Borlotti (cranberry) beans

Large Italian cream-beige beans with red speckles, creamy after cooking, with a chestnut-nutty taste, for pasta e fagioli and minestrone.

Borlotti (cranberry) beans are large Italian beans of a cream-beige colour with pink-red speckles and streaks; after cooking they are tender, creamy, with a firm skin and a mild chestnut-nutty taste (the colour fades on cooking). They are used for the Tuscan pasta e fagioli soup, minestrone, ribollita, warm salads, braised dishes, puree spreads and sides with rosemary and garlic.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Borlotti (cranberry) beans, Raw: Calories 335.0 kcal, Proteins 23.0 grams, Fats 1.2 grams, Carbohydrates 60.1 grams per 100 g of product.

Calories335.0 kcal

Proteins23.0 grams

Fats1.2 grams

Carbohydrates60.1 grams

Borlotti (cranberry) beans, Boiled: Calories 136.0 kcal, Proteins 9.3 grams, Fats 0.5 grams, Carbohydrates 24.5 grams per 100 g of product.

Calories136.0 kcal

Proteins9.3 grams

Fats0.5 grams

Carbohydrates24.5 grams

Yield: 100 g raw → 247 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Black risotto with beansEuropean cuisine | Risotto

Black risotto with beans is a refined dish of European cuisine, combining the rich earthy notes of Venere rice and the creamy softness of borlotti beans. This unusual type of risotto gets its name from the black rice that gives the dish an elegant, mysterious hue. Its origin can be linked to culinary experiments aimed at highlighting the depth of flavors in simple ingredients. Cooked in vegetable broth, the risotto gains richness and harmony, while caramelized shallots with curry notes add a touch of spiciness. The method of partially blending the finished risotto with an immersion blender makes its texture velvety and tender. This dish is perfect for a special dinner, impressing guests with its exclusivity and richness of flavor nuances.