Description
Borlotti beans have pale skins speckled with red, which turn an even brown when cooked. They are among the most loved beans in the Veneto, where the Lamon beans of the Belluno area are also grown.
Creamy and tasty, they are perfect in soups, like pumpkin soup, in pasta e fagioli and in veggie burgers. Dried, they need soaking overnight and long cooking, salted only at the end.
Creamy and tasty, they are perfect in soups, like pumpkin soup, in pasta e fagioli and in veggie burgers. Dried, they need soaking overnight and long cooking, salted only at the end.
