Borlotti beans are a large, plump variety of kidney beans characterized by their pinkish color and signature red streaks. La Valletta’s borlotti beans cook up nicely with a sweet, nutty flavor and a creamy texture perfect for soups and stews.
How to use
These dried beans must be soaked for at least 12 hours before cooking (we suggest doing it overnight), then simmered with water and aromatics until evenly cooked. Stew cooked beans in tomato sauce to serve over creamy polenta, add sauteed greens to a bowl of brothy borlotti beans or use them in traditional Italian soups like minestrone.
About the producer
The La Valletta farm was founded in 1985 by Antonio and Adriana Cappelletti in Colfiorito, a village in the heart of the Umbria-Marche Apennine mountains. Colfiorito’s unique microclimate and terroir provide the optimal conditions for growing legumes and La Valletta—now run and operated by the second and third generations of Cappellettis—is committed to honoring the land by employing traditional farming methods and plastic-free packaging.