Cranberry beans

About the ingredient cranberry beans. Including 6 recipes with cranberry beans.

What are cranberry beans?

Cranberry beans, called “shellouts” in Ohio and Indiana, are similar to Pinto beans except that the markings are pink instead of brown. A popular dish in New England using them is Cranberry-Bean Succotash.

Dried Bean Purchasing Guide

Dried beans should be clean, uniform in size and quality. Today dried beans are usually sold pre-packaged and a reliable brand will guarentee clean, uniformly sized beans.

1 pound, raw = approximately 2 1/3 cups

1 pound, cooked = approximately 6 cups

Storage

After opening the package place the unused beans in a clean, tightly covered container and store on the pantry shelf.

Kitchen shelf: 1 year

Refrigerator shelf, cooked, covered: 3 to 4 days

Refrigerator freezer, cooked beans and cooked bean dishes, prepare for freezing: 1 month

Deep Freezer, cooked beans and cooked bean dishes, prepared for freezing: 4 to 6 months

Basic Preparation

Packaged beans are usually sorted and washed before packaging, so need only be rinsed.

Bean bought in bulk should be sorted carefully, discarding broken and defective beans, and washed until the water runs clear.

It's a good idea to soak the beans to replace some of the water lost during the drying process.

In general, if directions are not given on the package, use the amount of water called for in the recipe; save the nutritious soaking water to use in cooking the beans.

There are two ways of soaking dried beans:

Quick method: Measure the soaking water into a large, heavy pot. Add the washed beans and bring to the boil. Cover the pot and cook for 2 minutes; remove from heat and let stand for one hour, then cook according to recipe directions.
Overnight method: Measure the soaking water into a large pot; add washed beans; cover pot, and let stand for 6 to 8 hours. To prevent souring and hard skins the two minute boil above is recommended even when the beans are soaked overnight.

Add one teaspoon of salt per cup of soaked beans. If ham, bacon or salt pork is to be added use a smaller amount of salt.

Always try to cook in the soaking water. Cover the pot and bring to the boil. Reduce the heat and simmer according to the recipe.

Stir carefully but not too often to avoid breaking apart the beans. When done they should hold their shape as well as be tender. Cooking time can range from 20 minutes to 1 ½ hours depending on the type of bean and how long they have been stored.