Cranberry bean

{{Short description|Variety of common bean}} {{Infobox cultivar | name = Cranberry bean | image=200px | species = ''Phaseolus vulgaris'' | marketing_names = Borlotti bean, cranberry bean, Roman bean, saluggia bean and rosecoco bean | origin = North and South America }} {{Infobox nutritional value | name = Borlotti beans, raw | image = File:Beans in Ventimiglia.jpg | image_size = 200px | caption = Fresh borlotti beans | kJ = 1458 | carbs = 60.05 g | sugars = 2.4 g | fiber = 24.7 g | fat = 1.23 g | satfat = 0.244 g | protein = 23.03 g | sodium_mg = 6 | source_usda = 1 }}

The '''cranberry bean''' is a variety of common bean (''Phaseolus vulgaris'') first bred in Colombia as the ''cargamanto''.<ref>{{cite book|title=Heirloom Beans|last1=Sando|first1=Steve|last2=Barrington|first2=Vanessa|publisher=Chronicle Books|year=2008|isbn=978-0-8118-6069-7|page=15}}</ref> It is also known as the '''borlotti bean''', '''Roman bean''', '''romano bean''' (not to be confused with the Italian flat bean, a green bean also called "romano bean"), '''saluggia bean, gadhra bean or''' '''rosecoco bean'''.<ref>{{cite book|title=The Choice Guide to Food|date=2011|publisher=UNSW Press|location=Sydney|isbn=9781742241012|page=46|url=https://books.google.com/books?id=8U4mzzG0P0AC&dq=rosecoco+bean+borlotti&pg=PA46|accessdate=19 February 2016}}</ref> The bean is a medium to large tan or hazelnut-colored bean splashed or streaked with red, magenta or black.

'''Saluggia beans''' are regional, a borlotti bean named after Saluggia in northern Italy for marketing purposes and where they have been grown since the early 1900s.<ref>{{cite web|title=Storia legumi (part 2)|url=http://www.provincia.asti.gov.it/modulistica/doc_download/7794-storialegumiparte2|website=Provincia di Asti|access-date=19 February 2016|page=108|archive-url=https://web.archive.org/web/20160301061838/http://www.provincia.asti.gov.it/modulistica/doc_download/7794-storialegumiparte2|archive-date=1 March 2016|url-status=dead}}</ref>

==Characteristics== The borlotti bean is a variety of the cranberry bean bred in Italy to have a thicker skin. It is used in Italian, Portuguese (called the Catarino bean), Turkish, and Greek cuisine.

The cranberry bean looks similar to the pinto bean, but cranberry beans are larger and have big maroon, magenta, or black specks on a creamy white background, more like Great Northern beans. After cooking, however, the specks vanish and the beans take on a more even, darker color. thumb|left|(a) three raw borlotti beans.<br />(b) the same three borlotti beans, but cooked. {{Clear|left}}

A new cranberry bean variety, 'Crimson', is light tan speckled with maroon. It is resistant to viruses and has a high yield.<ref>{{cite web|url=https://www.ars.usda.gov/news-events/news/research-news/2010/bright-new-dry-bean-for-salads-and-other-foods/|title=Bright New Dry bean for Salads and other Foods|date=June 17, 2010|publisher=USDA Agricultural Research Service}}</ref>

thumb|left|'Crimson' is a new cranberry dry bean. {{Clear|left}}

=== Cultivars === {{columns-list|colwidth=30em| * Borlotto Lingua di Fuoco (Tongue of Fire), 60 days, bush, heirloom }}

==References== {{Reflist}}

Category:Phaseolus