Organic Borlotti Beans Superior Quality - Del Colle

Qualità Superiore organic borlotti beans are a prized legume, characterized by a rich flavor and a soft, velvety texture. Grown using organic methods, they guarantee a pure, wholesome product that is perfect for enriching every dish with a rustic and nutritious touch.

characteristics and properties: Selected for size, uniformity, and quality, organic borlotti beans are rich in plant protein, fiber, Iron, Potassium, and Vitamins from the B group.

Their thin skin makes them particularly easy to digest, while their creamy texture makes them ideal for soups, broths, and one-pot meals. Grown without the use of pesticides or chemical fertilizers.

directions for use: They require 8-12 hours of soaking. They cook in approximately 60-90 minutes, preferably in unsalted water. Perfect for soups, broths, risottos, salads, or as a base for sauces, borlotti beans lend themselves to numerous preparations while retaining their rich, authentic flavor.

in the kitchen: In the kitchen, Qualità Superiore organic borlotti beans are incredibly versatile. They pair perfectly with vegetables, grains, spices, and herbs, and are the ideal ingredient for rustic, flavorful dishes. Excellent for preparing traditional soups, typical Italian dishes, or innovative and light recipes.

Recipes to try

Four ideas, from the simplest to the most elaborate. Remember to soak for 8-12 hours and cook for 60-90 minutes in unsalted water. Ingredients with links can be found at Green Block Market.

1. Stewed borlotti beans with sage and tomato (easy, 1 h 45 + soaking, serves 4)

Ingredients: 250 g beans, 200 g BIO peeled tomatoes, sliced onion, sage, granulated garlic, BIO extra virgin olive oil, black pepper, fine sea salt.

1. Soak the beans for 8-12 hours, then cook them for 60-90 minutes in unsalted water until tender and drain.
2. Rehydrate the onion in a little lukewarm water, drain it, and sauté it in oil with granulated garlic and sage for 3 minutes.
3. Add the crushed peeled tomatoes and cook for 10 minutes.
4. Add the beans and cook for another 10 minutes over low heat, seasoning with fine salt.
5. Serve with a drizzle of oil and pepper.

2. Borlotti bean and brown rice soup (easy, 2 h + soaking, serves 4)

Ingredients: 200 g beans, 100 g whole-grain Ribe rice, 1 carrot, sliced onion, rosemary, BIO extra virgin olive oil, black pepper, 1.2 l hot vegetable stock, fine sea salt.

1. Soak the beans for 8-12 hours, then cook them for 60-90 minutes in unsalted water until tender and drain.
2. Rehydrate the onion, drain it, and sauté it in oil with the rosemary and diced carrot for 5 minutes.
3. Add the beans and hot stock and bring to a boil.
4. Add the rinsed rice and cook for 14-16 minutes, seasoning with fine salt.
5. Blend one ladleful of soup and return it to the pot; serve with raw oil and pepper.

3. Borlotti bean and rosemary risotto (medium, 2 h + soaking, serves 4)

Ingredients: 320 g Carnaroli rice, 150 g beans, sliced onion, rosemary, BIO extra virgin olive oil, black pepper, 1 l hot vegetable stock, white wine, butter and grated cheese for finishing, fine sea salt.

1. Soak the beans for 8-12 hours, then cook them for 60-90 minutes in unsalted water until tender and drain; blend half the beans with a little stock.
2. Rehydrate the onion, drain it, and sauté it in oil with the rosemary; toast the rice for 2 minutes and deglaze with the white wine.
3. Cook for 16-18 minutes, adding the hot stock little by little.
4. During the last 5 minutes, add the whole beans and the bean cream.
5. Finish off the heat with butter and cheese, then add pepper and fine salt.

4. Rustic borlotti bean sauce over buckwheat polenta (difficult, approximately 2 h 15 + soaking, serves 4)

Ingredients: 250 g beans, 250 g buckwheat, 200 g BIO peeled tomatoes, 1 carrot, 1 celery stalk, sliced onion, sage, granulated garlic, BIO extra virgin olive oil, fine sea salt.

1. Soak the beans for 8-12 hours, then cook them for 60-90 minutes in unsalted water until tender and drain.
2. Prepare the sauté with rehydrated onion, chopped carrot and celery, granulated garlic, and sage in oil for 8 minutes.
3. Add the crushed peeled tomatoes and cook for 15 minutes, then add the beans and mash half with a fork; cook for another 10 minutes, seasoning with fine salt.
4. Rinse the buckwheat thoroughly and cook it for 15-20 minutes in twice its volume of salted water; blend about half and return it to the pot with the remaining grains.
5. Serve the polenta with the borlotti bean sauce and a drizzle of oil.

recipe: Borlotti bean and sausage ragù (serves 2): 250g Borlotti beans, 2 sausages, 400g tomato passata, half a carrot, 1 celery stalk, onion, garlic, parsley, to taste salt, to taste pepper, to taste extra virgin olive oil.

7,20 €/Kg

origin: Italy (Piedmont)

exp.: 12/27

technical data sheet