Scientific Name: Phaseolus vulgaris
Other names for Borlotti Beans are Roman Beans or Cranberry Beans and these were originally bred in Italy and Turkey. They are cream colored medium-sized, kidney shaped beans that have splashes of red and maroon that disappear when cooked. Bortlotti Beans can grow up to six feet in height, that's why they grow better with stalks for support. They grow better in areas with well-drained soil and warm climate.
Like many other beans and legumes, Borlotti Beans are rich in protein and dietary fiber. They also contain riboflavin, thiamin, potassium, iron and copper.
Borlotti Beans are sweet and can be added into casseroles, soups and cold desserts. You can also boil them until tender and add it with salads. To pan fry Borlotti Beans, let it simmer in water for a few minutes then remove from water to dry. In a pan, heat a little amount of oil and cook the beans until outer layer is crispy. You can add salt and spices to taste.
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