Dried Italian Cranberry Beans (Fagioli Borlotti) 1 lb.
Description:
Named for their cranberry color, borlotti beans are used largely for soup, particularly northern Italy's famous Pasta e Fagioli (pasta and bean) soup. These beans are best known for their creamy consistency.
Special instructions: Beans should be soaked overnight or boiled for at least two hours before adding to a recipe calling for cooked beans. Do not add salt to any of these beans until they are finished cooking; salt hardens the skin. Keep in mind that beans usually double in volume after they've been soaked.
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Most Helpful Customer Reviews
PERFECT! DELIGHTFUL and EXTREMELY TASTY!May 18, 2011
By Minnie and Henery Krumb
"yingtongyingtongyiddleeyefo"
This vaiety of bean is wonderful ~ soft, creamy, just what it should be like.
Perfect cooked and served cold with your favourite green salad as a backdrop - not forgetting olive oil and vinegar [Moderna]. Soup? A "shoo-in" ~ especially with smoked bacon.
based on 1 reviews
( 1 customer reviews )
