Dried borlotti can be soaked overnight and then simmered in water (no salt) When cooked the beans will lose some of their bright markings and turn a light brown color.
Their meaty, chestnut flavor make borlotti a wonderful main dish. Not particularly sweet, the beans can be tossed with EVOO and your choice of spices.
The next time you’re feeling adventurous, but not wanting to take too big a risk, try borlotti beans! Borlotti make an excellent cold bean salad, soak and cook them as you would any other dried bean (approx. 30 minutes cooking time) and then toss them with olive oil and a little of Mary-Ann’s Garlic & Herb salt.