How to Cook Cranberry Beans: 4 Ways to Enjoy Cranberry Beans

Cranberry beans, also known as Borlotti beans, are oval-shaped common beans with a creamy interior and nutty flavor. The soft beans are a favorite in Italian and Portuguese cuisines, where they often appear in traditional rustic dishes, like cranberry bean ragout, barbounofassoula (stewed Borlotti beans), and feijoada (traditional bean stew).

Like pinto beans, black beans, and cannellini beans, cranberry beans are gluten-free and a good source of dietary fiber and protein. Depending on where you live, you may be able to find fresh cranberry beans at your local farmer’s market in the late summer, while dried cranberry beans are available in grocery stores year-round.

Like any bean, cranberry beans are a versatile addition to any menu. Here are a few ways to enjoy them:

1. 1. Pair them with sautéed leafy greens. Sauté dark, flavorful greens like kale or chard with a bit of garlic and crushed red pepper flakes, then mix in a cup of cooked cranberry beans. Season with salt and pepper, and serve with creamy polenta, brown rice, or on its own as a side dish with a dusting of shaved parmesan.
2. 2. Make soup. The creamy texture of cranberry beans makes them ideal for bean soups like minestrone or pasta e fagioli, where they turn cooking liquid velvety and filling.
3. 3. Stew them on the stovetop. Warm cooked cranberry beans in a bit of olive oil with fresh tomatoes and sherry vinegar, or use them in feijão à Portuguesa, a stew with bacon and Portuguese-style chorizo.
4. 4. Serve them solo. Cooked cranberry beans are hearty enough to be the main event, especially when drizzled with extra-virgin olive oil, topped with fresh herbs, flaky salt, and a jammy egg, and served with a hunk of grilled, crusty sourdough bread or warm tortillas.

Before you begin cooking, you’ll need to prep the dried cranberry beans. Place the beans in a colander, pick through them, remove any bits of debris, and rinse them in cold water and drain.

• Cooking on the stovetop: Start by searing aromatics like garlic cloves, onions, and dried bay leaves in a large pot. Add two cups of beans (one pound) and at least six cups of water or stock, enough to cover the beans by a few inches. Season with salt and pepper and bring to a boil, and reduce to a simmer. Cook uncovered, replenishing the water as needed until the beans are tender and cooked to preference, anywhere from 1–3 hours. (Soaking beans overnight will cut down on cooking time, but it’s not a necessary step.)
• Cooking in a pressure cooker: Add the beans, water or stock, and aromatics to the pressure cooker. Cook for 30–40 minutes on high pressure, according to preference. Allow the pressure to release naturally. Season the beans with salt and pepper.

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