Other
Borlotti Beans
A cultivar of the common bean with pink-streaked pods and beans. Dried, the markings fade and the cooked bean is creamy and chestnut-like.
Origin
An Italian and, under other names, a Latin American bean of the species Phaseolus vulgaris.
Flavour
Nutty, mealy, and slightly sweet.
How to use it
Simmer dried beans for soups and stews. Tinned beans only need heating.
Storage
Dried beans keep airtight. Cooked beans go in the fridge.
Recipes using it
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