BORLOTTI BEANS typical legume in Italian cookery

Borlotti bean is considered to be the healthiest due to its high iron concentration.
In the shell the borlotti's bright colored pods make a festive table accent. The shell is inedible, but the borlotti beans inside are a culinary treat.

Nutty in flavor with a creamy texture.
Beans play an essential role in Italian cookery and, consequently, they are grown throughout the country.

Excellent in soups and stews, as well as cold bean salads. This red bean in particular is a popular meat substitute

Pack of 500 grams.

Beans with pork rind

The chef recommends: borlotti beans, onion, sliced ​​very thin, Marche Extra Virgin Olive Oil and a pinch of black pepper.

Ingredients: onion, olive oil, previously soaked beans, pork rind, tomato sauce, celery, carrot, salt.
Preparation: Once boiled pork rind, thoroughly cleaned in hot water until they are tender, prepare a pan with the olive oil and onion. Then pour in the fried pork rinds and add two or three tablespoons of tomato sauce, celery and carrot pieces. Season with salt and cook until you get a thick sauce. Finally you add the beans, previously kept in water for at least 15 hours, rinsed and boiled in salted water, and makes the whole season for another 10 minutes. Serve with toasted bread.

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