Organic Borlotti beans

Organic Borlotti beans (pinto)
Borlotti beans, also known as cranberry beans, originate from South America, particularly the regions of Brazil and Colombia. 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, making them ideal for a wide range of diets and versatile in the kitchen.

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. Lastly, season with salt.
Usage:
Soups and stews – particularly popular in pasta e fagioli or vegetable stews.
Salad – boiled 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 – often added to pasta with tomato or vegetable sauces.
Ideal for corn and rice dishes.

NOTE. The information contained herein should not be construed as a recommendation for treatment or other health issues. We encourage you to make personal decisions about your personal health, taking into account a wide range of sources of information.