This beautiful bush bean is stunning in the garden and the pink/red streaked pods deepen as the beans ripen. Borlotti can be enjoyed as a shelling bean or stored and used as a dry bean. Plants grow to 24" tall and harvesting promotes more bean growth. A favorite in Northern Italian cuisine!
Origin: We brought the parent seed of our Borlotti beans back to our garden from Mercato di San Remo. This wonderful food market in the heart of San Remo, Italy has a wide range of local produce and Borlotti beans are always plentiful since the variety originated nearby along the Ligurian coast. Several of our seed varieties originated from this market (Genovese basil, a few varieties of lettuce in our mix and Tromboncino squash). The kids’ grandparents live just across the border in Nice, France and we make a point of visiting the market in San Remo whenever we visit them.
(Approximately 30 seeds per packet)
Planting Instructions: After the last frost date sow seeds directly into the garden soil about 2" apart, 1" deep, in rows 20–36" apart. Full sun.
Borlotti beans are wonderful to eat either as a shelling bean, when the pods are dark pink in color and the beans are plump inside, or as a dried bean when the shell is brown. One of our favorite ways to eat Borlotti beans is Italian-style in Pasta e fagioli (Pasta and beans).
Pick a bunch of Borlotti beans when the shell is a deep pink and the beans are plump. Remove the beans from the shell, wash them, and set them aside. Stir-fry garlic and onions in a pot and then add water and the beans to the pot. Add some salt and stock (chicken or vegetable) and stew the beans for about 20-25 minutes over medium heat.
When the water is mostly evaporated, serve the beans over pasta (we recommend home-made fresh pasta!) and top the Pasta e fagioli with Parmesan. Enjoy!