Borlotti bean

Haricot borlotti

What it is

The cranberry-splashed pod and bean are spectacular raw and lose every trace of the pattern in the pot — they cook to a uniform brown. Nothing is wrong; the pigment is simply not heat stable, and Italian cooks have never minded.

In the kitchen

Cook them with a whole peeled onion, a carrot and a stick of celery, then discard all three. It is the Italian way and it works.

Goes with

Sage Olive oil Garlic Tomato Rosemary Pecorino Romano Guanciale Cavolo nero

Same species

Ayocote bean Black bean Cannellini bean Coco de Paimpol Faba asturiana Flageolet

Also used with

Emmer wheat

In season alongside

Butternut squash Red kuri squash Brussels sprout Cauliflower Earth chestnut Kabocha

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