Borlotti beans
€3,68
They are beige legumes, tending to pinkish, with streaks ranging from dark red to brown. Among the most cultivated in Italy, borlotti beans are the protagonists of the classic pasta and beans. Creamy texture and intense flavor are also excellent for soups, soups and fresh salads.
| Weight | 0,55 kg |
|---|---|
| Producer |
Le-gumì |
| Net Content |
500 g |
| Cooking time |
About 60 minutes |
Early-cycle nano bean varieties. The sowing is normally carried out after the cutting of barley or wheat, which runs from 25 June to 10 July. At the time of ripening between mid-September and early October the bean is cut and left to dry naturally in the sun for a few days, after which the threshing takes place. The product in nature enters our plants for careful selection and packaging.
It is a bean grown in Piedmont, a region which, especially in the areas of the upper Vercelli and Cuneo, enjoys a climate and a soil particularly suited to the cultivation of beans and, thanks to the experience and dedication of its farmers, offers today a high quality product.
Leave to soak in cold water for 10/12 hours. Rinse always with cold water.
Cook in plenty of unsalted water (4 litres for the whole package). Bring to a boil and cook over a moderate heat for about 60 minutes. Salt only at the end.
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