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These heirloom Italian bush beans produce an abundance of cream-coloured pods with red streaks by late summer, each filled with firm, tan beans with flecks of maroon. Borlotti can be used as a fresh shell bean or for drying. The beans are easy to shell and once cooked are creamy in texture, with a wonderful rich flavour. A productive and reliable bean that can be enjoyed all winter long in soups and stews or used as you would a pinto for refried beans.

[description action="end"][quickfacts action="start quickfacts"]

• Drying bean
• Tan coloured beans streaked with red
  
• Matures in 80 days

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