Legume | Vegan Vegetarian Gluten Free High Fiber Low Fat

Borlotti Beans

Phaseolus vulgaris Allergen-Free
Borlotti Beans

Sourcing & Taxonomy

  • Family Fabaceae
  • Primary Cuisine Italian, Mediterranean
  • Seasonality Late Summer - Early Fall (fresh)
  • Source Borlotti bean plant

The Forktionary Angle

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Definition

A medium-sized kidney bean, notable for its mottled reddish-pink and white skin, offering a creamy texture and nutty flavor when cooked.

Sensory Profile

TasteEarthy, Nutty, Mildly Sweet
TextureCreamy, Floury (when cooked), Soft
AromaMildly beany, Earthy
AcidityLow

Technical Metrics

Nutrition Facts

Per 100g (1/2 cup cooked)
Calories130 kcal
Total Fat0.5 g
Saturated Fat0.1 g
Trans Fat0 g
Cholesterol0 mg
Protein9 g
Total Carbohydrate23 g
Dietary Fiber7 g
Total Sugars0.5 g
Calcium50 mg
Iron2 mg
Potassium400 mg

Chef’s Secret

Cook dried borlotti beans slowly with aromatics like bay leaf and garlic to develop a richer, deeper flavor.

Substitutions

Best Match

Cannellini Beans

1:1

Similar creamy texture and mild flavor, excellent for stews and salads.

Kidney Beans

1:1

Slightly firmer texture and stronger flavor, but suitable for many hearty bean dishes.

Pinto Beans

1:1

Offers a similar earthy flavor and creamy texture, good for Mexican-inspired dishes.

Great Northern Beans

1:1

Milder flavor, but similar shape and consistency when cooked, versatile.

Buying Guide

For dried, look for uniform, unblemished beans. Canned are convenient, rinse well to reduce sodium.

Flavor Pairings

Pasta Rosemary Sage Garlic Tomato Olive Oil Pancetta.