Cranberry Bean

Cranberry bean belongs to the common bean species, Phaseolus vulgaris, which is also known as borlotti bean. The species is an annual, twining climber with green leaves made of three leaflets. Its flowers are mostly purple, though they can also be white or pink. Pods can be green, yellow, purple or almost black, and the seeds can be patterned as well as plain. Beans prefer full sun and fertile, well-drained soil.

Sow seed outdoors when the soil has warmed, but the sources differ on timing. One says to sow after the danger of frost has passed, while another says to start about one week before the last frost-free date. Seed germinates poorly in soil below 60 °F (16 °C). Seedlings emerge in 7 to 10 days when the soil is 65 to 85 °F (18 to 29 °C).

Depth and spacing also differ between sources. One suggests covering seed with ¼ to ½ inch (0.6 to 1.3 cm) of soil, while another suggests planting 1 inch (2.5 cm) deep, 2 to 3 inches (5 to 8 cm) apart, in rows 18 to 24 inches (45 to 60 cm) apart. Depending on the variety, beans may grow in a climbing, trailing or bush-like form. Pole types are natural climbers and need a trellis about 6 to 8 feet (1.8 to 2.4 m) tall, while bush types do not need support.

Keep soil evenly moist, especially during flowering. Water more often once pods start to form. Organic mulch helps conserve water, adds nutrients and reduces the need for weeding. Extra nitrogen fertilizer stimulates leafy growth, delays flowering and reduces pod set, so beans usually need little feeding.

Hot, dry weather can cause flowers to drop, especially above 95 °F (35 °C). Water or heat stress also makes pods stringy. Common problems for beans include bacterial blight, Mexican bean beetle, spider mites, powdery mildew and poor blossom and fruit set. Insect and disease problems are not described as significant for this species.

Pick pods regularly to keep plants producing. For dry beans, leave pods on the plant until they are dry and brown. Dry beans are ready when pods are fully mature and starting to dry; pull up the plants and lay them in a row for 5 to 7 days before removing and shelling the pods.

Fresh pods keep for up to one week in the refrigerator in a perforated plastic bag. Store shelled, dried beans in sealed containers in a cool, dry place.

Never eat raw or undercooked beans. In this species, the seeds can cause severe nausea, vomiting and diarrhea, and kidney beans are a notable example.