The borlotti bean (US: cranberry bean) is a plump, oval bean with a thin, pinkish, pale brown skin, deep maroon, blotchy streaks, creamy flesh and a bitter, sweet, buttery flavour. Sadly, they turn brownish grey when cooked or can be cooked down to a creamy purée. They look similar to pinto beans but the flavour differs. Borlotti beans are much used in Italian cooking as the bean of choice in soups and minestrone, salads and stews, and are often cooked with a piece of pork rind called cotica. They are also good with chicory (US: Belgian endive), chilli, garlic and olive oil, prawns, lemon and parsley, or, as is served in a local restaurant, dressed alongside grilled squid.
