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Everything you’ve wanted to know about Cranberry Beans. This How to Cook: Cranberry Beans guide features instructions on using a slow cooker, pressure cooker, instapot, and stovetop for cooking cranberry beans plus there are a few delicious recipes to try as well.
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Cranberry beans have a mild nutty flavor and are much more delicate and sweeter compared to pinto beans. They get their name from the cranberry colored spots that are iconic on these light cream colored beans.
Cranberry beans are a rich source of iron, dietary fiber, and protein. They are packed full of vitamins and minerals too making them a nutrient-dense food. Cranberry beans are cholesterol free, low fat, and low in sodium. Cranberry beans are the perfect bean to add to soups, salads, casseroles, and stews.
Cranberry Beans are also known as Borlotti Beans and are common in Greek and Portuguese cooking.
How to Cook Cranberry Beans
Slow Cooker Cranberry Beans
Sort and rinse 1 cup of Cranberry Beans (no need to pre-soak the beans). Place in a 6-8 quart slow cooker and add 5 cups of water or stock. Cover and cook on low for 10 – 12 hours (or high 5 – 6 hours) Make sure to keep beans completely covered with liquid during cooking. If level is low, add additional water and reduce the cooking temperature. Makes approximately 3 cups cooked beans.
Note: Reduce cooking time by half if using pre-soaked beans. Soak beans overnight, drain water, add fresh water to cover beans by about 2 inches and cook on low for 5 – 6 hours or high 3 – 4 hours.
Pressure Cooker Cranberry Beans (Instapot Cranberry Beans)
Sort and rinse 1 cup of Cranberry Beans (no need to pre-soak the beans). Place in pressure cooker and add 5 cups of water or stock. Secure lid, set pressure to high and begin heating on high heat. When steam begins a steady flow from the release valve, reduce heat to medium and let cook for 25 – 30 minutes. When cooking time has completed, turn heat off and allow pressure to decrease naturally for 15 minutes. Carefully remove lid and drain liquid from beans. Makes approximately 3 cups cooked beans.
To use an Instapot, follow above instructions, but use the Manual setting for 25-30 minutes. Let the pressure decrease naturally.
Stovetop Cranberry Beans
Sort and rinse 1 cup of Cranberry Beans (no need to pre-soak the beans). Place in a large size pot and add 4 cups of water or stock. Cover, bring to a boil, then reduce heat to medium-low and cook until tender (at least 90 minutes). Make sure to keep beans completely covered with liquid during cooking. If level is low, add additional water and slightly reduce the cooking temperature. Makes approximately 3 cups cooked beans.
- Don’t fill the pots more than halfway full of dried beans and the liquid as they needs room to expand.
- No need to pre-soak beans, but if you have time to pre-soak then your cooking time will be dramatically decreased.
- Cooking times are considered a minimum. Older beans tend to take longer to cook, so if beans aren’t done in the time frame given, just keep cooking and checking often for doneness.
- Cooked beans can store up to 1 week in the refrigerator and up to 6 months in the freezer.
I’ll be sharing tons of How to Cook guides, so I hope you’ll pop over and see if there are any others that interest you. Also, you can follow the #howtocook_amft hashtag on Instagram and Twitter.
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