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N'duja-crusted cod with broccoli
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Borlotti beans
A large, plump bean, pinkish brown in colour with reddish brown streaks; rarely found fresh in this country but readily available dried, it is widely used in Italian cooking
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BORLOTTI BEANS - A small red speckled pink bean often used in soups and stews. Most often used dried rather than fresh.
Borlotti beans
Borlotti beans are a mild-flavoured, reddish-speckled bean, perfect for rice dishes and soups. They're available canned and dried. For more information about pulses and legumes, see our article.
Bouillon powder ...
Borlotti Bean:
Native to Italy, this bean is like the pinto, but reversed in color with maroon highlights on a thin pink skin. Borlotti and pinto beans are interchangeable in recipes since their flavor and texture are identical.
cranberry bean = borlotti bean = saluggia = shell bean = salugia bean = crab eye bean = rosecoco bean = Roman bean = fagiolo romano Notes: These have an excellent, nutty flavor, and are commonly used in Italian soups and stews.
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A non-heading member of the cabbage family. Also called "kale." Cultivated for over 2,000 years, this vegetable can be prepared and eaten in much the same way as spinach. Borlotti beans ...
 See also: Water, Cooking, Salad, Cannellini, Casserole
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