Is cranberry beans vegetarian-compatible?

What to know about cranberry beans

Cranberry beans are the speckled cream and crimson shell bean of New England and mid-Atlantic kitchens, sold fresh in their marbled pods at late-summer markets and dried the rest of the year. The speckling cooks away to a plain rosy tan, and the bean itself turns creamy rather than mealy, which is why it is the traditional choice for succotash alongside corn and for long-simmered bean and greens pots. On triggers it behaves like a textbook pulse in one narrow way and like a very quiet food everywhere else. Galacto-oligosaccharides are graded E and total FODMAPs D, which accounts for essentially all the bloating cranberry beans cause, with lectins at D and SIBO suitability at D. The rest of the card is unusually clean: histamine, histamine liberation, salicylates, oxalate, nickel, sulfites, glutamates, tyramine and gluten are all graded A. If beans trouble you but you also react to oxalate-heavy or nickel-heavy foods, this is a pulse where only one mechanism is ever in play.