#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
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
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.