty bean with a tender skin and rich, nutty flavor. It’s a little bigger than a pinto bean, with a fuller flavor and dark beefy broth. Don’t thrown out the bean broth! They are also higher in protein than most other types of beans.
This recipe produces a bean that a a complementary flavor for many different dishes. Serve as a bowl of beans with select toppings, or as an ingredient to another dish.
*See Kitchen Notes for more information and substitutions.
- 1 pound dried cranberry beans
- 1 Tbsp salt
- Water
- 2-3 cups broth vegetable, chicken or turkey
- 2-3 cups water
- 1 tsp. toasted cumin-coriander mix*
- ¼ cup red chile sauce*
- salt and pepper to taste*
To brine the beans – In a large bowl, add 1 Tbsp. salt and enough water to cover the dried beans, plus at least an inch. Stir to dissolve the salt. Add the beans and let brine for 4 hours.
After 4 hours, drain and rinse the beans. If straight from the farm, check for small rocks and debris.
To cook the beans – In a 6 quart bean pot, add the rinsed beans, broth and water, cumin-coriander, and red chile.
Over medium heat, bring to a boil. Reduce to a simmer and cover. Cook for 1 to 1.5 hours, stirring frequently until beans are tender. If the beans start to stick or the water drops below the surface of the beans, add more liquid. You want enough liquid for the beans to be suspended, and not sit on the bottom of the pot.
Taste. Add salt and pepper if needed. Serve with toppings, cornbread or tortillas, or use as an ingredient for another recipe.
Brine – Soaking the beans in a brine before cooking was a process that I saw in Cook’s Illustrated (CI). According to CI the brine results in softer skin beans, however, the beans don’t fall apart. And they are right! I no longer soak overnight. A 4 hour brine yields a better texture and the beans stay intact. I highly recommend the brine rather than soaking overnight.
Cranberry Beans – This same recipe can be used for pinto beans, bolita beans, black beans, and red beans, to name a few.
Red Chile Sauce from pods or powder – There are many substitutions for the red chile. You could use your favorite salsa, hot sauce, or a combination of chile powders. If you go with chile powders, use about 1 Tbsp. total.
Salt – Because of the brine, I usually wait until the end of the cooking process to add any additional salt. Sometimes I don’t add any salt, especially if a salty broth was used. Just adjust the salt and pepper to your taste.
Timing for cooking the beans – The time to cook beans varies and is dependent upon several factors – the heat at which they are cooked, the age of the bean (older beans take longer), the length of the soak, and the process used to cook them. I usually use a stovetop slow-cook or pressure-cooker. I’m sure these beans could also be cooked in a slow-cooker or instant pot.
Our favorite way to serve cranberry beans is with a topping of green chile pesto and some crumbled feta cheese. Talk about a high protein meal with tons of flavor – this is it!
If you find the cook time to be different than the recipe’s, there are a few factors that could cause this:
- Age of Beans – The older the beans, the longer they take to cook. In the fall, try to buy beans from the current year to get the freshest beans that have a longer shelf life. But be careful, because the opposite is also true – the fresher the beans, the faster they cook.
- Elevation – Unless you’re using a pressure cooker, you should expect the beans to take longer at higher elevations. Remember that I live above 5000′; therefore, if you live at sea level, the cooking time may decrease.
- Soaking time – Most of the time, a longer soaking time can shorten the cooking time; however, I find it can also cause the beans to fall apart easier.
- Temperature at which you cook the beans – Obviously, the higher the temperature, the faster they’ll cook, but you’ll also have to stir more often. A medium low simmer yields a nice slow-cook and one that you can stir occasionally rather than frequently.
Below are some delightful ways to enjoy the taste and texture of these beans.
- Cranberry Beans with Pinot Noir and Kale Pesto from All Day I Eat
- Cranberry Bean Pasta Fagioli from Delish Knowledge
- Cranberry Beans with Tequila, Green Chile, Pickled Onion and Mexican Rice from Eats Well With Others
- Cranberry Beans with Garam Masala from Rancho Gordo
- Mediterranean Cranberry Bean Dip from Judy Matusky
- Fresh Cranberry Beans with Olive Oil and Garlic from May I Have That Recipe?
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I really do not like kidney beans do these cranberry beans taste like them? because I prefer pinto, navy and black beans
Eileen, thank you for you question. You’re asking the right person because I don’t like kidney beans either. The only thing I use them in is a Louisiana red beans and rice and I only do that because my husband insists. 🙂 Cranberry beans are closer to pintos in flavor, but creamier and a thinner skin. A little nuttier in flavor than pintos and they don’t have the heavy earthy tones that I find in black beans. I hope this helps. Cheers, MJ
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I love this simple and healthy recipe. Thanks for sharing 🙂
You are most welcome! I hope you get a chance to make it.
I have never ever heard about cranberry beans! What a discovery! I love beans and even though they hate me I don’t give up and eat them quite often because the older I get the more I love all types of beans and pulses in general. Thank you for this one more wonderful discovery!
I am such a bean lover, but I have not cooked cranberry beans! I need to try them. I had not encountered “brining” beans, but the method definitely makes good sense. Pinning for later!
