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FREE SHIPPING on orders over $50. For orders or assistance: 1-800-599-8323

FREE SHIPPING on orders over $50. For orders or assistance: 1-800-599-8323

FREE SHIPPING on orders over $50. For orders or assistance: 1-800-599-8323
Cranberry Bean - Rancho Gordo
Cranberry Bean - Rancho Gordo
Cranberry Bean - Rancho Gordo
4.7
(55 ratings)

Cranberry Bean

$ 6.25
Title

Free shipping on orders $50+

Versatile and velvety, this thin-skinned Borlotti bean produces a rich, indulgent bean broth, making it perfect for classic Italian dishes as well as simple pot beans.

Cranberry beans are soft and dense with a soft, rich texture. The thin skins help produce a rich bean broth, making it the natural friend of pasta e fagioli (pasta fazool), as the liquid coats each noodle with its luxurious sauce.

Thought to be originally from Colombia, this bean has been bred around the world to become Madeira, Borlotti, Tongues of Fire, Wren’s Egg, and more. In Mexico, you'll find these as Cacahuate (peanut) beans.

Cooking Suggestions

Minestrone soups, pasta e fagioli (pasta fazool), soups, casseroles, New England baked beans

From the Rancho Gordo Kitchen

In Patzcuaro, Mexico, you'll fall in love with them in a good Sopa Tarasca, which is about one third pureed cranberry beans, one third roasted tomatoes and one third chicken stock, topped off with some deep fried tortilla strips. In Italy, they are a prized addition to soups and pasta e fagioli. A favorite meal of Steve's is a bowl of Cranberry beans with poached chicken pieces, drizzled with fruity olive oil--simple and sublime!

Cooking Instructions

Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.

Similar to

Pinto, Borlotti

Latin name

Phaseolus vulgaris

Country of origin

USA

"It's no surprise that savvy cooks are clamoring for Sando's beans. "

2008 The Saveur 100

Saveur Magazine

CUSTOMER REVIEWS

4.7

55 Reviews

5
91%
4
2%
3
2%
2
2%
1
4%

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Verified Customer Reviews

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Most helpful

Emily

Yum

These really do have a creamy texture and naturally subtle smoky taste. I followed the RG cooking instructions and mine came out great...much better than past experiences I've had trying to cook other brand dried beans (ie goya). I used them in minestrone this time but would love to make refried beans or baked beans, too.

Review on 08/01/2019

Grace

So great!

These beans are a delight! I used them in pasta e fagioli which turned out perfectly. They're nicely firm while being tender and creamy at the same time. Would absolutely use these in a soup again to give it some substance!

Review on 08/01/2019

Mary

So, so good!

Finally made a pot of cranberry beans tonight. These beans have a wonderful mouth-feel and a great flavor. I will be buying these frequently!

Review on 29/03/2019

Helen

Carnivore's BEWARE!

Pasta e Faioli recipe is wonderful and satisfying!
New customer to Rancho Gordo here.
Purchased these beans as a novice cook wanting to add healthy vegetarian proteins to my families diet.
I cannot describe my delight.
They are an incredible creamy comfort and sooo satisfying food.
Prepared them in my old fashioned Mirro Pressure cooker at 7500ft above sea level for 17 minutes, resulting in tender, silky perfection.
Buyer Beware, this product is addicting, carniv...More

Review on 07/02/2021

Christine

Versatile and delicious!

I cooked a bag of these in my Instant Pot and separated them for different uses: some on their own to mix with sauteed vegetables, the rest (with the broth) to make a batch of pasta e fagioli. Delicious both ways!

Review on 19/10/2019

Cranberry Bean

$ 6.25
Shipping Details

Free Shipping on each order $50 and over

FedEx Ground shipments, and one shipping location per order.

For orders less than $50: 
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Our flat-fee shipping charge via US Postal Service is as follows:
$11 each 15 pounds
All shipments to Hawaii, Alaska, P.O. boxes, and APO/FPO/DPO addresses must go via USPS.

I just placed my order. When will I get my shipment?

It normally takes us 1 to 3 business days to process orders. If we are experiencing further shipping delays, we will add a note to the checkout page with further information.

We process and ship orders from Northern California Monday through Friday, via FedEx or US Postal Service. A shipment can take from 2 to 5 working days to be delivered after it leaves our warehouse, depending on where you live and what shipping service you selected. Please call us (707/259-1935) to arrange for faster shipping if you need your order to arrive sooner. 

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The Rancho Gordo Story

You Can Blame it All on the Dutch

I was shopping one August for tomatoes and, despite Napa being one of the world's most magnificent agricultural regions, all the tomatoes were from a hothouse in Holland! Worse, they were hard and pale pink instead of the ripe tomatoes I was craving. I started to grow my own tomatoes and this eventually led to beans.

My first harvested heirloom bean was Rio Zape. They were pretty and easy to grow but I had no idea what to expect when I cooked them. They were similar to the pintos I liked but there was so much more going on. Hints of chocolate and coffee mixed with an earthy texture made my head spin. I was blown away by Rio Zape and the other heirloom beans I was growing, but also really confused why they were such a big secret. I took the beans to the farmers market, organizing things on my kitchen table. Soon there was a warehouse, followed by more markets and mail order. It seems we had struck a nerve. People agreed that heirloom beans were worth saving, growing and cooking. Currently our warehouse, a retail shop, and offices are in Napa, California, and a stop here is part of many tours of the wine country. 

All of my agricultural pursuits have been based on being someone who likes to cook but gets frustrated by the lack of ingredients, especially those that are native to the Americas. One of the things that originally drew me to beans was the fact that they are indigenous to the Americas. It seems to me these indigenous ingredients should be familiar, if not common. American cuisine is re-inventing itself and I'd love to include ingredients, traditions and recipes from north and south of the border as part of the equation. I love the concept of The Americas. I feel as if it's just as important as the European heritage many of us share.

You can read more about the Rancho Gordo story here.

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