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Description
Cranberry beans are mottled red or pink and white, but fade to light brown when cooked. They are also known as Romano or borlotti beans. Cranberry beans look similar to pinto beans but with a meaty, chestnut flavour.
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Directions
Rinse 1 cup of beans. Pour into boiling water and cover. Soak for 6 hours. Drain and discard soaking water. Add 4 cups water to cook beans. Simmer over low heat until tender, about 1–1 1/2 hours.
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Uses
Cranberry beans can be used in most bean recipes, soups and cold salads. They are common in Italian and Portuguese cuisine.
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Storage
When stored in a cool, dry location, shelf life is approximately 2 years.
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Nutrition
Nutrition Facts Per 3 tbsp (35 g) Amount % Daily Value Calories 120 - Fat 0 g 0% Saturated 0 g 0% +Trans 0 g % Cholesterol 0 mg - Sodium 0 mg 0% Carbohydrate 21 g % Fibre 9 g 31% Sugars 0 g - Protein 8 g - Vitamin A - % Vitamin C - % Calcium - 3% Iron - 10%
| SKU | Unit Size |
|---|---|
| 60331 | 400 g |
| 60332 | 2 kg |
| 60333 | 5 kg |
| 60334 | 11.3 kg |
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Description
-
Directions
-
Uses
-
Nutrition
-
Storage
-
Cranberry beans are mottled red or pink and white, but fade to light brown when cooked. They are also known as Romano or borlotti beans. Cranberry beans look similar to pinto beans but with a meaty, chestnut flavour.
-
Rinse 1 cup of beans. Pour into boiling water and cover. Soak for 6 hours. Drain and discard soaking water. Add 4 cups water to cook beans. Simmer over low heat until tender, about 1–1 1/2 hours.
-
Cranberry beans can be used in most bean recipes, soups and cold salads. They are common in Italian and Portuguese cuisine.
-
Nutrition Facts Per 3 tbsp (35 g) Amount % Daily Value Calories 120 - Fat 0 g 0% Saturated 0 g 0% +Trans 0 g % Cholesterol 0 mg - Sodium 0 mg 0% Carbohydrate 21 g % Fibre 9 g 31% Sugars 0 g - Protein 8 g - Vitamin A - % Vitamin C - % Calcium - 3% Iron - 10% -
When stored in a cool, dry location, shelf life is approximately 2 years.