Legume

Paste

Borlotti paste is cooked beans mashed or puréed into a thick, rosy-brown spread. Italian cooks use it as a crostini topping with olive oil and rosemary, a soup thickener, or a filling base. Texture should be smooth enough to spread yet can keep some bean character. Season with garlic, sage, pepper, and good oil; thin with cooking liquid. Unlike sweet adzuki paste, this is savoury. Refrigerate promptly; bean purees spoil faster than dried beans.

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Quantity

Unit

Kg Liters Whole

Note

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Puree

Characteristics

Preparations

MashedPureedSeasonedSoup Base

Traits

CreamyMashedNuttyRichSavourySmoothSpreadableThick

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 121

Amount per 100 g

Total Fat 0.78 g
Saturated Fat 0.21 g
Trans Fat 0 g
Monounsaturated Fat 0.19 g
Polyunsaturated Fat 0.3 g
Cholesterol 0 mg
Sodium 10.2 mg
Salt 0.02 g
Total Carbohydrate 20.9 g
Dietary Fibre 6.1 g
Total Sugars 1.93 g
Complex / starch 12 g
Protein 8.68 g
Water 61.7 g

Detailed nutrients

Energy 121 kcal
Water 61.7 g
Carbohydrates 20.9 g
- Sugars 1.93 g
- Starch 12 g
- Fibre 6.1 g
Protein 8.68 g
Fat 0.78 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.3 g
  - Omega-3 0.03 g
Vitamins 135 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.23 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 1.32 mg
- Vitamin B5 — Pantothenic Acid 0.44 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 4.3 µg
- Vitamin B9 — Folate 101 µg
- Vitamin C 2 mg
- Vitamin E 0.41 mg
- Vitamin K 9.4 µg
Minerals 324 mg
- Major Minerals 322 mg
  - Calcium 66 mg
  - Sodium 10.2 mg
  - Potassium 246 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.23 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 1.32 · vitamin-b5-pantothenic-acid: 0.44 · vitamin-b6: 0.17 · vitamin-b7-biotin: 4.3 · vitamin-b9-folate: 101.2 · vitamin-e: 0.41 · vitamin-k: 9.4 ·

Minerals

Sodium: 10.15 · Potassium: 246 · Calcium: 66 · Iron: 1.5 ·

Paste of Borlotti Bean: composition reflects this culinary part relative to the whole ingredient.

History

1800IT

Mashed borlotti enriched peasant soups and bread toppings in Italian regions.

1980

Restaurant antipasti popularised seasoned borlotti puree on grilled bread.