Menu
0

Free delivery on orders over £40

Free delivery on orders over £40

Trending ProductsView All Products

Brazil Nut Praline
Brazil Nut Praline, 42g bar
Radek's Chocolate
Sorry, not available right now

| /

Wholemeal Sourdough Selection
Wholemeal Sourdough Selection
Hodmedod Bakehouse
£20.95

| /

Close Icon
Home   All Pulses, Grains, Seeds, Flakes, Flour & More from Hodmedod & our Guest Producers   Borlotti Beans from Norfolk
Borlotti Beans from Norfolk

Sorry, not available right now

View Full Product Details
Borlotti Bean Caponata Borlotti Bean Caponata
Borlotti Bean Mushroom and Marsala Stew Borlotti Bean, Mushroom & Marsala Stew
Moroccan Taktouka with Borlotti Beans Moroccan Taktouka with Borlotti Beans
Borlotti Beans from Norfolk
Borlotti Beans from Norfolk

Borlotti Beans from Norfolk

Free UK delivery on all orders over £40

British-grown dried Borlotti Beans are very rare and only available as part of our February Pulse Club Selection - while stocks last!

These rare British-grown borlotti beans were grown for us as a trial crop in Norfolk. Delicious and beautiful, they're a variety of the common bean, Phaseolus vulgaris, and also known as Roman or cranberry beans.

Growing drying beans from New World species is difficult to do in the UK, certainly at any kind of scale. We only occasionally have very limited quantities of some special rare beans from a handful of growers.

Borlotti beans are at their most nutritious when fully dry, holding their shape when cooked and adding a creamy depth to soups and stews or when blended for dips.

Borlotti beans are grown as a multi-purpose bean that can be harvested as a green pod to be eaten as a vegetable, as semi-dry beans for quick cooking and as dry storing beans. In the UK borlotti are often grown as a French bean, and sometimes to be eaten semi-dry, but much more rarely for drying.

  • Cooking instructions

    Soak the beans for 6 hours. Cover with water or stock, bring to the boil and simmer for 30 to 40 minutes until the beans are soft. Add more water if needed.

    Notes on Cooking Dried Pulses

    Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses. Cooked pulses can be used immediately or frozen for later use.

    Read our Pulses 101, part 2: Cooking basics - water & heat blog post for more about cooking dried pulses.

  • Ingredients

    Borlotti Beans

    Allergy information

    No Allergens

  • Reference figures for dried common or haricot type beans
    Typical values Per 100g
    Energy 1218kJ (286kcal)
    Fat 1.6g
    of which saturates 0.3g
    Carbohydrate 50g
    of which sugars 2.8g
    Fibre 17g
    Protein 21g
    Salt 0.1g

Category: Beans , New , Phaseolus Beans , Rare Beans

Borlotti Bean Caponata Borlotti Bean Caponata
Borlotti Bean Mushroom and Marsala Stew Borlotti Bean, Mushroom & Marsala Stew
Moroccan Taktouka with Borlotti Beans Moroccan Taktouka with Borlotti Beans

More From This Collection

Phaseolus bean varieties

Dried Beans, Split & Whole

View All >

Recipes using Borlotti Beans from Norfolk

Borlotti Bean Caponata
View Full Recipe
Borlotti Bean Caponata
Caponata is a much-loved Sicilian dish of bold Mediterranean flavours, traditionally a rich, sweet-sour stew of aubergines, onions, tomatoes, capers and herbs. In this version, tender borlotti beans join the mix, adding extra substance, creamy texture and a satisfying protein boost, making it as perfect for a light main as it is for a side dish.

Whether served warm with crusty bread or spooned over grains, this Borlotti Bean Caponata is a dish that feels both comforting and sunny, a little taste of Sicily, wherever you are.

Ingredients

  • 2 Large Aubergines, cut into cubes
  • 5 tbsp Olive Oil, plus extra to serve
  • 2 tbsp Capers
  • 1 tsp Honey
  • 1 Large Red Onions, cut into wedges
  • 1 White Onion, finely sliced
  • 1 tbsp Oregano
  • 450g Fresh Baby Plum Tomatoes or Cherry Tomatoes
  • 500g Cooked Borlotti Beans (soaked and cooked for 30 mins until soft)
  • 1 Lemon
  • 1 tsp Tomato Puree
  • 150ml Red Wine
  • 15g Fresh Parsley and Basil, roughly chopped

