Bean Barlotto - Strip

Borlotti beans, often referred to as Cranberry beans or Roman beans, are a beloved staple of Italian cuisine. They are instantly recognisable by their beautiful, marbled appearance—creamy-white skins splashed with vivid streaks of cranberry red. While they lose this striking pattern and turn a uniform brown when cooked, they make up for it with a deep, nutty flavour and a velvety, almost buttery texture that is far richer than a standard kidney bean

In the kitchen, these beans are incredibly versatile and serve as the backbone for classic "cucina povera" (peasant cooking) dishes. They are the traditional choice for Pasta e Fagioli, where their starch helps thicken the broth into a comforting, creamy consistency. Because they hold their shape well while absorbing the flavours of garlic, rosemary, and olive oil, they are also excellent in cold salads, slow-cooked stews, or simply smashed onto toasted sourdough with a squeeze of lemon

For gardeners, Borlotti beans are a rewarding "dual-purpose" crop. You can harvest the young, tender pods to eat whole like green beans, or let them mature until the pods go brittle and the seeds inside are fully developed. They are available in both climbing varieties, which can reach over six feet and require a trellis, and dwarf varieties, which grow in compact bushes. Whether bought dried, canned, or grown at home, they are a nutritional powerhouse, packed with plant-based protein and high levels of fibre.