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Cranberry bean
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| Cranberry bean | |
|---|---|
 | |
| Species | Phaseolus vulgaris |
| Marketing names | Borlotti bean, cranberry bean, Roman bean, saluggia bean and rosecoco bean |
| Origin | North and South America |
 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 | |||||||||||
| |||||||||||
| †Percentages estimated using US recommendations for adults.[1] | |||||||||||
The cranberry bean is a variety of common bean (Phaseolus vulgaris) first bred in Colombia as the cargamanto.[2] It is also known as the borlotti bean, Roman bean, romano bean (not to be confused with the Italian flat bean, a green bean also called "romano bean"), saluggia bean, gadhra bean or rosecoco bean.[3] The bean is a medium to large tan or hazelnut-colored bean splashed or streaked with red, magenta or black.
Saluggia beans are regional, a borlotti bean named after Saluggia in northern Italy for marketing purposes and where they have been grown since the early 1900s.[4]
Characteristics
[edit]The borlotti bean is a variety of the cranberry bean bred in Italy to have a thicker skin. It is used in Italian, Portuguese (called the Catarino bean), Turkish, and Greek cuisine.
The cranberry bean looks similar to the pinto bean, but cranberry beans are larger and have big maroon, magenta, or black specks on a creamy white background, more like Great Northern beans. After cooking, however, the specks vanish and the beans take on a more even, darker color.
(b) the same three borlotti beans, but cooked.
A new cranberry bean variety, 'Crimson', is light tan speckled with maroon. It is resistant to viruses and has a high yield.[5]
Cultivars
[edit]- Borlotto Lingua di Fuoco (Tongue of Fire), 60 days, bush, heirloom
References
[edit]- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ Sando, Steve; Barrington, Vanessa (2008). Heirloom Beans. Chronicle Books. p. 15. ISBN 978-0-8118-6069-7.
- ^ The Choice Guide to Food. Sydney: UNSW Press. 2011. p. 46. ISBN 9781742241012. Retrieved 19 February 2016.
- ^ "Storia legumi (part 2)". Provincia di Asti. p. 108. Archived from the original on 1 March 2016. Retrieved 19 February 2016.
- ^ "Bright New Dry bean for Salads and other Foods". USDA Agricultural Research Service. June 17, 2010.
 | This Phaseoleae-related article is a stub. You can help Wikipedia by adding missing information. |
Cranberry bean
View on Grokipediafrom Grokipedia
Taxonomy
Botanical classification
The cranberry bean is a cultivar of the common bean, Phaseolus vulgaris L., classified in the kingdom Plantae, phylum Tracheophyta, class Magnoliopsida, order Fabales, family Fabaceae (Leguminosae), subfamily Faboideae, tribe Phaseoleae, and subtribe Phaseolinae.[7][8] This placement situates it among the legumes, characterized by nitrogen-fixing root nodules and pod fruits, with Phaseolus comprising about 55 species primarily native to the Americas.[2] Within P. vulgaris, the cranberry bean is distinguished as a shelling bean cultivar that can exhibit either pole (vining) or bush (determinate) growth habits, depending on the variety, such as the pole-type 'Borlotti' or bush-type 'Vermont Cranberry'.[9] Its genetic lineage traces to domestication in the Andean region of South America approximately 8,000–10,000 years ago, part of the larger Andean gene pool of common beans, which is differentiated from the Mesoamerican pool by larger seed size, phaseolin seed storage protein types (e.g., A and B), and specific molecular markers like those at the SAP6 locus for gene pool assignment.[10] Varietal markers unique to speckled red types, including the cranberry bean, involve alleles at seed coat color loci such as the P (pigment) gene on chromosome 7 (linkage group Pv07), which regulates flavonoid production for the characteristic red mottling on a cream background, often in combination with pattern genes like Z and R for the speckled effect.[11][12] The etymological origin of "cranberry bean" derives from the vivid cranberry-red mottling on the fresh pods, which resemble the fruit of the unrelated Vaccinium species, with the term first documented in North American horticultural records for these imported Andean varieties.[1][13]Common names and synonyms
