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Rancho Gordo dried Borlotti Lamon
Rancho Gordo cooked Borlotti Lamon with cooked Mezze Maniche pasta. Topped with herbs.
Rancho Gordo cooked Borlotti Lamon

Borlotti Lamon

$ 7.25

Free shipping on orders $50+

Rich, velvety texture and a unique bean broth make this the ideal choice for pasta e fagioli and minestrone soups. 

Borlotti (or Borlotto, singular) are considered by many to be the best bean for pasta e fagioli and all types of soups because of their thin skins and velvety interiors. There are many variations of Borlotti, but one of the most treasured is the variety from Lamon in the Veneto, about an hour north of Venice. Production of the beans in Lamon started in the 1500s. 

When Rancho Gordo founder Steve Sando asked Marcella Hazan which bean she missed the most from Italy, he assumed she'd answer: Borlotti Lamon. She was from the area, and the beans had such a great reputation. She didn't, and the rest is history, but there's a good chance that bean-lover Marcella would have loved a bowl of Lamon. 

Limited harvest. 

Cooking Suggestions

Italian-style soups, pasta e fagioli, salads

From the Rancho Gordo Kitchen

Author Judith Barrett (Fagioli: The Bean Cuisine of Italy, Rancho Gordo Press, 2023) says that one of the popular ways to eat Lamon is as a cold salad with a red wine vinaigrette and slices of raw red onion. 

Cooking Instructions

Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.

Similar to

Cranberry, Borlotti

Latin name

Phaseolus vulgaris

Country of origin



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Borlotti Lamon

$ 7.25
Shipping Details

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The Rancho Gordo Story

You Can Blame it All on the Dutch

I was shopping one August for tomatoes and, despite Napa being one of the world's most magnificent agricultural regions, all the tomatoes were from a hothouse in Holland! Worse, they were hard and pale pink instead of the ripe tomatoes I was craving. I started to grow my own tomatoes and this eventually led to beans.

My first harvested heirloom bean was Rio Zape. They were pretty and easy to grow but I had no idea what to expect when I cooked them. They were similar to the pintos I liked but there was so much more going on. Hints of chocolate and coffee mixed with an earthy texture made my head spin. I was blown away by Rio Zape and the other heirloom beans I was growing, but also really confused why they were such a big secret. I took the beans to the farmers market, organizing things on my kitchen table. Soon there was a warehouse, followed by more markets and mail order. It seems we had struck a nerve. People agreed that heirloom beans were worth saving, growing and cooking. Currently our warehouse, a retail shop, and offices are in Napa, California, and a stop here is part of many tours of the wine country. 

All of my agricultural pursuits have been based on being someone who likes to cook but gets frustrated by the lack of ingredients, especially those that are native to the Americas. One of the things that originally drew me to beans was the fact that they are indigenous to the Americas. It seems to me these indigenous ingredients should be familiar, if not common. American cuisine is re-inventing itself and I'd love to include ingredients, traditions and recipes from north and south of the border as part of the equation. I love the concept of The Americas. I feel as if it's just as important as the European heritage many of us share.

You can read more about the Rancho Gordo story here.


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