Allotments 4 All
Produce => Recipes => Topic started by: GRACELAND on September 20, 2014, 16:50:11
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Was watching Gardeners world other night and seen the beans borlotti bean
And i have seen them grown around my allotment plot so know there easy to grow
So going to try next year Looks like you grow as you would for Runner /French beand But leave pods to mature and dry out ? Am i right > ?
But was really liking the sound of Montys borlotti beans and sausage casserole So have i got to soak theses beans like dried Kidney beans ?
Or what And what other uses are there Please ?
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:icon_cheers: :icon_cheers: :icon_cheers: :icon_cheers: :icon_cheers: :icon_cheers:
no-one know anything ?????????
:tongue3: :tongue3: :tongue3: :tongue3: :tongue3:
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If you've got space in the freezer, you can let the beans mature but pick them before they dry, shell them and freeze them. No soaking required that way, and they cook faster too.
But if dried, yes, just like any other dried bean they need soaking first before you cook them.
I bet they'd make good hummus or similar.
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In France they use this type of bean as either a "demi sec" (half dried) or "sec". With the demi sec, wait till the beans really swell inside the pod, the pod will go yellowish and harden a little but still be flexible. Shell and use straight away or freeze. They don't need soaking like that, just a long slow cook. Delicious with lamb or as you say, sausages or gammon. The French use the famous white Coco de Paimpol but it's the same as a Borlotti bean. Count about 2-3 weeks longer than normal green beans.