Cranberry bean

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Borlotti beans, raw
Beans in Ventimiglia.jpg
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
23.03 g
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

The cranberry bean is a variety of common bean (Phaseolus vulgaris) first bred in Colombia as the cargamanto.[1] The bean is a medium to large tan or hazelnut-colored bean splashed or streaked with red, magenta, or black.

A new cranberry bean variety, 'Crimson', is light tan speckled with maroon. It is resistant to viruses and has a high yield.[2]

The Borlotti bean, also known as the Roman bean or romano bean (not to be confused with the Italian flat bean, a green bean also called "romano 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 differs in taste.

'Crimson' is a new cranberry dry bean.

References[edit]

  1. ^ Sando, Steve; Barrington, Vanessa (2008). Heirloom Beans. Chronicle Books. p. 15. ISBN 978-0-8118-6069-7. 
  2. ^ "Bright New Dry bean for Salads and other Foods". USDA Agricultural Research Service. June 17, 2010.