Method

  1. Preheat the oven to 180C. Put the cubed aubergine in a roasting tray with a good drizzle of olive oil. Season with salt and roast for 20 minutes. Turn the aubergine, then add the red onion wedges to the tray and roast for another 20-25 minutes until soft.
  2. Head 2 tbsp of olive oil in a large pan over medium heat. Add in the sliced white onion and cook for 8-10 mins until softened. Stir in the sliced garlic, tomatoes, tomato puree, lemon zest and dried oregano. Cook for another 10 minutes, adding a splash of water if needed to loosen the tomatoes.
  3. Stir in the red wine, lemon juice, caper and honey. Reduce head to low and simmer until the tomatoes break down into a rich sauce. Season to taste.
  4. Stir in the cooked borlotti beans with a good glug of water or stock. Simmer for a few minutes until the mixture thickens. Taste and adjust seasoning.
  5. Gently fold in the roasted aubergines and red onion, along with some of the parsley and your basil. Stir to combine.
  6. Serve warm topped with the remaining parsley and a generous drizzle of olive oil!


Borlotti Bean, Mushroom & Marsala Stew
View Full Recipe
Borlotti Bean, Mushroom & Marsala Stew
This rich and earthy stew is the perfect comforting dish for cooler evenings. Made with nutty borlotti beans and a medley of mushrooms, it’s deeply savoury with a touch of sweetness from the marsala wine. Dried porcini add an extra layer of umami, while rosemary and garlic bring warmth and depth.

It’s a dish that celebrates seasonal simplicity, and is as satisfying with creamy mash or polenta as it is with a good chunk of crusty bread.

Serves 2 -3

Ingredients

  • 200g Dried Borlotti Beans, rinsed and soaked overnight
  • ½ Brown Onion
  • 1.2 litres Vegetable Stock
  • 10g Dried Porcini, soaked in 150ml warm water for 10 minutes, then chopped. Reserve soaking liquid.
  • 5 tbsp Olive Oil
  • 200g Mixed Mushrooms, roughly torn
  • 1 Brown Onion, finely diced
  • 1 Stick Celery, finely diced
  • 2 Cloves Garlic, minced
  • 1 tbsp Rosemary, finely chopped
  • 2 tbsp Tomato Puree
  • 150ml Marsala Wine
  • Handful of Parsley, to serve

Method

  1. In a large saucepan bring the borlotti beans, vegetable stock and onion to the boil, then cover and simmer on low until completely soft, 45 minutes- 1 hour
  2. Heat 4 tbsp of olive oil in large sauté pan on high heat, add the mushroom then leave to brown for 5-7 minutes, stirring every so often so they have a chance to pick up some colour, then remove from the pan and set aside for later.
  3. To the same pan add 1tbsp of olive oil, followed by the onion and celery and cook for 7-10 minutes until completely soft and just starting to caramelise.
  4. Add the garlic, rosemary and soaked porcini mushrooms and continue to cook for 1 minute. Next add the tomato puree to the pan, cooking out until it darkens in colour for around 2 minutes, before stirring in the mushrooms.
  5. Deglaze the pan with marsala, ensure you pick up all the flavour that may have stuck to the bottom of the pan, then let bubble and reduce for a minute.
  6. Using a slotted spoon add the borlotti beans to the pan, followed by 250ml of the cooking liquid and reserved porcini liquid. Bring to the boil then cover and cook on low for 20 minutes, stirring occasionally, before uncovering and reducing for 10.
  7. Serve with fresh parsley on top with your choice of polenta, mash potatoes or crusty bread.


Moroccan Taktouka with Borlotti Beans
View Full Recipe
Moroccan Taktouka with Borlotti Beans
Taktouka is a savoury Moroccan side dish of chargrilled peppers, tomatoes, paprika and coriander. Here we break with the traditional recipe by adding borlotti beans for a more substantial dish.

Versatile Taktouka can be served as a dip or side dish. Alternatively, serve with cous cous, yoghurt and toasted almonds for a satisfying main meal.

Amy Elysia first made Taktouka on a cooking course at the famous Clock Café in Chefchaouen. Though cooked as a side dish, it stood out from everything else in the class, its simple ingredients and method delivering a surprising depth of flavour. It's now a staple dish in her house.

