Borlotto Lingua Di Fuoco

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Sorry, our rare beans were very popular and we sold out quickly.

We're planning to have a lot more rare beans of different varieties available from this year's harvest but you'll have to wait till the autumn. As soon as we have any more available we'll announce them in our newsletterIn the meantime please have a look at our other less rare pulses.

We've very limited quantities of some special rare beans from a handful of growers.

These Borlotto Lingua Di Fuoco beans are difficult to grow for drying in the UK, Philip Kadner of Trenow Fields in Cornwall has done a fantastic job raising a small crop for harvest.

These Lingua Di Fuoco (Tongue of Fire) borlotti beans are named for the striking red pods that hold the beans. A multi-purpose bean that can be harvested as a green pods to be eaten as a vegetable, as semi-dry beans for quick cooking and as dry storing beans. In the UK Lingua Di Fuoco are often grown at a French bean, and sometimes to be eaten semi-dry, but much more rarely for drying, though doing so is increasingly feasible. The beans are at their most nutritious when fully dry, they hold their shape when cooked and add a creamy depth to soups and stews or when blended for dips.

Our Lingua Di Fuoco beans have the favourable climate of Cornwall on their side grown within sight of St. Michael's Mount at Tim Westwell's small farm, Trenow Fields. Philip Kadner, the horticulturist at Trenow, is in the process of taking the farm through organic conversion with the Soil Association, he's keen to establish as diverse a system as possible with an emphoasis on fruit, vegetables, herbs and protein crops like beans, hemp and buckwheat.

Tim's vision for Trenow is that is should become a beacon for agroecological production in the area, demonstrating an alternative to monocultural horticulture, rejuvinating the soil and integrating the health of the local community with the health of the land in harmony with nature.




Complete Product Details

  • Cooking instructions

    Soak the beans for 6 hours. Cover with water or stock, bring to the boil and simmer for 30 to 50 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.

    Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.

    Cooked pulses can be used immediately or frozen for later use.

  • Ingredients

    Beans
    May contain occasional small stones

    Allergy information

    No Allergens

  • Typical values
    (for generic Phaseolus beans)
    Per 100g
    Energy 1,427kJ (341kcal)
    Fat 1.4g
    of which saturates 0.4g
    Carbohydrate 46g
    of which sugars 2.1g
    Fibre 16g
    Protein 22g
    Salt 0g
  • A rare variety of Phaseolus bean.

    Grown in the UK.

    Suitable for vegans and vegetarians.


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