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#8 Cranberry Bean Vermont Cranberry, Known As “Borlotti” Beans.

Popular in Italian cooking (where they’re better known as “Borlotti” beans). These beans have a mild, sweet and nutty flavor and satisfyingly creamy texture. This makes them a perfect ingredient in salads, soups, stews, spreads (hummus, anyone?), dips and other dishes.

Vermont Cranberry / “Borlotti” Beans can be harvested young as a green bean or allowed to dry.

 

Borlotti Baked Beans

Ingredients

1 pound Vermont Cranberry / “Borlotti” Beans, soaked in water overnight

¼ cup olive oil

1 cup chopped onions

½ cup pure maple syrup

½ cup canned tomato puree or crushed tomatoes

2 tablespoons molasses

1 tablespoon Dijon mustard

½ cup brown sugar

1 teaspoon salt

Instructions

Drain beans and combine with 4 quarts fresh hot water in large pot. Bring to boil and reduce heat. Simmer, partially covered, just until tender, 1 1/2 to 2 hours. Drain, reserving cooking water. Place beans in a large, shallow baking dish.

While the beans cook, heat oil in large skillet. Sauté onions until tender. Remove from heat.

Preheat oven to 325F.

Whisk together 1 cup of reserved cooking water, maple syrup, tomato puree, molasses, mustard,  brown sugar and salt in a medium bowl.

Add sautéed onion and syrup mixture to beans; stir well. Cover dish tightly.

Bake 2 1/2 to 3 1/2 hours, until beans are tender. Check periodically to make sure they have enough liquid, adding more reserved cooking water if necessary.

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