Cranberry bean

'Borlotti bean'
Species Phaseolus vulgaris
Marketing names 'cranberry bean', 'Roman bean', 'saluggia bean' and 'rosecoco bean'
Origin Italy
Borlotti beans, raw
Fresh borlotti beans
Nutritional value per 100 g (3.5 oz)
Energy 1,458 kJ (348 kcal)
60.05 g
Sugars 2.4 g
Dietary fiber 24.7 g
1.23 g
Saturated 0.244 g
23.03 g
Minerals Quantity %DV†
Sodium
0%
6 mg
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

The borlotti bean is a variety of common bean (Phaseolus vulgaris) first bred in Colombia as the cargamanto.[1] It is also known as the cranberry bean, Roman bean or romano bean (not to be confused with the Italian flat bean, a green bean also called "romano bean"), saluggia bean, or rosecoco bean,[2] The bean is a medium to large tan or hazelnut-colored bean splashed or streaked with red, magenta or black.

Saluggia beans are named after Saluggia in northern Italy, where they have been grown since the early 1900s.[3]

Characteristics

The borlotti bean is a variety of cranberry bean bred in Italy to have a thicker skin. It is used in Italian, Portuguese (Catarino bean), Turkish, and Greek cuisine.

The cranberry bean looks similar to the pinto bean, but cranberry beans are larger and have big maroon specks on a creamy white background, more like Great Northern beans.

A new cranberry bean variety, 'Crimson', is light tan speckled with maroon. It is resistant to viruses and has a high yield.[4]

'Crimson' is a new cranberry dry bean.

References

  1. ↑ Sando, Steve; Barrington, Vanessa (2008). Heirloom Beans. Chronicle Books. p. 15. ISBN 978-0-8118-6069-7.
  2. ↑ The Choice Guide to Food. Sydney: UNSW Press. 2011. p. 46. ISBN 9781742241012. Retrieved 19 February 2016.
  3. ↑ "Storia legumi (part 2)". Provincia di Asti. p. 108. Retrieved 19 February 2016.
  4. ↑ "Bright New Dry bean for Salads and other Foods". USDA Agricultural Research Service. June 17, 2010.
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