Borlotti Bean with Garlic and Rosemary

Borlotti beans, also known as cranberry beans, are beautiful beige beans with flecks of red. The shell is inedible, but the beans inside have a creamy texture and a perfect nutty flavor, although they don’t maintain their bright color after cooking. Dried borlotti beans are readily available and can be soaked overnight before using. Borlotti beans are a great source of fiber, essential minerals and a good source of plant protein. The creamy borlotti beans, infused with the earthy aroma of fresh rosemary and the richness of garlic, create a comforting and satisfying meal. It’s fun to serve the beans over lightly toasted bread, they can be served over a salad, stuffed into a baked potato or a bell pepper. Also consider making borlotti bean tacos or nachos!

Borlotti Beans with Garlic and Rosemary
Print Recipe
Borlotti Beans with Garlic and Rosemary
Print Recipe
  1. Combine the beans, tomatoes, garlic and olive oil in a Dutch oven or heavy bottomed pot. Add enough cold water to cover the beans by 1 inch. Add the rosemary stalk. Bring the beans to a boil, then reduce the heat to medium-low and simmer partially covered. Add water as needed, to keep the beans submerged. Cook until the beans are tender, about 30-40 minutes. Season the beans with salt and pepper. Add a splash of sherry vinegar. Garnish with fresh chopped rosemary. The beans can be made 1 day ahead. Let them cool in the cooking liquid and then cover and refrigerate the beans in the pot.

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  1. Pingback: Borlotti Bean with Garlic and Rosemary – Zest For Cooking | My Meals are on Wheels

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