Bearing no relation to the actual berry, cranberry beans – also called borlotti beans or Roman beans – get their fruity name from the deep red color of the specks spread across their white skin. Tender and chestnut-like in taste, they’re perfect swapped in for pintos in chilis, stews or classic baked beans recipes, or try them in this hearty dish, paired with nutrient-packed kale and spicy cumin.
Recipe by Cassidy Stockton for Bob’s Red Mill
Makes 6 servings
1 lb. kale, chopped
3 cups cooked cranberry beans
1 (6 oz.) can tomato paste
1 large onion, chopped
2 tsp. red onion, crushed
6 garlic cloves, minced
1 tsp. ground cumin
1 tsp. ground black pepper
6 cups vegetable broth
½ cup water
Juice of ½ lemon
½ cup medium-grind cornmeal
- In large pot or pressure cooker, combine all ingredients except lemon juice, water and cornmeal.
- Simmer mixture until kale is tender.
- In bowl, stir together lemon juice, water and cornmeal to make a paste.
- Stir paste into stew and cook for an additional 15 minutes.
Recipe courtesy of Bob’s Red Mill blog. Used with permission.