Coming soon to Church Farm boxes and in the store: Dried Borlotti Beans!!
Borlotti beans, also known as cranberry beans, are off-white beans with red markings. When you can find them fresh they come in large beige and red pods with colors that resemble the dried beans. In the shell the borlotti’s bright colored pods make a festive table accent. The shell is inedible, but the borlotti beans inside are a culinary treat. Nutty in flavour with a creamy texture, borlotti are popular in Italian and Portuguese cusine. In fact, many of the borlotti sold inItalyare cranberry beans imported from the U.S.
Dried Borlotti beans are more readily available than fresh and have a much longer shelf life. Fresh borlotti beans should be used within a week or so, but the dried variety will keep as long as other types of dried beans. Dried borlotti can be soaked overnight and then simmered under water or stock with vegetables and/or meat. When cooked the beans will lose some of their bright markings and turn a light brown color. Their meaty, chestnut flavour make borlotti a wonderful main dish and a perfect side dish. Not particularly sweet, the beans can be tossed with olive oil and your choice of spices. The next time you’re feeling adventurous, but not wanting to take too big a risk, try borlotti beans! Borlotti make an excellent cold bean salad; soak for at least 8 hours and cook them as you would any other dried bean (boil hard for ten minutes, then simmer for approx. 30 – 45 minutes), and then toss them with olive oil and a little Italian salad dressing, or lemon and herbs.
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