Serves 2 to 3 as a main meal

Ingredients

  • 150g Dried Borlotti Beans
  • 4 Peppers (green peppers are traditional, but I like to use red)
  • 3 Garlic Cloves, slices
  • 1½ tsp Cumin Seeds
  • 1 tbsp Smoked Paprika
  • 5 Medium to Large Tomatoes
  • 1 Bunch of Coriander, roughly chopped
  • Salt, to taste
  • Generous Glug of Olive Oil

Method

  1. Cook the borlotti beans according to the packet instructions until tender. Drain and set aside.
  2. Now char-grill the peppers until black all over. This can either be done on a grill or by placing the peppers over the flame of a gas hob. Use tongs to turn the peppers to ensure all sides are blackened.
  3. Place the peppers in a bowl and use a plate to create a lid. Leave to rest for 10 minutes or until the peppers are cool enough to handle. This allows the peppers to steam, making it easier to remove the charred skin. One cooled scrape off the burnt skin and cut open the peppers to remove the seeds and stalk. Roughly chop and set aside.
  4. Meanwhile, cut the tomatoes in half and use a grater to grate the flesh of the tomato until all that remains is the skin. Discard the skin and repeat with the remaining tomato halves. Set aside with the peppers.
  5. In a pan, heat a generous amount of olive oil and add your garlic, season and fry until fragrant. Add the cumin seeds. Fry for another 30 seconds before adding the tomato, pepper and paprika.
  6. Cook over a medium heat for 10 to 15 minutes, until much of the water from the tomatoes has cooked off.
  7. Add the beans to the dish and warm through. Season to taste.
  8. Allow to cool to room temp and stir through the coriander.


View all recipes
  • Borlotti Bean Caponata

    Borlotti Bean Caponata

    View Full Recipe
    Caponata is a much-loved Sicilian dish of bold Mediterranean flavours, traditionally a rich, sweet-sour stew of aubergines, onions, tomatoes, capers and herbs. In this version, tender borlotti beans join the mix, adding extra substance, creamy texture and a satisfying protein boost, making it as perfect for a light main as it is for a side dish.

    Whether served warm with crusty bread or spooned over grains, this Borlotti Bean Caponata is a dish that feels both comforting and sunny, a little taste of Sicily, wherever you are.

    Ingredients

    • 2 Large Aubergines, cut into cubes
    • 5 tbsp Olive Oil, plus extra to serve
    • 2 tbsp Capers
    • 1 tsp Honey
    • 1 Large Red Onions, cut into wedges
    • 1 White Onion, finely sliced
    • 1 tbsp Oregano
    • 450g Fresh Baby Plum Tomatoes or Cherry Tomatoes
    • 500g Cooked Borlotti Beans (soaked and cooked for 30 mins until soft)
    • 1 Lemon
    • 1 tsp Tomato Puree
    • 150ml Red Wine
    • 15g Fresh Parsley and Basil, roughly chopped

    Method

    1. Preheat the oven to 180C. Put the cubed aubergine in a roasting tray with a good drizzle of olive oil. Season with salt and roast for 20 minutes. Turn the aubergine, then add the red onion wedges to the tray and roast for another 20-25 minutes until soft.
    2. Head 2 tbsp of olive oil in a large pan over medium heat. Add in the sliced white onion and cook for 8-10 mins until softened. Stir in the sliced garlic, tomatoes, tomato puree, lemon zest and dried oregano. Cook for another 10 minutes, adding a splash of water if needed to loosen the tomatoes.
    3. Stir in the red wine, lemon juice, caper and honey. Reduce head to low and simmer until the tomatoes break down into a rich sauce. Season to taste.
    4. Stir in the cooked borlotti beans with a good glug of water or stock. Simmer for a few minutes until the mixture thickens. Taste and adjust seasoning.
    5. Gently fold in the roasted aubergines and red onion, along with some of the parsley and your basil. Stir to combine.
    6. Serve warm topped with the remaining parsley and a generous drizzle of olive oil!


  • Borlotti Bean, Mushroom & Marsala Stew

    Borlotti Bean, Mushroom & Marsala Stew

    View Full Recipe
    This rich and earthy stew is the perfect comforting dish for cooler evenings. Made with nutty borlotti beans and a medley of mushrooms, it’s deeply savoury with a touch of sweetness from the marsala wine. Dried porcini add an extra layer of umami, while rosemary and garlic bring warmth and depth.

    It’s a dish that celebrates seasonal simplicity, and is as satisfying with creamy mash or polenta as it is with a good chunk of crusty bread.

