Cranberry Beans (Borlotti Beans) are closely related to the pinto bean. These heirloom beans are sometimes known as “borlotti” or “saluggia” beans in northwestern Italy where they’ve long been prized for their plump, creamy texture and stunningly swirled red and brown skins.

  • Often found in pasta dishes and soups
  • Add to rice dishes, casseroles, or cold bean salads


Carefully sort beans and rinse thoroughly. Soak beans in three times their volume of cold water for 6 – 8 hours. Drain soaking water, add fresh water to cover beans by 3 inches. Bring water to simmer, and cook beans, uncovered, until tender, approximately 1-1/2 to 2 hours. Season with salt in the final stages of cooking.


Cranberry Beans.