The cranberry bean (Phaseolus vulgaris), a variety of the common bean, is recognized by numerous synonyms that highlight its distinctive appearance and cultural significance across regions. Primary synonyms include the borlotti bean, Roman bean, saluggia bean, and shell bean, often used interchangeably in culinary and agricultural contexts due to their shared characteristics of mottled seeds and edible pods.[14][15] The name "cranberry bean" originates from the striking red streaks and mottling on its immature pods, which evoke the color of cranberries, while in the U.S. South, it is commonly known as the "October bean" because of its harvest timing in late summer or early autumn.[16] In Italy, where it holds a prominent place in traditional cuisine, it is called "fagiolo romano," reflecting its association with Roman horticultural varieties.[14] Historically, 19th-century American agricultural and trade texts frequently referred to it as the "speckled bean" or "red speckled bean," emphasizing the marbled pattern on the dried seeds, a nomenclature that has largely shifted to more standardized commercial labels in modern usage.[17] This bean is occasionally confused with similar-looking varieties like pinto or kidney beans owing to overlapping speckled appearances, but it maintains a distinct varietal identity through its larger seed size, oval shape, and tendency for the red markings to fade to a uniform cream color when cooked.[18][19]Description
Plant morphology
The cranberry bean (Phaseolus vulgaris L.), a cultivar of the common bean, exhibits diverse growth forms depending on the variety. Pole types are indeterminate climbers with twining vines that can reach 2–3 meters (6–10 feet) in height, requiring support for optimal development, while bush varieties are determinate or semi-determinate, forming compact plants 0.5–1 meter (2–3 feet) tall without trellising.[20][21] The stems are herbaceous, angular to nearly cylindrical, and pubescent, particularly on younger growth, with diameters up to 1.5 cm in vigorous forms; they support the climbing habit through twining. The root system consists of a shallow taproot with extensive lateral roots primarily in the top 15 cm of soil, featuring nitrogen-fixing nodules formed in symbiosis with Rhizobium bacteria, enhancing soil fertility.[22][21] Leaves are alternate and trifoliate, borne on petioles up to 15 cm long, with ovate to ovate-lanceolate leaflets measuring 7.5–15 cm in length and 5–10 cm in width; the leaflets are green, often with pubescence, and asymmetrical at the base for lateral ones.[2][21][22] Flowering occurs in summer on axillary or terminal racemes, producing small, self-pollinating papilionaceous flowers that are typically white or lilac, with a coiled keel and spiraled style.[21][22]Pod and seed characteristics
The pods of the cranberry bean (Phaseolus vulgaris) are typically flattened and measure 5 to 6 inches in length, starting out green when immature and developing red mottling that intensifies into prominent cranberry-like streaks and speckles as they mature.[1][23] The seeds are oval to kidney-shaped, approximately 0.5 to 0.75 inches long, with a cream-white base featuring bold red-brown marbling or mottling; on a dry weight basis, they contain around 20-25% protein.[5] During maturation, the pods remain inedible but allow for the harvest of tender seeds as fresh shell beans when still immature and plump; as the pods dry and become fibrous, the seeds harden, enabling long-term dry storage.[13]Cultivation
Growing conditions
Cranberry beans (Phaseolus vulgaris) are a warm-season crop that thrives in temperate climates, where they can be grown as annuals. They are highly frost-sensitive and require soil temperatures consistently above 60°F (15.6°C) for optimal germination, typically achieved in late spring or early summer depending on the region.[24] The ideal growing temperature range is 65–75°F (18–24°C), with performance declining under prolonged heat above 85°F or cool nights below 50°F.[25] These beans prefer well-drained, loamy soils with a pH between 6.0 and 7.0 to support healthy root development and nutrient uptake.[16] They tolerate moderate soil fertility levels thanks to their ability to fix atmospheric nitrogen through symbiotic bacteria in root nodules, reducing the need for heavy nitrogen fertilization in non-irrigated fields.[25] Heavy clay or poorly drained soils should be avoided, as they increase the risk of root rot; incorporating organic matter can improve drainage in sandy loams.[26] For planting, sow seeds 1–2 inches deep in full sun, which provides at least 6–8 hours of direct sunlight daily to promote vigorous growth and pod set.[26] Bush varieties should be spaced 4–6 inches apart within rows 18–24 inches wide, while pole varieties require 8–12 inches between plants and support structures like trellises, with rows 3–4 feet apart to allow for vining.[27] Inoculate seeds with rhizobia bacteria if soils lack native populations to enhance nitrogen fixation.