Berlotti Beans

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Berlotti Beans
« on: September 22, 2006, 20:38 »
I have just harvested a huge crop of beans and was wondering what to do with them?  Has anyone got some favourite receipes, or perhaps ideas for storing them.

We have been eating them throughout the summer as a cross between runner and broad bean, dependant upon pods size.  This harvest is purely beans.  I understand they can be dried and stored for use in soups/stews.

Help - rugbymad40

They are even prettier than dried runner beans.  Almost seems a shame to eat the - nah! How do we cook with them?
Enjoying the traditional ways and values of life.



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Berlotti Beans
« Reply #1 on: September 22, 2006, 21:00 »
You can dry them - they say leave them on the plants until they rattle and then put them in jars. You can use these for seeds next year as well. (Delia Smith book).
But if you've already harvested them I suppose you could just let them dry out a bit and use them as you would butter beans etc. They sound great I'm going to try some for next year.
Self-sufficient in rasberries and bindweed. Slug pellets can be handy.



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Berlotti Beans
« Reply #2 on: September 22, 2006, 22:32 »
noshed  if you cut about 10" of your blue pipe you have the best bean shooter ever  :)
feed the soil not the plants
you learn gardening by making mistakes



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Berlotti Beans
« Reply #3 on: September 26, 2006, 17:09 »
well I use a 3 ft length of downpipe along the furrow when I plant beans, no bending don't you know :wink:



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Berlotti Beans
« Reply #4 on: June 27, 2007, 02:15 »
Hi everyone.

We had these dishes this week.  They were really nice.

Recipe: Spicy beans and ham hocks

Red kidney beans, borlotti, cannellini, lima, black-eyed and black kidney beans are all suitable for this dish. A combination of any of these can also be successful.

2 ham hocks
3 sticks celery, sliced
4 medium onions, chopped
2 red capsicums, chopped
2 cloves garlic, crushed
3 bay leaves
1 sprig thyme
2 sprigs oregano
1 tspn cayenne pepper
1 tspn ground black pepper
1 red chilli (optional)
2 cups beans, soaked overnight
400 g Polish sausage, sliced

Place the hocks, vegetables and herbs (including the chilli if used) in a large pot. Cover with water and cook, covered, for approximately 2 hours or until the meat is tender. Remove the meat from the pot and set aside. Add the beans to the pot and cook, covered, for 45 minutes. Strip the meat from the hocks and return the meat to the pot, along with the Polish sausage. Cook for a further 30 minutes. Serve immediately, accompanied by crusty bread.


That dish was lovely, we used half a cup of four different beans including black turtle beans, lima, black eyed beans & the borlotti.


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