The Borlotto bean is beige in color characterized by brown spots that disappear once cooked; it is rich in carbohydrates and B vitamins, fiber and low in fat.

Today there are varieties of beans; some originating in Central America and naturalized after its discovery by Europeans in the fifteenth century (the genus Phaseolus vulgaris); others already present in Europe (the Vigna genus), coming from Africa and the Middle East and already cultivated for millennia. In Italy, bean cultivation is very widespread, also because it is a plant that is well suited to hot climates and generally has a good yield and excellent nutritional value. In fact, beans can be – together with other legumes – a good alternative to animal proteins; they do not contain cholesterol and are a source of fiber and B vitamins in addition to mineral salts, primarily iron.

The borlotto bean must soak at least 12 hours. Opinions differ on the addition of bicarbonate but it can be avoided. Always rinse the beans before soaking them with at least double the volume of water. They can also be cooked in a pressure cooker, thus halving the long cooking times.

The local borlotto bean is produced by the many producers who work small plots and then deliver the product at the packaging site of Bravi Andrea e C. s.a.s., Sillicano, Camporgiano, Lucca.

Keep in a cool and dry place.

Processed and packaged by Bravi Andrea e C. s.a.s., Sillicano, Camporgiano, Lucca.