Borlotti Beans!
I have grown them for the first time this year, but I'm not
sure what to do with them.
When are they ready for picking, and how do you cook them?
(they are the dwarf variety)
Borlotti Beans
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- alan refail
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Hi Bicci
What to do with borlotti?
First piece of advice: don't try to use them as a "green" bean. They are intended for shelling fresh in the late summer/autumn for use in stews, casseroles etc or as a dish in their own right. This is how we use them. We freeze the crop and use as and when. They are also dried but I have never and will never bother with that.
If you look at this discussion from 2007 CLICK HERE you will eventually come across my "recipe" for borlotti:
My method with borlotti:
Leave on plant till shells are fully white and red (not green and red)
Check that beans inside have turned from green to similar colour to shells
Shell the beans
Freeze them fresh without blanching
Cook with onion/shallots, tomatoes, chilli and herbs for about 25-40 minutes
Eat
They go especially well with Welsh salt-marsh lamb: http://www.bbc.co.uk/wales/northwest/si ... lamb.shtml
What to do with borlotti?
First piece of advice: don't try to use them as a "green" bean. They are intended for shelling fresh in the late summer/autumn for use in stews, casseroles etc or as a dish in their own right. This is how we use them. We freeze the crop and use as and when. They are also dried but I have never and will never bother with that.
If you look at this discussion from 2007 CLICK HERE you will eventually come across my "recipe" for borlotti:
My method with borlotti:
Leave on plant till shells are fully white and red (not green and red)
Check that beans inside have turned from green to similar colour to shells
Shell the beans
Freeze them fresh without blanching
Cook with onion/shallots, tomatoes, chilli and herbs for about 25-40 minutes
Eat
They go especially well with Welsh salt-marsh lamb: http://www.bbc.co.uk/wales/northwest/si ... lamb.shtml
- alan refail
- KG Regular
- Posts: 7252
- Joined: Sun Nov 27, 2005 7:00 am
- Location: Chwilog Gogledd Orllewin Cymru Northwest Wales
- Been thanked: 5 times
Macmac
Saves the trouble of drying then soaking, though it does take up freezer space. All in all they're also a much better/fresher flavour frozen.
Give it a try.
Alan
Saves the trouble of drying then soaking, though it does take up freezer space. All in all they're also a much better/fresher flavour frozen.
Give it a try.
Alan
- alan refail
- KG Regular
- Posts: 7252
- Joined: Sun Nov 27, 2005 7:00 am
- Location: Chwilog Gogledd Orllewin Cymru Northwest Wales
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Hi Bicci
What exactly do you mean by butter beans?
On the whole I would use the same method with any fully mature/undried beans.
What exactly do you mean by butter beans?
On the whole I would use the same method with any fully mature/undried beans.
Hi Alan,
Climbing Bean Corona/Spagna Bean/Fagioli Rampicanti
from The taste of Italy range by Thompson & Morgan.
Big fat white beans that look like pregnant runner beans!
They taste good, I have now frozen them after shelling as
well as the Borlotti.
Climbing Bean Corona/Spagna Bean/Fagioli Rampicanti
from The taste of Italy range by Thompson & Morgan.
Big fat white beans that look like pregnant runner beans!
They taste good, I have now frozen them after shelling as
well as the Borlotti.