Italian Borlotti Cranberry Beans

Borlotti Cranberry Beans - 1.1 lb (500g)

Borlotti cranberry beans, also known as Borlotti beans, are not only beautiful to look at, they are also delicious. They make excellent beans in soups and stews. Their meaty, maroon taste makes cranberry beans a wonderful main course and a perfect side dish.

Appearance and taste

Borlotti cranberry beans are oval-shaped and pale pink/light beige beans with red spots and marks. The beans are sown in the period from the end of April to the beginning of May. The plants develop best at higher spring temperatures.Its sweet taste makes the beans often used in cooking as the main ingredient of dishes. It is perfect for both appetizers and main dishes. Borlotti beans lose their light beige color and turn brown after cooking, however, it does not affect the flavor and nutritional value.

The beans are medium-sized, creamy-white, which, depending on the state of dryness, turn brownish, with red to magenta-colored speckles.

 

Nutritional values ​​per 100 g:

Energy kJ / kcal	1274 kJ / 303 kcal
Fat of    which saturated fatty acids	2.1 g 0.3 g
Carbohydrates    including sugar	41.8 g 3.3 g
protein	18.4 g
salt	0.01 g

Store:

The green Borlotti beans do not keep fresh for very long, max. 2 - 3 days in the vegetable compartment of the refrigerator. With larger quantities, you can freeze them cooked well. Fully mature, dried in a dark, cool place, they can be stored for years.

Ingredients:

Borlotti beans are valuable sources of protein. Also, they contain carbohydrates, fiber, beta carotene and vitamins from the B group, especially folic acid. Other minerals such as potassium, sodium, calcium, phosphorus, magnesium, iron, zinc, copper, manganese and selenium are included. You can find more detailed information on the nutrients in the table at the bottom.

Use in the kitchen:

Dried Borlotti beans are cooked and used as an ingredient in salads but are also suitable for making soups and stews such as the well-known minestrone. Borlotti beans can also be used to prepare bean pate or a vegan pasta sauce.

Through the cooking process, the beans turn dark red and then resemble the kidney beans, also in terms of taste - just a little nuttier. When dried, they can be compared in appearance to quail beans, as they are similar in color and pattern to quail eggs. However, beans are poisonous when raw (fresh or dried).

The right preparation of already dried beans: Ideally soak for a few hours or overnight with water, just covered, soak up the rest of the water the next morning. With freshwater without salt, cook over low heat until soft. Drain the water before consumption.

Borlotti beans in tomato sauce

Ingredients

• 500g Berlotti beans

• 10 tbsp olive oil

• 1 large onion, diced

• 1 clove of garlic, diced

• 2 large tomatoes, shredded in a chopper

• 1 tbsp tomato paste

• 1 tsp sugar

• 1 tsp salt

• 1300ml warm water

Preparation

1. Take the beans out of the bowl and boil them in enough water for about 20 minutes. Drain the beans and set them aside.

2. Heat the olive oil in a large saucepan and sweat the garlic and onions until they soften.

3. Add the chopped tomatoes, tomato paste, sugar and salt.

4. Add the beans and stir briefly. Add 400ml of water and stir again.

5. Bring the pot to a boil, bring the heat down to a low setting and put the lid on.

6. Cook everything for 45-60 minutes until the beans are cooked but not too soft. Add the remaining 900ml of water over the hour, 300ml every 20 minutes.

7. Taste the beans and add more salt if necessary.

8. Let the Borlotti beans cool down a little and serve them at room temperature with rice. Alternatively, it can also be served cold as a mezze dish or starter.

 

Suggestions: Dried Borlotti can be soaked overnight and the simmered under water or stock with vegetables and or meats.

1.1 pound (500g)

Ingredients: Cranberry beans, raw - May contain traces of gluten, soy and sesame

Packaging: Plastic Wrap

Flavor: Nutty with a creamy texture
Color: Off-white with red markings