CRANBERRY BEANS

  • Raw Beans
  • Sproutable Beans
  • Premium Quality
  • Cholesterol and Gluten Free
  • High in Fiber, Iron and Magnesium
  • Country of Origin: USA
5 out of 5 based on 2 customer ratings
(2 customer reviews)
10.99 (10.99/lb)
14.99 (5.00/lb)
17.99 (3.60/lb)
28.99 (2.90/lb)
39.99 (2.67/lb)
62.99 (2.52/lb)
 

Product Description

Cranberry Beans

Product Description

Cranberry beans are invaluable for those who care for both delicious food and its nutritional properties. These beans have a sweet nutty flavor and can serve as the ingredients for many dishes such as soups, vegetable salads, spreads, and stews. They successfully combine with cheese and pasta, olive oil and lemon, herbs and spices. You can also use them as a healthy and nutritious snack.

Health Benefits

The distinguishing feature of cranberry beans is their high content of dietary fiber, protein, and minerals—especially iron. Besides, they are rich in antioxidants, certain vitamins, and amino acids. No wonder that these beans have incomparable value for maintaining the body`s overall health and preventing certain diseases.

Here are several examples of their beneficial influence on your health:

  1. They prevent cardiovascular diseases.
    Cranberry beans contain less than 2g (per 100g) of fat and almost no cholesterol. Moreover, their insoluble fiber reduces the cholesterol level in the blood. The beans are rich in potassium—which is vitally important for the operation of the heart—and antioxidants which protect blood vessels.
  1. They offer certain protection from cancer.
    Their high content of folate – 190mcg, which ensures 90% of the daily requirement – lowers the risk of cancer as it prevents cells of DNA from mutation. Insoluble fiber helps cleanse the digestive tract and makes cranberry beans an excellent treatment for constipation, effectively preventing the risk of colon cancer.
  1. They add red color to your blood.
    Cranberry beans are rich in iron and copper. The minerals—which play an important role in forming blood cells that transport oxygen throughout the body— are efficient in preventing and treating anemia, asthenia, and apathy.
  1. They help stabilize sugar.
    Cranberry beans have a low glycemic index. The beans reduce sugar absorption in the blood due to the high amount of dietary fiber.
  1. They add to your energy and vigor.
    As an essential source of protein – about 45% of the daily requirements per 100g – Cranberry beans are wonderful energetics that eliminate fatigue and make you strong and more enduring.
  1. They aid in weight loss.
    Being a rich source of dietary fiber and complex carbohydrates, cranberry beans help manage weight loss. Insoluble fiber makes your diet more satiable without adding calories. Complex carbohydrates also help suppress the appetite.


Nutritional Value

100g of cranberry beans contain:

  • Carbohydrates – 58g (29% of RDA)
  • Protein – 23g (45% of RDA)
  • Dietary fiber – 24.7g (52% of RDA)
  • Phosphorus – 372mg (36% of RDA)
  • Zinc – 3.63mg (27% of RDA)
  • Iron – 4.9mg (27% of RDA)
  • Copper 0.75mg (38% of RDA)

RDA – Required Daily Amount

Customer Reviews

5 out of 5 stars

2 reviews

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  1. 5 out of 5 Good beans!

    They cook up faster than most beans. No need to soak them overnight. Crockpot takes about 3 1/2 to 4 hours Don’t overcook!

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  2. Question

    How to cook?

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  3. 5 out of 5

    Have been unable to locate cranberry beans since moving to Arizona 7 years ago. My on-line order arrived within a few days of my placing the order and well before the estimated delivery date. They are as described and I will definitely purchase again from this seller.

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INGREDIENTS: Cranberry Beans

Packaged in a facility that also processes tree nuts and wheat

Storage Time: up to 4 years

Country of Origin: USA

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Stewed Cranberry Beans with Kale

Stewed Cranberry Beans with Kale

Ingredients

  • 2 
cups dried cranberry beans
  • salted water, for soaking
  • 1/4
 cup olive oil
  • 2 
medium onions, roughly chopped
  • 4 to 5
cloves of garlic, chopped coarsely
  • 1
 heaping teaspoon celery seed
  • 1 pinches dried thyme
  • 1
 pinch red pepper flakes
  • salt and pepper, to taste
  • 5 
cups liquid (I use a mix of homemade vegetable stock and water)
  • 2 to 3
 bay leaves
  • 1
 carrot, peeled and snapped in half
  • 1 
large head of kale, washed and chopped (roughly 2 cups)
  • splash of wine or vermouth (optional)


Instructions

  1. Pick through your beans to make sure there aren’t any pebbles or other debris hidden among them. Soak them in plenty of salted water overnight — enough to cover them by at least 3 inches or so.
  2. When you’re ready to cook, drain your beans. Heat a large, heavy-bottomed pot over medium heat. Add the olive oil, then once you think it’s hot, add the onions. Sauté for about five minutes, then add the garlic, and let that cook for another minute or two. Add the celery seed, thyme, pepper flakes, and a big fat pinch of salt, plus a few cracks of pepper. Let cook for a few minutes, making sure the garlic doesn’t burn; add the beans, and cook for a few more, to let all of the flavors start to join forces.
  3. Add the liquid, bay leaves, and carrot, and bring everything to a boil. Cover and simmer for 45 minutes to an hour, checking periodically to make sure that the liquid doesn’t drop below the beans. If you’re not using salted broth, you’ll want to add extra salt; do so gradually, but don’t be timid.
  4. To check for doneness, make sure you test at least 4 or 5 beans. Once all of them are soft, but before they completely fall apart, add the kale. At this point, the cooking liquid should have thickened from the starch of the beans. Cook it until the kale wilts, about 5 to 10 minutes. Taste for seasoning. Add a splash of wine or vermouth if you want; if you do, let it cook off for a few minutes before removing from heat.