The cranberry bean in Portuguese "feijao catarino", is a very nutritious medium-sized bean with a mild nut-like taste. The Brazilian variety is light brown speckled in colour on the outside.
Cranberry beans are a good source of protein.
It needs a tropical climate to grow.
The cranberry bean is often used in soups, salads, sauces, creams, croquettes.
Beans are rich in protein, fibre and carbohydrates. Beans are an excellent source of vitamins, minerals and antioxidants, especially folic acid, B vitamins, iron, zinc, calcium, flavonoids, phytic acid and phenolic compounds.
Contrary to the recommendations of many (old) cookbooks, beans should be cooked in salted water, as this makes them much more aromatic and does not prolong the cooking time!
Soak overnight - approx. 8 - 12 hours
Well covered with water 1 - 2 hours in a normal saucepan at low temperature cooking,
or 15 - 30 min in a pressure cooker. It should go in the pressure cooker also without previous soaking.
Storage: cool and dry
Average nutritional values for 100 g
Calorific value 1414 kJ
Calories 334 kcal
Protein 23 g
Carbohydrates 53 g
of which sugar 2.2 g
Grease 0.7 g
Dietary fibre 6.4 g