Their sweet flavour, meaty texture and soothing creaminess make pinky-brown borlotti some of the most desirable beans around. If you’re using the dried kind, soak for eight hours then simmer for an hour and a half. If you’re using the tinned kind, just let your can-opener do its dirty work and throw them into the casserole. Try cannellini beans instead if you can’t find borlotti.
Recipes with borlotti beans
Italian bean casserole
Sausages with borlotti beans