| Cranberry bean | |
|---|---|
 | |
| Species | Phaseolus vulgaris |
| Marketing names | Borlotti bean, cranberry bean, Roman bean, saluggia bean and rosecoco bean |
| Origin | North and South America |
 Fresh borlotti beans | |||||||||||||
| Nutritional value per 100 g (3.5 oz) | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 1,458 kJ (348 kcal) | ||||||||||||
60.05 g | |||||||||||||
| Sugars | 2.4 g | ||||||||||||
| Dietary fiber | 24.7 g | ||||||||||||
1.23 g | |||||||||||||
| Saturated | 0.244 g | ||||||||||||
23.03 g | |||||||||||||
| |||||||||||||
| †Percentages estimated usingUS recommendations for adults.[1] | |||||||||||||
Thecranberry bean is a variety ofcommon bean (Phaseolus vulgaris) first bred inColombia as thecargamanto.[2] It is also known as theborlotti bean,Roman bean,romano bean (not to be confused with the Italianflat bean, agreen bean also called "romano bean"),saluggia bean, gadhra bean orrosecoco bean.[3] 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 afterSaluggia in northernItaly for marketing purposes and where they have been grown since the early 1900s.[4]
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 thepinto 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.
A new cranberry bean variety, 'Crimson', is light tan speckled with maroon. It is resistant toviruses and has a high yield.[5]
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