All I need then is some great ways to eat them!
In Italy the borlooti bean is almost synonymous with 'Pasta e Fagioli' - a soup pasta dish which uses borlotti as a base and short pasta called 'maltagliati' which means 'badly cut' as the pasta. It looks rather unsightly but it is borlotti at their best :) It is the best winter comfort food :D
here's a link to some information and a recipe:http://www.abc.net.au/gondola/recipes/fagioli.htmhttp://kuking.net/pictures/8_618_step8.jpg
I've never seen potatoes added to is as the above recipe sais, here's my own version:
500 gr borlotti beans
extra vergin olive oil
2 bay leaves
1 piece of garlic
1 slice of bacon (can be left out for vegetarians)
1 stock cube (or if you have fresh homemade stock, even better)
pasta (ideally use egg pasta - can use small penne type, about 1cm long, or get egg tagliattelle, but try to get 1 cm thick ones if you can and cut them by hand to lengths of 2 cm or so)
Finely chop onion and garlic and sweat it with some olive oil in large pot, also put in the bay leaves at time. Dice the bacon and add to the pot and brown well.
Place borlotti beans in water for 24 hous if using dry beans, or use fresh (I'd use 700 grams if using fresh), add them to the pot and cook for a few minutes so they absorb some of the juices. Then add your fresh stock (about a litre), or a cube and water.
Cover and simer for about one and a half hours. But don't let it dry out, just add more stock or water if you need.
When done, take off the heat, let it cool for a while, get 1/2 of the bean soup and put it though a mouli (use one with the larger holes) straight into the 1/2 of soup which is in the pot. I never use a stick blender as it chops up all the bean peel and makes it no so smooth. You'll be left with a nice smooth soup full of whole borlotti beans. Add salt and pepper to taste.
Stir this up and bring back to the boil, the consistency should be thick but not too thick, kind of like a leek and potato soup.
Once it's boiling, add the pasta to the soup, when the pasta is done, take off the heat and let it sit for 10 minutes, stir and serve in soup bowls, drizle olive oil on top and endulge ;D ;D