I LOVE beans of any shape or form. There's something intensely satisfying about them. From soaking your own, to whizzing them up in the food processor to make dips, or creating mouthwatering sauces for them. This Italian recipe uses one of my favourite beans, the spotted Borlotti Bean. Everyone should have a simple, tasty recipe for beans at their disposal - and this one fits the bill. We marry the magic of beans with another superfood (and another personal favourite) chard/silverbeet.
What's in a name?
Like many ingredients, Borlotti have different names around the World. Being European, I've always called them Borlotti, but they're also widely known as Cranberry Beans, Roman Bean, Romano Beans, Saluggia Bean, Gadhra Bean or Rosecoco beans! It's exhausting I know - for the purpose of this recipe we're calling them Borlotti.
Borlotti are medium-sized, around the size of a kidney bean. They're super healthy, and packed with Fibre, Protein, Potassium, Magnesium and Iron.