What Are Borlotti Beans?
Borlotti beans (Phaseolus vulgaris) are a legume variety known for their red-and-white speckled skins. They are eaten both fresh and dried; their speckled pattern becomes more pronounced as they dry.
When cooked, they have a creamy, slightly sweet flavor, and their beans are somewhat softer in texture than other bean varieties.
Borlotti Bean Nutrition
Dried borlotti beans are notable for their high protein and fiber content; 100 g provides about 335 kcal, 23 g of protein, and 24.7 g of fiber. They are also rich in iron and potassium.
What Are the Benefits of Borlotti Beans?
With their high plant-based protein and fiber content, borlotti beans are among the legumes that can be part of a balanced diet. Their slowly digested carbohydrates, a general characteristic of legumes, may contribute to a feeling of fullness.
This is general information; borlotti beans are a food and are not a substitute for medical treatment.
How to Choose Borlotti Beans
When buying dried borlotti beans, look for beans that are smooth, shiny, and unbroken; fresh borlotti beans should have firm-looking, moist pods.
- Sort out dried beans that are broken, wrinkled, or holed.
- For fresh borlotti beans, choose pods that are shiny and firm-looking, and avoid wilted pods.
- Choose beans of similar size for even cooking.
How to Store Borlotti Beans
Dried borlotti beans can be stored for 6–12 months in a sealed jar in a cool place away from light. Cooked borlotti beans keep for 3–4 days in the refrigerator and several months in the freezer.
How to Use Borlotti Beans in the Kitchen
Borlotti beans are most often used in olive-oil braised pilaki, as well as in meat dishes and salads. Soaking dried borlotti beans in water overnight before cooking shortens the cooking time and makes them easier to digest.
How to Cook Borlotti Beans
Drain borlotti beans soaked overnight and boil them in plenty of fresh water; add salt after the beans have softened. Cook them for 20–25 minutes in a pressure cooker or 1–1.5 hours in a regular pot.
Which Recipes Use Borlotti Beans?
Olive-oil braised borlotti beans (barbunya pilaki), meat-and-borlotti-bean stew, and borlotti bean salad are among the best-known dishes. Borlotti beans are also often used in piyaz (Turkish bean salad) and casseroles.
Frequently Asked Questions
What are borlotti beans good for?
Borlotti beans are rich in plant-based protein, fiber, iron, and potassium, and are among the legumes that can be part of a balanced diet. They are a food and are not claimed to cure any disease.
Why soak borlotti beans?
Soaking shortens the cooking time and allows some of the compounds in legumes that can make digestion more difficult to pass into the soaking water.
Can borlotti beans be cooked without soaking?
Yes, but the cooking time increases noticeably; using a pressure cooker can shorten it in a pinch.
Are borlotti beans and sugar beans the same?
Borlotti beans and sugar beans are closely related varieties and can look similar, but borlotti beans usually have darker red-brown speckles.
Should borlotti beans be cooked in salted water?
Adding salt at the beginning of cooking can toughen the skins, so it is recommended to add salt after the beans have softened, near the end of cooking.