Organic Borlotti Beans

What are organic borlotti beans?

Borlotti beans are medium-sized beans with a striking appearance: creamy white with red-pink stripes and spots. In the Netherlands, they might be known as kievit beans; in Italy, they are called fagioli borlotti. After cooking, the pattern disappears, and they become uniformly brownish in color, but the taste remains: soft, nutty, and slightly sweet.

Their texture is similar to kidney beans, but they have a creamier bite. This makes them particularly suitable for dishes where the bean needs to retain its shape, such as stews and pasta dishes.

Unlike canned beans, they contain no salt or preservatives. You prepare them exactly as you wish.

Why organic? Grown without pesticides, richer in taste, and better for the soil. That's why we only offer organic products.

What are they used for?

Borlotti beans are an absolute classic in Italy, especially in Tuscany. They are widely used there in minestrone, pasta e fagioli, and creamy stews. In the Netherlands, they work excellently as a base for soups, as a side dish with olive oil and garlic, or as a meat substitute in vegetarian dishes.

They are also a good alternative to chickpeas or cannellini beans if you want a fuller, slightly sweeter taste.

Preparation

For the best results, it is advisable to soak borlotti beans in advance. Ideally, start the evening before.

1. Rinse the beans well with cold water
2. Place them in a large pan and add three times the amount of water
3. Soak them for at least eight hours at room temperature
4. Drain the soaking water and use fresh water for cooking
5. Cook the beans for forty-five to sixty minutes over low heat until tender
6. Only add salt at the end, otherwise, they will become tough

Tip: the longer you soak, the shorter the cooking time.

Storage

Store dried borlotti beans in a well-sealed jar or bag in a cool, dry, and dark place. They will keep for up to two years this way. Older beans may require a slightly longer soaking and cooking time.

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