[25] Cranberry beans require moderate irrigation, approximately 1 inch of water per week during active growth, applied deeply to encourage root expansion while avoiding overhead watering that promotes foliar diseases.[27] They exhibit some resistance to bean leaf beetles through varietal selection and cultural practices like crop rotation, but remain vulnerable to anthracnose (Colletotrichum lindemuthianum), which can be managed with certified disease-free seed, fungicide applications during humid conditions, and 2–3 year rotations away from other beans.[28] Monitoring for Mexican bean beetles is essential, as larvae can defoliate plants; integrated pest management includes handpicking or targeted insecticides if thresholds are exceeded.[29]Harvesting and storage
Cranberry beans, also known as borlotti or Roman beans, are harvested at two primary stages depending on intended use: fresh shelling or dry storage. For fresh shelling, beans are typically ready 60 to 75 days after planting, when pods are plump and filled with soft, tender seeds that have developed their characteristic red-speckled pattern but are not yet fully mature.[27] At this stage, the pods remain green and snap easily, allowing for immediate shelling and consumption without further drying.[30] For dry harvest, plants are left to mature further, reaching 90 to 100 days, at which point 80% or more of the pods have yellowed and dried, with hard seeds inside that rattle when shaken.[31] This maturation aligns with the R9 growth stage common to dry beans, ensuring optimal seed quality.[25] Harvesting techniques vary by scale. In small-scale or home gardens, hand-picking is preferred to select individual pods at the desired maturity, minimizing damage and allowing staggered harvests over several weeks as pods ripen unevenly.[32] Commercial operations often employ mechanical methods, such as direct combining when 80% of pods are ripe, to efficiently gather the crop while reducing seed loss to 1-5% through proper equipment adjustments like reel speed and cylinder clearance.[25] Yields average 1-2 ounces of dry beans per plant under optimal conditions, though this can vary with variety, spacing, and environment; for instance, bush varieties like Vermont Cranberry produce heavily from compact plants.[33][34] Post-harvest processing involves threshing to separate seeds from pods, either by hand-rubbing for small quantities or using stationary threshers for larger volumes, followed by winnowing to remove debris. Seeds are then dried to 12-14% moisture content to prevent spoilage, often spread in thin layers in well-ventilated areas or using low-temperature aeration systems.[25] For storage, dried cranberry beans should be kept in cool, dry conditions below 70°F (21°C) and 60% relative humidity, ideally in airtight containers such as glass jars or vacuum-sealed bags, which can preserve quality for 1-2 years.[35] This method effectively prevents weevil infestation by limiting oxygen and moisture access to potential pests like the bean weevil (Acanthoscelides obtectus).[36]Culinary uses
Preparation methods
Cranberry beans can be prepared fresh from immature pods or as dried beans, each requiring distinct methods to achieve optimal texture and flavor. For fresh use, the beans are first shelled from their pods, a process that yields tender, creamy seeds suitable for quick cooking. To inactivate enzymes, prevent oxidation, and prepare for freezing or further cooking, the shelled beans are blanched in boiling water for 2 to 3 minutes before being plunged into an ice bath; this step also partially cooks them, reducing subsequent simmering time to about 20 to 30 minutes until tender. The beans' red mottling fades during cooking, resulting in a creamy beige appearance.[37][38] Dried cranberry beans, which have a longer shelf life, require rehydration before cooking to ensure even tenderness and reduce cooking duration. The standard method involves soaking 1 cup of beans in 3 cups of water overnight for 12 to 18 hours in the refrigerator, followed by draining and rinsing. The soaked beans are then boiled in fresh water using the same 3:1 ratio, simmering for 45 to 60 minutes until soft; alternatively, pressure cooking for 20 to 25 minutes at high pressure yields similar results without prior soaking, though monitoring for tenderness is advised.[37][39] To enhance flavor during cooking, aromatic ingredients such as garlic, onions, or herbs like thyme and bay leaves are commonly added to the pot after the initial boil, infusing the beans without overpowering their nutty taste. Acidic elements, including tomatoes or vinegar, should be incorporated only after the beans are fully tender, as early addition can toughen the skins and prolong cooking time.