Legume

Borlotti Bean

Borlotti (cranberry) beans are plump, pink-streaked Phaseolus beans that cook to a chestnut-brown cream with a rich, nutty flavour. They are central to Italian soups, pasta e fagioli, and braises, and related cranberry beans appear in the Americas. The decorative raw mottling fades when cooked. They are creamier and more robust in flavour than cannellini, and distinct from red kidney beans in both look and taste.

Also known as: Borlotti, Cranberry Bean

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Paste

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Cranberry Bean

Tongue of Fire

Saluggia Related

Phaseolus vulgaris

Lamon

Romano Dry Type

Borlotti

Characteristics

Preparations

BoiledCannedChilledDriedFreshFrozenMashedPureedSoakedSteamedWhole

Provenance

BiodynamicDry FarmedFair TradeHeirloomLocally GrownNon-GMOOrganicRegenerativeSeasonalSingle Origin

Sources

Indoor FarmedOutdoor FarmedWild

Traits

Chestnut-likeCreamyEarthyNuttyRichSoftSweet

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 124

Amount per 100 g

Total Fat 0.82 g
Saturated Fat 0.19 g
Trans Fat 0 g
Monounsaturated Fat 0.2 g
Polyunsaturated Fat 0.28 g
Cholesterol 0 mg
Sodium 9.23 mg
Salt 0.02 g
Total Carbohydrate 20.5 g
Dietary Fibre 5.83 g
Total Sugars 2.09 g
Complex / starch 12.5 g
Protein 8.8 g
Water 69 g

Detailed nutrients

Energy 124 kcal
Water 69 g
Carbohydrates 20.5 g
- Sugars 2.09 g
  - Monosaccharides 1.46 g
  - Disaccharides 0.62 g
- Starch 12.5 g
  - Amylose 3.14 g
  - Amylopectin 9.4 g
  - Digestible Starch 10.7 g
  - Resistant Starch 1.25 g
- Fibre 5.83 g
  - Soluble Fibre 2.04 g
  - Insoluble Fibre 3.79 g
Protein 8.8 g
- Plant Protein 8.36 g
Fat 0.82 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.28 g
  - Omega-3 0.03 g
  - Omega-6 0.14 g
Vitamins 145 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.24 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 1.42 mg
- Vitamin B5 — Pantothenic Acid 0.47 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 4.6 µg
- Vitamin B9 — Folate 109 µg
- Vitamin C 2 mg
- Vitamin E 0.44 mg
- Vitamin K 7 µg
Minerals 302 mg
- Major Minerals 293 mg
  - Calcium 42 mg
  - Sodium 9.23 mg
  - Potassium 242 mg
- Trace Minerals 8.6 mg
  - Iron 3.2 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.02 g
- Sodium Chloride 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.24 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 1.42 · vitamin-b5-pantothenic-acid: 0.47 · vitamin-b6: 0.19 · vitamin-b7-biotin: 4.6 · vitamin-b9-folate: 109 · vitamin-e: 0.44 · vitamin-k: 7 ·

Minerals

Sodium: 9.23 · Potassium: 242 · Calcium: 42 · Iron: 3.2 · Zinc: 0.4 · Iodine: 5 ·

Cooked legumes deliver plant protein, resistant starch, and fibre with little fat.

In the kitchen

Culinary partners and combinations that usually underperform with Borlotti Bean.

Pairs well with

Classic and complementary matches

Garlic
Olive
Pork
Rosemary
SageItalian beans
TomatoStews

Usually avoid with

Often clash in flavour or tradition

History

7000 BCEMX

Mottled common-bean landraces related to modern borlotti and cranberry types were grown in the Americas.

1500IT

Italian agriculture and cookery adopted streaked beans that became borlotti specialties.

1800IT

Regional borlotti such as Lamon types gained local reputation in northern Italy.

1900

Fresh-in-pod and dried borlotti entered wider European and export markets.