Borlotti beans are a variety of red kidney beans much used in Italian cuisine. They are a plump oval-shape with a pale brown exterior mottled with reddish brown streaks and have a sweet, nutty flavour with a creamy, smooth texture. The beans are an important ingredient in many Italian regional stews and may also be mixed with pasta (pasta e fagioli) or rice. They may also be added to soups, salads, bakes and casseroles.
Borlotti beans are available dried or canned; the dried varieties must be soaked in cold water for at least 8 hours or overnight and then cooked for 60-90 minutes.
Cannellini or pinto beans can make a good replacement for borlotti, as can the cranberry bean - a very similar variety found in the US.
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