Comments on: Mystery Beans

By: RachelleB

RachelleB — Mon, 05 Jan 2009 03:38:52 +0000

i am watching that right now too and thought the same thing!

By: Edwin Chua

Edwin Chua — Mon, 05 Jan 2009 03:09:35 +0000

i was watching Iron Chef Flay vs Tinsley and they had these or at least they looked similar. Cranberry beans

By: Chuck

Chuck — Sat, 11 Oct 2008 17:03:23 +0000

Sorry to hear that they molded, ‘chelle. After you and Steph shelled those you should have let them sill dry, then stored them for future use. I did that with some white beans I bought at Green City Market over the summer and I’m just about ready to put them in a soup.

By: Edwin Chua

Edwin Chua — Thu, 09 Oct 2008 09:40:05 +0000

looks like wax beans

By: monica

monica — Thu, 09 Oct 2008 07:36:53 +0000

ciao,
I don’t remember why I know this space but I read it every day. I really like your photos.

I’m writing from Italy and these beans are really common. We call them borlotti… they have a funny name.
We use them expecially in soups with mixed vegetables, but also in soups only with them and some tomatoes. When they are cooked their color change and become brown.
Here you can find them already cooked in cans and you can eat them as they are. For example in salads (add a small onion cut in little slices, olive oil tuna, salt, pepper, oil and vinegar… great!).
They are really good! I love them. If you are a vegetarian you can substitute meat with them as they have a lot of proteins.
Sorry for my english…

ciao,
monica

By: Joanna

Joanna — Wed, 08 Oct 2008 13:44:02 +0000

Hi Rachelle – The pink ones are cranberry beans. They’re easy to cook, but they do lose their pretty color when you cook them. Here are a couple preparation ideas:

http://cooking-books.blogspot.com/2008/10/borlotti-or-cranberry-beans.html

http://www.amateurgourmet.com/2008/09/cranberry_beans.html