The creamy texture and delicate, nutty flavor of cranberry beans make them an excellent choice for soups, pasta dishes and cold bean salads. They are high in fiber and a good source of iron.
Stovetop: Sort and rinse 1 cup beans. Place in a pot with 4 cups water. Cover and bring to a boil. Reduce heat to medium-low and cook until tender, about 1 hour. Add more water as needed to keep beans covered with water while cooking. Makes 4 servings (about 3 cups). Bob says, "Try these beans in your pressure cooker!"
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Store in a cool, dry place to preserve freshness.