What a delicious reminder that beans are such a great alternative to meat centered meals. My default is to make a pot black beans, going to add cranberry to this weeks shopping list!
thanks Deb! Black beans and pintos used to be the only beans I ever cooked, but not any more. There are SO MANY beans to explore. Hope you find some cranberry beans.
I just love these beans! I discovered them when I first went to Italy. I prefer the name “cranberry” to “borlotti”. It describes their beautiful colour before they are cooked so much better. My only gripe with them is they don’t stay that colour when they are cooked!
Thanks Lisa! I totally agree! I’m always so disappointed when beautiful beans like the cranberry bean turns brown. I hope to find some fresh ones this summer and try them.
We really like cranberry beans, especially because they do hold their shape and texture so well. It really is amazing how many types of beans there are and the difference the right one makes in a recipe.
They really do hold their shape and texture, don’t they? Totally agree on the variety of beans. Love trying new ones. Thanks!
Borlotti, for us, is the best with pasta or served as salad. So tasteful and used four seasons 🙂
I haven’t tried them in a pasta dish yet, but can’t wait. Thanks!
I can’t wait to try these – I really want to have them with your green chile pesto. Wow – what a fabulous combination!! Thanks, MJ.
Thanks so much Steph! I do hope you try them. Serving them with the pesto is our favorite. 🙂
I’ll let you know!
I’ve seen cranberry beans but have not cooked with them. After reading your description I know I must give them a try. Thanks!
thanks Karen! I hope you do get a chance to try them. They are quite delicious.
Such pretty beans! Definitely need to work more of these into our meals!
Thanks Kelly! Hope you get a chance to give them a try.
And I thought this would be a recipe of beans with cranberries LOL. New bean to me, not sure I ever saw it. curious to try the cranberry bean if I see some. thanks!
Hope you aren’t disappointed. 🙂 It is a strange name for a bean, but once you see it, it’s easy to understand why it’s called that. Thanks for stopping by.
Those pink flecked cranberry pods are the prettiest! I don’t think I’ve ever had them before. I like that you set out both your brining and cooking method; the cooking method is a unique to me in that I typically boil the beans in water and then add sauce/seasoning after they’re cooked; I’ll have to try this… The finished bowl looks so yummy MJ and I’m still thinking about your green chile pesto!
Thanks Kelly! Several years I started brining and cooking beans this way. I usually change up the herbs and spices depending on the beans and it works great, allowing me to use them in different dishes. You should give it a try. I think you’ll like it. 🙂
So many uses for the humble cranberry bean! We have fallen in love with our instant pot and cook beans and lentils with ease. Hoping we can try your recipe in there. In addition, we have been doing more meatless meals so this is great timing. Just pinned to our favorite boards. Take Care
Thanks Bobbi! Hope you enjoy! We’ve always eaten a lot of beans, but with the reduction in meats, we’re eating more of them so it’s nice using different beans and using them in new ways.
I don’t think I have ever had cranberry beans. They look so beautiful and the texture that you have described sounds heavenly!
Thanks Angie! They are a gorgeous bean but as with most beautiful beans, they lose in in the cooking process.
Hi MJ – thanks so much for letting us know about cranberry beans and refried beans. I’ve always used pinto and never get that creamy texture that I’m looking for.
You are very welcome Lea Ann! I know what you mean. I have to overcook my pinto to make creamy refried beans. Cranberries work quite nicely.
I’ve heard of cranberry beans before, but I have not seen them for sale locally and I don’t think I’ve ever eaten them. I’d definitely like to try them though and these look really creamy and delicious.
Thanks Amy! I’ve never seen them in the local markets either, so I’ve had to buy them online. they are worth it.
I love this dish already coz it reminds me of my favorite bean curry called Rajma. It used to be staple Sunday meal in our house. It has a wonderful meaty robust flavor and looks nearly same as the cranberry beans.
Thanks Taruna! Just checked out a few recipes for rajma and yes, these beans would be a great substitute for the kidney beans. They are firm like a kidney and about the same size. Now I’m wanting to cook up a pot of rajma. Thanks for mentioning it!
You amaze me with your knowledge of so many bean types. And I love all the pics and ideas in which to use them. Everything looks so good but the “Three Sisters” is calling me out! I may have to make a bowl just for me!!
Thanks so much Jan! Ever since Bobby and I decided to cut back on meat, I’ve been expanding my repertoire of beans. There are SO many more than I thought. Three sisters is a fabulous dish. I usually make it with garden produce in the late summer fall. Hope you enjoy.
Cranberry beans are terrific — love ’em. But then, I love ALL dried beans and legumes. 🙂 I’ve heard about brining beans rather than soaking them overnight, but haven’t tried it yet. Need to do so! Although a lot of the time these days I’m just rinsing the beans and cooking that way (although it takes longer to cook them that way). Anyway, neat recipe — thanks.
Thanks John! Every time I try a new bean, I’m surprised how different it tastes for other. They are all so good;; however, I do like some better than other. Brining is something I discovered a few years back and it’s the only way I do it now. It does shorten the cook time and helps to reduce adding additional salt. You should try it, you’ll like it. 🙂