    Serves 2 -3

    Ingredients

    • 200g Dried Borlotti Beans, rinsed and soaked overnight
    • ½ Brown Onion
    • 1.2 litres Vegetable Stock
    • 10g Dried Porcini, soaked in 150ml warm water for 10 minutes, then chopped. Reserve soaking liquid.
    • 5 tbsp Olive Oil
    • 200g Mixed Mushrooms, roughly torn
    • 1 Brown Onion, finely diced
    • 1 Stick Celery, finely diced
    • 2 Cloves Garlic, minced
    • 1 tbsp Rosemary, finely chopped
    • 2 tbsp Tomato Puree
    • 150ml Marsala Wine
    • Handful of Parsley, to serve

    Method

    1. In a large saucepan bring the borlotti beans, vegetable stock and onion to the boil, then cover and simmer on low until completely soft, 45 minutes- 1 hour
    2. Heat 4 tbsp of olive oil in large sauté pan on high heat, add the mushroom then leave to brown for 5-7 minutes, stirring every so often so they have a chance to pick up some colour, then remove from the pan and set aside for later.
    3. To the same pan add 1tbsp of olive oil, followed by the onion and celery and cook for 7-10 minutes until completely soft and just starting to caramelise.
    4. Add the garlic, rosemary and soaked porcini mushrooms and continue to cook for 1 minute. Next add the tomato puree to the pan, cooking out until it darkens in colour for around 2 minutes, before stirring in the mushrooms.
    5. Deglaze the pan with marsala, ensure you pick up all the flavour that may have stuck to the bottom of the pan, then let bubble and reduce for a minute.
    6. Using a slotted spoon add the borlotti beans to the pan, followed by 250ml of the cooking liquid and reserved porcini liquid. Bring to the boil then cover and cook on low for 20 minutes, stirring occasionally, before uncovering and reducing for 10.
    7. Serve with fresh parsley on top with your choice of polenta, mash potatoes or crusty bread.


  • Moroccan Taktouka with Borlotti Beans

    Moroccan Taktouka with Borlotti Beans

    View Full Recipe
    Taktouka is a savoury Moroccan side dish of chargrilled peppers, tomatoes, paprika and coriander. Here we break with the traditional recipe by adding borlotti beans for a more substantial dish.

    Versatile Taktouka can be served as a dip or side dish. Alternatively, serve with cous cous, yoghurt and toasted almonds for a satisfying main meal.

    Amy Elysia first made Taktouka on a cooking course at the famous Clock Café in Chefchaouen. Though cooked as a side dish, it stood out from everything else in the class, its simple ingredients and method delivering a surprising depth of flavour. It's now a staple dish in her house.

    Serves 2 to 3 as a main meal

    Ingredients

    • 150g Dried Borlotti Beans
    • 4 Peppers (green peppers are traditional, but I like to use red)
    • 3 Garlic Cloves, slices
    • 1½ tsp Cumin Seeds
    • 1 tbsp Smoked Paprika
    • 5 Medium to Large Tomatoes
    • 1 Bunch of Coriander, roughly chopped
    • Salt, to taste
    • Generous Glug of Olive Oil

    Method

    1. Cook the borlotti beans according to the packet instructions until tender. Drain and set aside.
    2. Now char-grill the peppers until black all over. This can either be done on a grill or by placing the peppers over the flame of a gas hob. Use tongs to turn the peppers to ensure all sides are blackened.
    3. Place the peppers in a bowl and use a plate to create a lid. Leave to rest for 10 minutes or until the peppers are cool enough to handle. This allows the peppers to steam, making it easier to remove the charred skin. One cooled scrape off the burnt skin and cut open the peppers to remove the seeds and stalk. Roughly chop and set aside.
    4. Meanwhile, cut the tomatoes in half and use a grater to grate the flesh of the tomato until all that remains is the skin. Discard the skin and repeat with the remaining tomato halves. Set aside with the peppers.
    5. In a pan, heat a generous amount of olive oil and add your garlic, season and fry until fragrant. Add the cumin seeds. Fry for another 30 seconds before adding the tomato, pepper and paprika.
    6. Cook over a medium heat for 10 to 15 minutes, until much of the water from the tomatoes has cooked off.
    7. Add the beans to the dish and warm through. Season to taste.
    8. Allow to cool to room temp and stir through the coriander.


Follow
Looking for our trade website?
Spill the beans! 

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

Newsletter

Sign up for our latest news, recipes, offers & more…

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.

© 2026 Hodmedod's Wholefoods.
Powered by Shopify

American Express Apple Pay Google Pay Maestro Mastercard PayPal Shop Pay Visa