Cranberry Beans
Facts about Cranberry Beans
One might think from their name that cranberry beans foster a sweet taste, but the only similarity these beans share with cranberries is a slight dark red coloration. They have a delicious flavor that is all their own, and one that is highly cherished among many Italian, Portuguese and Spanish cooks.
Dry beans are a staple crop in many countries, and a great many varieties exist. They are a durable food due to their dried state; easily prepared by simply soaking them and cooking them until tender. Beans are one of the few foods that carry roles in separate food groups; they are classified as both a high protein food and a vegetable by the US Department of Agriculture, although the same serving cannot be used for both when tallying food intake. Dry beans are excellent choices of protein for those who prefer a meatless lifestyle, and also provide an invaluable resource of high fiber for those who endure high cholesterol issues. This same fiber is great for dieters; the feeling of fullness that remains for longer periods than when meats are consumed helps to decrease the amounts of food eaten as well as lengthen the intervals between meals.
Every culture has embraced the value of dry beans in their regional specialties. Cranberry beans are especially popular in Italian, Portuguese and Spanish recipes. Pasta e fagioli soup, beans and rice, and Portuguese bean soup are just a few examples of the versatility of this lovely legume. Indeed, entire menus have been created around this dry bean as a symbol of its delicious and healthy nature.
While it is a very popular food in other countries, the little ivory colored bean with dark red markings is widely grown in the United States, as well. In the New England states, they are called “shell beans”, Italian cooks refer to them as “borlotti” and in other areas, they can be known as either pinto or October beans. It is their appearance that most definitively identifies them, as they are uniquely decorated with red blotches that stand out remarkably against a pale background. The shells are similarly marked, making them an attractive centerpiece when heaped in a large wooden bowl or rustic basket. When cooked, the beans lose the redness and become the standard plain brown color most beans are known to possess.
It is easy to prepare cranberry beans, as the process is identical to any dry bean. The first step is an important one; to rinse the beans. When any dry legume is harvested, it is possible for small pebbles or other debris to be gathered up along with the vegetable. Rinsing and picking through the beans will eliminate any of this debris that is not edible. Discard the rinse water and place the beans in a large pot; cover with fresh, cold water and allow the beans to sit overnight. The next day, scoop out any “floaters” as they will not be good to eat. Drain the beans by pouring through a sieve. Place the soaked beans into the empty container and fill again with more fresh water so that they are covered by one or two inches. Bring the pot to a boil over high heat; lower the heat to medium and allow the beans to cook until they are fork tender. They can now be used in any recipe, or simply mixed with olive oil, chopped onion and pancetta and eaten as a side dish.
Dry beans are an important staple in the diets of many cultures, and should be considered as an important addition to any diet for both health reasons and to add a delicious alternative to meat for protein.