The Food Coach

Borlotti beans are related to cranberry beans. They are popular in Italian and Portuguese cooking. Bought dried, they are similar in size to the kidney bean. Borlotti beans are a medium-sized tan coloured bean mottled with deep magenta. speckles. When cooked they become creamy and slightly chalky in texture. Borlotti beans are available fresh or dried.

To Buy:

Fresh borlotti beans are available from late Autumn through to Winter. Dried beans should be purchased from a store with a high turnover of dried beans (rather than the supermarket). Greek or Italian stores are usually the best.

To Store:

Fresh beans should be stored in a dry cool pantry or the fridge. Store dried beans in a dry airtight container. Dried beans will keep for years - but obviously the best flavour are from those that have just been newly dried.

Tips & Tricks:

If you have forgotten to soak the beans overnight - pour boiling water over them and soak for three hours before cooking with fresh water.

Cooking Tips:

Cook fresh beans for approx 30 - 40 minutes until tender, adding salt to the water in the final 5 minutes. Dried beans will take between 1 - 2 hours depending on the age of the bean and the length of soaking. Cook them in stock with sauted vegetables for a delicious comforting winter dish.

Find recipes with Borlotti Beans

Nutrition per 0.5 Cup:

Weight (grams):

Carbohydrates, g:

24.0

Fibre, g:

Fat (g):

0.5

Vitamin B1:

Iron, mg:

Potassium:

Phosphorus:

Salicylates:

Very low

Energy (kJ):

540

Low GI < 55:

Protein (g):

7.2

Saturated Fat, g :

0.2

Niacin (B3):

Folic Acid:

Magnesium:

Amines:

Low

Glutamates:

n/a

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.