White Cargamanto bean Aka frijol cargamanto Blanco - Columbian Heirloom
The cargamanto, grandmother of the cranberry bean, has a thinner skin and is plumper when cooked than her descendants, so this creamy, buttery bean literally melts on the tongue. Phaseolus vulgaris, the common bean, string bean, field bean, flageolet bean, French ....Cranberry beans originated in Colombia as the cargamanto bean.
These beans have beautiful red-speckled seeds
High Germination Rate
Sow seeds outdoors after danger of frost has passed and soil and air temperatures have warmed.
The benefits of beans are numerous - each half-cup serving (cooked) provides close to 40% of your daily fiber, 10 grams of protein, as well as iron and calcium. Their protein and fiber content makes them a filling addition to any meal and a welcome complement to your healthy diet.How to prepare themPopular in Italian cooking (where they’re better known as “borlotti” beans), these beans have a mild, sweet and nutty flavor and satisfyingly creamy texture.
This makes them a perfect ingredient in salads, soups, stews, spreads (hummus, anyone?), dips and other dishes.
To prepare cooked cranberry beans, be sure to soak them overnight, then drain and rinse. Add 1 cup of beans to 4 cups of water and bring to a boil. Simmer for 1 hour before serving.