King George Borlotti
(Phaseolus vulgaris)
The borlotti, also known as the cranberry bean, is a eye-catching bean in both pod & seed - an excellent potager vegetable. As the pod matures the creamy-yellow background develops and the red stripes become vivid. When fully dry the stripes turn purple.
Borlottis can be eaten fresh - demi-sec - if picked at the same stage of ripeness as broad beans. Otherwise allow the pods to dry completely on the vine before harvesting.
Bean freshness is important, even when dried, because the flavour diminishes and the skin hardens over time.
Baked Beans
Traditional Tuscan beans used in a classic American recipe - try them in a French cassoulet too.
Take 450gr dried Borlotti, cover with water & soak overnight. Drain, then boil in fresh water until just tender - don't overcook them! Check beans after 20 min, especially if they are newly dried. Drain, saving cooking water. Put beans into heavy casserole dish with:
- 1 chopped onion
- 200gr smoked sausage, cut into chunks
- 3 bay leaves
- 4-6 thyme branches
- 100-200ml maple syrup
- 1tb mustard powder
- 300ml tomato pulp
- 1/2ts salt
- 1/2ts chilli flakes (if you like it hot)
Pour over saved cooking water just to cover, adding extra water if needed. Simmer, covered, at 140deg for at least 4 hours. We cook this overnight in the Rayburn: long, slow cooking develops a full flavour.
The creamy texture of cooked demi-sec borlotti makes for a simple puree, seasoned with good olive oil and sea salt.
