Product Description Named for their cranberry color, borlotti beans are used largely for soup, particularly northern Italy's famous Pasta e Fagioli (pasta and bean) soup. These beans are best known for their creamy consistency.
Special instructions: Beans should be soaked overnight or boiled for at least two hours before adding to a recipe calling for cooked beans. Do not add salt to any of these beans until they are finished cooking; salt hardens the skin. Keep in mind that beans usually double in volume after they've been soaked.
Customer Reviews:
beanoDecember 6, 2007 1 out of 1 found this review helpful
Beans appeared to be old stock. I'm used to fresh crop of beans. I could not find Michigan beans in the store, so I tried these. Next time I will wait for Michigan cranberry beans.
Cranberry BeansMarch 27, 2007 3 out of 3 found this review helpful
They shipped me pinto beans, I had to order cranberry beans from someone else. My 92 year-old Grandmother was disappointed.