[40][41] For preservation, blanched fresh cranberry beans can be frozen by spreading them on a tray to freeze individually before transferring to airtight bags, maintaining quality for up to 8 to 12 months. Canning procedures differ for fresh and dried beans. For rehydrated dried beans, after soaking and simmering for 30 minutes, pack hot into jars with boiling water, leaving 1-inch headspace, and process in a pressure canner: for weighted-gauge at 0–1,000 ft, 10 psi for 75 minutes (pints) or 90 minutes (quarts); adjust pressure for altitude, dial-gauge (11 psi at 0–2,000 ft), or per USDA guidelines. For fresh shelled beans, use hot pack by bringing beans to a boil in water, then pack loosely into jars with boiling water (1-inch headspace for pints, 1–1.5 inches for quarts), and process: 40 minutes (pints) or 50 minutes (quarts) at the same pressures.[37][42][43]Regional dishes
In Italian cuisine, cranberry beans, known locally as borlotti, are integral to traditional soups like pasta e fagioli, where they are simmered with short pasta, tomatoes, garlic, onions, and often pancetta or guanciale to create a robust, comforting broth.[44][45] These beans' creamy texture and nutty flavor also enhance minestrone, a vegetable-laden soup typically including carrots, celery, zucchini, and tomatoes, providing a hearty base that balances the medley of seasonal produce.[46] In American Southern dishes, cranberry beans serve as a versatile substitute for lima beans in succotash, a classic side that pairs the beans' mild earthiness with fresh corn kernels, often enriched with butter or cream and seasoned with herbs for a simple yet flavorful harvest celebration.[47][48] They are likewise featured in baked beans, slow-cooked with molasses, onions, and sometimes bacon to yield a sweet-savory accompaniment to barbecues and holiday meals.[49] Latin American preparations highlight cranberry beans in hearty stews and fresh applications, such as the Chilean porotos granados, a summer dish combining the beans with corn, pumpkin, onions, and basil for a vibrant, basil-infused medley that showcases regional produce.[50] In Mexico, these beans adapt traditional frijoles pintos recipes, like frijoles de la olla, where they are pot-cooked with onions, garlic, and minimal seasoning to develop a brothy, flavorful pot essential for tacos or rice dishes.[51][52] Fresh shelled cranberry beans also appear in light salads, tossed with tomatoes, corn, and lime vinaigrette to emphasize their tender texture in everyday meals.[53] Modern fusions incorporate cranberry beans into innovative vegan dishes, such as patties where the beans are mashed with sweet potatoes, beets, rice, and walnuts, then formed and grilled for a protein-packed burger alternative in plant-based menus.[54] In farm-to-table settings, they feature in seasonal salads with fresh herbs, feta or vegan alternatives, and light dressings, celebrating the beans' short fresh harvest window in contemporary, sustainable cuisine.[55]Nutritional profile
Macronutrients
Cranberry beans, in their dry form, provide approximately 335 kcal per 100 grams, with the majority of energy derived from carbohydrates, totaling 60 g, of which 24.7 g are dietary fiber.[56] This high carbohydrate content positions them as a dense energy source suitable for plant-based diets, while the substantial fiber contributes to their role in digestive health without delving into specific benefits. The protein content is notable at 23 g per 100 grams, featuring a complete amino acid profile that includes all essential amino acids, with particularly high levels of lysine at 1.98 g per 100 grams.[56] This makes cranberry beans a valuable protein contributor among legumes, though typically complemented with grains for optimal amino acid balance. Fats are present in low amounts, at 1.23 g per 100 grams, predominantly unsaturated fatty acids, with saturated fats comprising only 0.16 g.[56] In comparison to other common beans, cranberry beans exhibit similar dietary fiber content to navy beans (24.7 g versus 24.4 g per 100 g dry) but have a similar protein level to black beans (23 g versus 21.6 g per 100 g dry).[56][57][58]| Nutrient (per 100g dry) | Cranberry Beans | Navy Beans | Black Beans |
|---|---|---|---|
| Calories (kcal) | 335 | 337 | 341 |
| Protein (g) | 23 | 22.3 | 21.6 |
| Total Fat (g) | 1.23 | 1.5 | 1.4 |
| Carbohydrates (g) | 60 | 60.8 | 62.4 |
| Fiber (g) | 24.7 | 24.4 | 15.5 |