Chef at 16:47, 3 July 2020

2020-07-03T16:47:26Z

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{{#seo:
|title=Borlotti beans: Cooking Wiki
|titlemode=replace
|keywords=#borlottibeans #pressurecooker #beans #naturalmethod #cranberry #naturalpressurereleasemethod #driedbeans #succotash #pintobeans #pressurereleasemethod #vegetableoil
|hashtagrev=12032020
|description=Cornucopia lists 37 varieties of shell beans
}}


[[Image:Fagioli Borlotti.jpg|300px|thumb|right|Fagioli Borlotti]]
Cornucopia lists 37 varieties of shell [[beans]]. The light green '''flageolet bean''' is taken very seriously in France and soon the heirloom '''chevrier''' will come under a controlled label reminiscent of the wine "Appellation d'Origine Controllée" called "Label Rouge". A number of other [[beans]] are already produced under this label.

'''Flageolet bean''' varieties include:

* '''Chevrier''' (the original heirloom)
* '''Elsa'''
* '''Flambeau'''
* '''Flamingo'''

'''Borlotti beans''' originated in North America where they are known by several names. The bean is a medium large tan bean, splashed with red/black to magenta streaks. It is very popular in Italian and Portuguese cuisine.

The American '''cranberry bean''' or '''horticultural bean''' is quite similar if not the same as the Italian '''borlotti bean'''. [[Pinto beans]] are not considered the same as '''borlotti beans'''.

* True '''cranberry bean''' (old VT heirloom with a more round shape like a [[cranberry]]), traditional ingredient of [[succotash]]
==How to cook shell beans in a [[pressure cooker]]==
'''Use this basic guide if you do not have a specific recipe'''
* Pick through the beans and discard any discoloured beans or loose skins
* Soak in cold water for a minimum of the time shown, soaking overnight is usually the best way to achieve this
* Change soaking water a few times if possible
* Never cook the beans in the water they were soaked in
* Rinse the beans well at the end of the soaking period
* Ensure the [[pressure cooker]] is at least a quarter full
* Never fill the [[pressure cooker]] more than half full
* Always cover the beans with at least 5 cm (2") water
* Add 2 tablespoons of [[vegetable oil]] to the water - this reduces foaming
* Allow the [[pressure cooker]] to get to the required pressure and then begin timing
* Use the specified [[pressure release method]] - this is the [[natural method]] in the case of [[dried beans]] or [[pulses]]
* A bean is usually perfectly cooked when it can be easily squashed between your forefinger and thumb
* If the beans are not sufficiently cooked, return to pressure, cook for another 3 minutes and allow the pressure to reduce using the [[natural method]]. Re-check that the beans are cooked to your liking.

<TABLE CELLSPACING=1 CELLPADDING=1 COLS=5 BORDER=0>

<TR valign="top" align="center" style="background: #e2e2e2; color:#070707">

<TD WIDTH=173 HEIGHT=18 ALIGN=LEFT>BEAN VARIETY</TD>

<TD WIDTH=173 ALIGN=CENTER>COLD WATER SOAK TIME ''minimum period''</TD>

<TD WIDTH=173 ALIGN=CENTER><bean
<TD WIDTH=173 ALIGN=CENTER>[[:Category:Pressure_cooker_recipes#Internal temperature related to pressure|COOKING PRESSURE]] High = 15 psi Medium = 10 psi Low = 5 psi</TD>

<TD WIDTH=218 ALIGN=CENTER>[[De-pressurising a pressure cooker|PRESSURE RELEASE METHOD]]</TD>

</TR>

<TR style="background: #ffeeee;">

<TD HEIGHT=17 ALIGN=LEFT>[[Borlotti beans]]</TD>

<TD ALIGN=CENTER>4 hours</TD>

<TD ALIGN=CENTER>7 minutes</TD>

<TD ALIGN=CENTER>High</TD>

<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>

</TR>
</TABLE>
==See also==
{{Template:SeeAlso-Pressure-cooking-beans}}
{{5-a-day-veg-vars}}
{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Vegetables]]
[[Category:Beans]]

<code 'hashtagrev:12032020'>[[Special:Search/borlottibeans|#borlottibeans]] [[Special:Search/pressurecooker|#pressurecooker]] [[Special:Search/beans|#beans]] [[Special:Search/naturalmethod|#naturalmethod]] [[Special:Search/cranberry|#cranberry]] [[Special:Search/naturalpressurereleasemethod|#naturalpressurereleasemethod]] [[Special:Search/driedbeans|#driedbeans]] [[Special:Search/succotash|#succotash]] [[Special:Search/pintobeans|#pintobeans]] [[Special:Search/pressurereleasemethod|#pressurereleasemethod]] [[Special:Search/vegetableoil|#vegetableoil]]
</code>

Borlotti beans - Revision history

Chef at 16:47, 3 July 2020