a taste of...borlotti beans
Thanks to Elaine for this brilliant article |
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| Top of the bean pot had to be the lovely Borlotti Bean (sometimes known as Barlotta or Barlotti bean). If you've never grown these before I can only urge you to give them a go. These Italian beans are considered something of a gourmet item and are often seen in supermarkets in their dried or tinned form but rarely seen fresh and in the pod. The beans are usually eaten out of the pod and have a delicious creamy bean texture. They can be used in stews, casseroles, soups and many other recipes including the classic Tuscan bean and pasta soup.
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| They are very easy to grow and come both in a climbing variety (which I use) and also a non-climbing bush form. The pods are strikingly coloured, mottled with splashes of red on green turning to a creamy beige background with dramatic fire red markings and the flowers very pretty. The individual beans, which are larger than a haricot but smaller than a butter bean are quite fat and striking in appearance being creamy white with brown-red marbling. On cooking they turn a pale beige. | |
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| They are surprisingly tough and easy to grow. Germinate and grow in the same way as runner beans. I start mine under glass in roottrainers and plant them out after the last frosts to grow up wigwams or other supported structures. They reach harvesting stage relatively late in the year – September/October. | |
Once the beans have swelled and fattened the pods can be picked and shelled. They can be cooked fresh (taking about 20-30 minutes) but the beans also dry easily and keep very well. To cook dried borlotti, soak over night and increase the cooking time. Delicious when partnered with a tomato sauce, garlic, olive oil or as part of a tuna or mixed bean salad. Check out Jamie Oliver's books or Antonio Carluccio for recipes. Seeds can be obtained easily and Kings and most of the major companies supply them. The Seeds of Italy catalogue is particularly strong on beans (those Italians certainly know and grow for flavour) and has several borlotti varieties in good sized packets (and also recipes as well). Look for Barlotta Lingua di Fuoco (firetongue) - the commonest and most widely available variety. A number of others are also available including: Borlotti Sanguino (climbing), Borlotto Sarluggia (dwarf) and Borlotto Lamon. |
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