Organic Borlotti beans

Organic Borlotti (pinto) beans
Borlotti beans, also known as cranberry beans, originate from South America, particularly from the Brazilian and Colombian regions. They arrived in Europe during the colonial period and became particularly popular in Italy, where they are now often called fagioli borlotti. In Italian cuisine, they are widely used in soups, stews and pasta dishes.
Borlotti beans have a mild, slightly nutty flavour and a floury-creamy texture, which makes them ideal for a wide range of diets and a versatile kitchen staple.

Soak the beans overnight, then rinse under running water. Cook 1 cup of beans with about 3 cups of water for about 1 hour (or as needed) over low heat. Finally, season with salt.
Uses:
Soups and stews - particularly popular in pasta e fagioli or vegetable stews.
Salads - cooked borlotti beans are perfect for warm or cold salads.
Spreads and garnishes - they can be used to make bean puree or as a garnish for meat or vegetable dishes.
Pasta dishes - they are often added to pasta with tomato or vegetable sauces.
They are excellent for corn and rice dishes.