These Organic Cranberry Heirloom Beans are versatile and velvety, thin-skinned bean that produce a rich, indulgent bean broth. Grown using regenerative farming practices in Wisconsin, they are as good for you as they are for the planet and sustainability has never tasted so good!
Ah, cranberry beans, a hidden gem in the culinary world, like a well-kept secret waiting to be discovered. These beans have a fascinating history dating back centuries, tracing their origins to the Americas. The Cranberry Bean, also called the borlotti bean or romano bean, is often thought of as coming from Italy but it's said that indigenous peoples cultivated and cherished these beans long before they made their way to European shores. Whether what we know now as cranberry beans was cultivated in the new world or the old we know for certain that the parents of the ubiquitous cranberry came from the Americas.
When you lay your eyes on these beauties, you can't help but be captivated by their maroon-hued exterior, reminiscent of the tart, crimson cranberries that share their name. Once cooked, they reveal a delicate mottled pattern, as if whispering stories of their long journey through time.
Now, the true delight lies in their taste - a buttery, nutty flavor with a creamy texture that embraces your palate like an old friend. They cook up magnificently with a thick and delicious bean broth making them ideal for soups, stews and of course famously pasta e fagioli. I could drink this bean broth. I dream of this bean broth.
These cranberry beans have certainly carved a place in my heart, and they deserve a prime spot in every cook's pantry. A true testament to the richness of the culinary world, these beans are not to be overlooked. So, venture forth and explore the wonders of cranberry beans; trust me, you won't be disappointed.
HOW TO COOK THEM
These are very fresh beans so they cook up fast, much faster then you may be used to. I cooked up a pot in under two hours on the stove top with NO SOAKING and they were jaw dropping silky and delicious, their skins just beginning to burst and creamy beyond compare. I don't actually recommend instant pot for these because they cook so quickly they will fall apart quickly but if you are in a huge rush you can instant pot them for 15 minutes.
A PERFECT POT OF CRANBERRY BEANS
In a heavy bottom dutch oven or bean pot place one pound of organic cranberry beans, 6 cups of water, 1/4 cup of olive oil, 1 tablespoon of salt, 1 bay leaf and 2-3 whole chilis (optional). Simmer on the stovetop for 1-2 hours adding water from a kettle as needed so that the beans do not dry out. DO NOT STIR THE BEANS. If you stir the beans they will break apart, gently shake the pot instead. You will be rewarded with the most creamy and delicious beans ever sitting in a luxurious bean broth you'll want to drink its so good.
ABOUT DOUDLAH FARMS
When we first came across Doudlah Farms and read about their commitment to regenerative agriculture and organic farming we knew we had to work with them. Mark Doudlah is a 6th generation farmer in Wisconsin. His father and his fathers father, and generations before that had been conventional farmers on that same land, the same as all their neighbors. Then Mark's dad was diagnosed with Mantle Cell Lymphoma, known as The Midwest Farmers' Cancer. Doctors said the cause of his cancer was most likely due to his long-term exposure to herbicides, pesticides, fungicides, and degreasers. Mark knew what he had to do. Today Doudlah Farms practices and advocates for organic regenerative and bio-dynamic farming practices (fancy names for growing nutrient-rich foods that are good for you and the future of human health). This is a family owned and family run farm. If you call, you will probably talk to Mark's wife Sherry “Lucy”, as I did when I ordered the beans in your box. Mark is a trailblazer, educating and paving a new way for farmers like himself. We are thrilled to be featuring their Great Northern Beans this month in the club and adding their products to the store very soon. We are huge fans.