Borlotti bean
Used in 2 recipes on RecipeWiki.
Borlotti beans are plump, cream-coloured beans streaked with crimson, though the markings fade to an even pinkish brown in the pot. Cooked, they are creamy and slightly chestnut-like, with skins thin enough to break down and thicken a soup, which is why they are a favourite for Pasta e Fagioli and turn up in Minestrone. This page covers tinned borlotti and home-cooked beans, with cannellini as the stand-in where borlotti are hard to find. Mash a ladleful against the side of the pan to give a broth body without any cream. In late summer they are sold fresh in mottled pods and need only shelling and a gentle simmer.
Most often cooked with
Bay leaf
Carrot
Celery
Garlic
Onion
Stock
Tomato pureeRecipes with borlotti bean
Minestrone
A chunky vegetable soup built on a slow soffritto, with beans and small pasta simmered in the broth so it thickens as it stands.
Leafy greens
Italian
Pasta
Pasta e Fagioli
Borlotti beans cooked down until half of them collapse, with small pasta cooked in the same pot so the starch thickens everything together.
Main courses