True Red Cranberry
| True Red Cranberry | |
|---|---|
| Uses | dry |
| Growth Habit | pole |
| Maturity | late |
| Flower Color | pink |
| Pod Color | green |
| Seed Color | dark red |
| Seed Pattern | solid |
Name and History
Unlike the tan-and-red beans that usually have "cranberry" in their names in the US, these actually look like their namesake fruit. A very old kind of bean, grown in the northeastern US for hundreds of years, with a long association with Maine and the Abenaki people. Well-known in the 1800s, and the 1928 book The Vegetables of New York says it may well have be the red bean mentioned in Leocarbot's 1612 account of New France as being grown amongst corn by Maine Indians. In more modern times it was put back into circulation by John Withee and his Wanigan Associates, who had searched for it for 11 years without success before being given some by Mr. Taylor of Steep Falls, Maine.
Listed in Slow Food's Ark of Taste.
Described on page 73 of The Vegetables of New York Volume 1 by U.P. Hedrick and page 65 of Heirloom Vegetable Gardening by William Woys Weaver (the relevant part of which can be read online here).
The Vegetables of New York calls it Red Cranberry Pole and lists as synonyms: Arlington Red Cranberry, Boston Market Pole, Cardinal, Horticultural Pole, Medium Imperial, and Pearl. Of those it says that Boston Market is almost identical except for being two weeks earlier and more productive, and that Arlington Red Cranberry is a selection from the original with larger, stringless pods.
Description
Growth: Climbing plants that can get quite tall and bushy. Many people describe them as slow to get started. Late season.
Flowers: Pale pink.
Pods: Green. 4-8 seeds per pod. When fully dry the pods are hard-walled and constricted around the seeds, making them difficult to shell by hand.
Seeds: Large, round, fat beans. A lovely solid dark red.
Uses and Opinions
Dry or shelly. Supposed to be excellent for baking. Many people & companies' descriptions mention it having a "rich" flavor. I haven't had these in years but remember liking them very much, and that they had a texture and flavor kind of like a baked russet potato.
