30+ Borlotti Beans

Cargamanto beans originated in the Andes where they were a staple food and were also used to make jewellery and rosary beads. They were brought to Europe in the 1500s. They have become a culinary staple in Italy as borlotti beans and in Portugal as catarino beans.

Although high in protein, they are not considered a complete protein because they only have low levels of methionine. Borlotti beans are high in B1, B2 and folate and also contain B3, B5 and B6. They are a good source of iron, copper, phosphorous, manganese, magnesium, potassium, zinc, calcium and selenium. They are high in fibre. Their phytonutrients are anti-inflammatory and antioxidant. They support heart and gut health.

Uncooked, borlotti beans are a beige colour with a spattering of reddish-pink markings. When cooked, they lose their colourful speckles. They are a key ingredient in Bandeja Paisa, a traditional Columbian dish. They can be served as a side dish or added to salads, soups, stews, casseroles, feijoadas and tacos.