Cranberry beans don’t taste like cranberries, they only look like cranberries. And even then, I don’t quite see it. Originally from Colombia, these beans have been bred around the world and have become Madeira, Borlotti, Tounges of Fire, Wren’s Egg and many more. The Cacahuate is the classic from Colombia and are perfect for any recipe calling for a “cranberry” bean.

Similar to Borlotti, Cranberry beans are very thin-skinned with a velvety texture, making them ideal for soups, stews and even refried beans.

A favorite staff meal here at Rancho Gordo is a bowl of cranmbeery beans with poached chicken pieces, drizzled with your best fruity olive oil. Simple and sublime!