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A variety of common bean, borlotti beans hold their shape when cooked and add a creamy depth to soups and stews or when blended for dips. You won't find better than these borlotti beans grown by Jérémy and Jonathan Desforges at the Ferme des 3 Rois in the Beauce region of central France. Try all four varieties of our new organic beans from France and save 20%! Growing any dry beans other than fava is very difficult to do in the UK at any kind of scale. Over the years we've worked with small scale growers to offer very occasional small quantities of borlotti and other Phaseolus varieties. But they've always sold out almost immediately and we've left most of our customer disappointed. We're very excited to be working with the Desforges brothers to bring some of their superb organic beans across the Channel, less of a journey than some of our Scottish organic fava have to travel! |
These borlotti beans are a multi-purpose variety of Phaseolus vulgaris or common 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. Across Europe borlotti are often grown as a "French" bean - eaten fresh, pod and all - and sometimes to be eaten semi-dry. The beans are at their most nutritious when fully dry.
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.
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.
Borlotti Beans
No Allergens
| Typical values |
Per 100g |
| Energy | 1,389kJ (327kcal) |
| Fat | 1.1g |
| of which saturates | 0.2g |
| Carbohydrate | 46g |
| of which sugars | 2.1g |
| Fibre | 15g |
| Protein | 28g |
| Salt | 0.08g |
A variety of Phaseolus vulgaris bean.
Grown in France.
Suitable for vegans and vegetarians.
