Organic Borlotti beans

Borlotti beans, also known as cranberrybeans, originate from South America, particularly from the Brazilian and Colombian regions. They were brought to Europe during the colonial era and became particularly popular in Italy, where they are often called fagioli borlotti. In Italian cuisine, these beans are widely used in soups, stews and pasta dishes.

Borlotti beans have a mild, slightly nutty flavour and a floury-creamy texture, making them ideal for a variety of diets and versatile in the kitchen.

Preparation:
Soak the beans in water overnight, then rinse under running water. Boil 1 cup of beans with about 3 cups of water for about 1 hour (or as needed) over low heat. Add salt at the end.

Usage:

• Soups and stews – particularly popular in pasta e fagioli and vegetable stews.

• Salads – cooked borlotti beans are perfect for both warm and cold salads.

• Smarts and garnishes – can be used to make bean puree or as a garnish for meat or vegetable dishes.

• Pasta dishes – often added to pasta with tomato or vegetable sauces.

• Perfect with corn and rice dishes.

NOTE: This information does not constitute medical advice or any other form of health advice. We encourage you to make personal health decisions based on a variety of sources of information and on an individual basis.