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.
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.
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.
Country of origin