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Borlotti beans are a large, plump variety of kidney bean distinguished by their pinkish color and characteristic red streaks. La Valletta Borlotti Beans have a slightly sweet, nutty flavor and creamy texture.

The dried beans must be soaked for 12 hours or overnight, then simmered in water with aromatics until evenly cooked with a firm, yet creamy texture (about one hour). 

Versatile and tasty, borlotti beans can be added to soups, stews, or spooned over toast. Stew the beans in tomato sauce and serve over creamy polenta. Add sautéed greens like swiss chard to a bowl of brothy beans. Toss with pasta or make a classic minestrone. Serve as a contorno alongside roasted trout.