Fresh Cranberry Beans - Taze Barbunya

Fresh cranberry beans are variety of red kidney beans. They are large pinkish-white with maroon specks on creamy white background. Once they are cooked, the patterns disappear and becomes more darker and even colour.

On casserol, side, soup or cook and serve cold in a salad or mezze. They are extremely popular in Turkey. The red-brown speckles disappear during the cooking process however they get the great creamy texture.

What are the Cranberry Beans?
Cranberry beans called differently in many different countries. You may have heard of it as Borlotti beans, shelling bean, French horticultural bean, Roman beans, Catarino bean, sallugia (in Italy) gadhra or rosecoco bean or Cargamanto (Colombia). In the wild bean species, it is a very close member of the family to Kdiney beans a.k.a -Phaseolus vulgaris-.Kidney beans are smooth and have one dark red colour all over. However, cranberry / borlotti beans are speckled-pinkish some red/brown and beige backround coloured. Very pretty looking, hard but once cooked, it gets real soft creamy texture and light single brown colour. All the patterns, brightness, speckles transform into one single colour. We can actually call it transformer beans...


How to cook Borlotti Beans?
Like many other beans it is always good to soak them overnight. In Turkey a pressurizing cooker is one of the most commonly used kitchenware while preparing dishes of beans. One great note about the cranberry beans, it is really hard to overcook them. They will keep they nice shape greatly in a soup or mezze, baked dish or even after re-heating.

Nutrition and benefits?
There is plenty of nutrition hidden inside cranberry beans which turns them a magically healthy and great eaiting. They contain protein, magnesium, potassium, iron, zinc, high in carbs and lots of fiber...