Cranberry beans are soft and dense with a velvety texture. The thin skins help produce a rich bean broth, making it the natural friend of pasta e fagioli (pasta fazool), as the liquid coats each noodle with its luxurious sauce.
Cooking Instructions
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Add salt once beans start to soften.
*A pre-soak of 2 to 6 hours will lessen the cooking time.
Cooking Instructions
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Add salt once beans start to soften.
*A pre-soak of 2 to 6 hours will lessen the cooking time.