Eating in Season – Cranberry Beans

Cranberry Beans, aka Roman Beans or Speckled Sugar Beans are in the legume family, a powerhouse, nutrient dense protein food group. Legumes are one of the most underrated foods on the planet.  Not only are they delicious, they are also highly nutritious packed with dietary fiber, protein, iron, along with many important vitamins and minerals. Cranberry Beans have all that and are naturally low in fat and sodium, and are cholesterol free and some believe they contain more antioxidants and folate than all other beans.

Cranberry Beans name is derived from their appearance as they are smooth, pinkish, oval-shaped beans with dark red speckles. The best way to describe their taste is that they are soft in texture, with a sweet, chestnut-like flavor. First grown in Columbia, they became particularly popular in Italy, where they’re known as borlotti. Cranberry beans make ideal bases for chili, soups, and baked beans, and they make a delicious addition to pastas and salads. In addition to all the nutritional benefits of eating legumes, there is good evidence that they may help reduce blood sugar, improve cholesterol levels and help maintain a healthy gut. Eating more beans and legumes as a source of main protein instead of meat is a sustainable and environmentally friendly option contributing toward a more balanced food system.

Cranberry beans grow as a pole bean that blossoms and produces pods over the course of a growing season. We grow cranberry beans here on our farm to enjoy as a late fall crop and let them dry out thoroughly before using for consumption making them ideal for winter meals.

Create a warm and hearty casserole for supper with this Cranberry Bean Cassoulet recipe developed in our Farm kitchen by our own Culinary & Educational Specialist, Miss Jenn. Get the recipe here

Cranberry Bean (Pinto Bean) Cassoulet

Best wishes to your health from our Farm Kitchen to yours!