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
Explore further
Breeds, cuts & preparations
Variety
Source
Provenance
Preparation
CommonCharacteristic
History
Mottled common-bean landraces related to modern borlotti and cranberry types were grown in the Americas.
Italian agriculture and cookery adopted streaked beans that became borlotti specialties.
Regional borlotti such as Lamon types gained local reputation in northern Italy.
Fresh-in-pod and dried borlotti entered wider European and export markets.