Borlotti Stregoni
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Description
A rich Borlotti bean from Piemonte in Italy.
Slightly larger than standard Borlotti (Cranberry beans), Stregoni beans have the cherished nutty and creamy flavor that works in pasta e fagioli, soups, stews, and as a simple pot bean smothered in extra-virgin olive oil, preferably from Piedmont.
Please note: These new-crop beans were grown in Italy, where farmers tend to dry their beans to the extreme. We recommend a good 4-6 hours soaking with this bean and budget some extra time for cooking.
Cooking Suggestions
Italian-style soups, pasta e fagioli, salads
From the Rancho Gordo Kitchen
A bowl of these beans topped with your favorite Italian sausages makes a quick and satisfying meal. We also love them smothered in olive oil and grated Parmesan cheese.
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
Italy
"Around 4, I go to this butcher shop, Hudson & Charles. They got me into those Rancho Gordo heirloom beans. I make a big pot. I love the smells. I love the ritual. I love knowing that I can do it because before the pandemic, I couldn’t cook. I’m learning."
Bridget Everett, quoted in New York Times