Bean, Bush - Borlotti (seeds)

Borlotti beans, also known as cranberry beans, are a delightful and colorful variety of legumes. 
 
Appearance and Origins
Borlotti beans have a light, beige-pink color with spots of red-brown speckled all over. Unlike the smooth, single-color kidney beans, borlotti beans are speckled with pink, red, brown, and beige hues. Once cooked, their vibrant colors fade into a light brown shade. These beans are native to the Americas but are staples in Italian and Portuguese cuisines. Interestingly, they are often called “cranberry beans” in these countries. In Europe, the name “borlotti” is more common.
 
Cooking and Uses
 
Dried Borlotti Beans
Soak dried borlotti beans overnight for best results. They hold their shape well during cooking, making them ideal for soups, stews, and casseroles. Their creamy texture shines when served as a side dish or in salads.
 
Fresh Borlotti Beans
Fresh borlotti beans do not require soaking. Shell them and cook them directly. Their sweet, nutty flavor pairs well with herbs, spices, vegetables, and proteins. Enjoy them in dishes like stewed beans with olive oil and tomato, pumpkin farro soup, or Feijao a Portuguesa (a Portuguese bean dish). Borlotti beans are versatile and can be used in various culinary creations.
 
Nutrition and Flavor
Borlotti beans offer a wealth of nutrients and flavor. They are a great source of protein, fiber, vitamins, and minerals. Their sweet, nutty taste complements a wide range of ingredients.
 
Whether you cook them as a comforting stew, toss them in salads, or create hearty casseroles, borlotti beans add both color and flavor to your meals!