Borlotti Beans

What Is Borlotti Bean?

Borlotti is a widely grown dried bean variety in Italy, covered with reddish speckles on a cream-colored background (Phaseolus vulgaris). It is also known in English as the "cranberry bean."

It is a very close variety of the same species as Turkey's barbunya; it is known for its speckled skin pattern and chestnut-like, slightly sweet taste. The speckled pattern largely fades when cooked.

Nutritional Values of Borlotti Bean

100 grams of boiled borlotti contains about 127 kcal of energy, 8.9 g of plant protein, and 6.5 g of fiber. It is a source of iron and potassium; values are approximate.

How Should Borlotti Bean Be Consumed?

With its fiber and plant protein content, borlotti can be considered part of a balanced diet; it finds a place on the table of those wanting to reduce red meat in soups, stews, and salads.

This information is general; borlotti bean is a food, not a substitute for medical treatment.

How to Choose Borlotti Bean?

A good borlotti bean has a distinct speckle pattern, whole grains, and glossiness; pale or broken grains are stale.

• Speckle pattern should be distinct and vivid
• Grains should be whole, smooth, and even in size
• No dust should have accumulated at the bottom of the pack

How to Store Borlotti Bean?

Dry borlotti can be kept in a sealed jar in a cool, dark cupboard for up to 1 year. Boiled borlotti stays fresh in an airtight container in the fridge for 3–4 days.

Using Borlotti Bean in the Kitchen

Borlotti is mostly used in Italian soups (e.g. pasta e fagioli), stews, and salads; it can directly replace barbunya in almost any recipe that uses it.

Are Borlotti and Barbunya the Same?

They are almost the same species under different regional names; borlotti is the Italian marketing name, while barbunya is its Turkish counterpart. Appearance, texture, and cooking logic largely overlap.

Frequently Asked Questions

Should borlotti bean be soaked?

Soaking shortens the cooking time and ensures more even softening; it can also be cooked without soaking, but the time increases.

Why do borlotti's speckles disappear when cooked?

The pigment in the skin largely dissolves into the water with heat; this is why cooked borlotti usually turns a plain brownish color, while keeping its taste and texture.

What can be used instead of borlotti?

Barbunya or pinto beans can substitute it with a similar texture and taste; their cooking times are close to each other.