In Season: Cranberry Beans

by JBF Editors on October 17, 2011

Also known as borlotti, pink-flecked cranberry beans are available fresh in the late summer and fall. Creamy and flavorful, they’re delicious in soups or stews or can be tossed with olive oil and herbs for a simple side dish (though they lose their gorgeous coloring once cooked). If fresh cranberry beans are no longer available in your area, buy dried ones and soak overnight before cooking. How to Store: Fresh, unshelled cranberry beans can be stored in a plastic bag in the refrigerator for three to four days. Dried cranberry beans stored in a cool, dry area will keep for up to a year. How to Cook: Fresh cranberry beans are very easy to shuck. One pound of beans in the pod yields about 1 1/3 cups shucked beans, or enough for about two to three people. To cook, shell the beans and put them in a medium saucepan. Cover with cold water, bring to a boil, and cook until tender, about 20 to 25 minutes. To cook dried cranberry beans, soak

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