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Home » Legumes » Beans » Dry Beans » Borlotti Beans

Borlotti Beans

Borlotti BeansBorlotti Beans
© Denzil Green
Contents hide
  • 1 Cooking Tips
  • 2 Substitutes
  • 3 History Notes
  • 4 Language Notes
  • 5 Sources

Borlotti Beans grow red pods speckled with off-white spots. The beans inside have the reverse coloration: mainly white, with some red speckles.

They have a meaty flavour.

They are a variety of Cranberry Bean.

Cooking Tips

The dried beans lose their coloration when cooked and turn a uniform light brown.

Substitutes

Cranberry Beans or a bean such as Pinto.

History Notes

Developed in Italy.

Language Notes

Borlotti Beans are sometimes confusingly called “Romano” beans, though that is actually a separate bean with a green pod. Also sometimes called “Roma” beans.

Sources

Prince, Rose. Tried and tested: beans and pulses. London: Daily Telegraph. 19 August 2011.

Dried Borlotti Beans

Dried Borlotti Beans
© Denzil Green

Other names

AKA: Roman Beans
Italian: Barlotto di Fuoco, Borlotti

This page first published: Sep 4, 2011 · Updated: Jun 13, 2018.

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Tagged With: Italian Food

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