Dwarf Borlotti bean ‘Saluggia’ – Phaseolus vulgaris.
Borlotti beans, from northern Italy, are shelled before eating. For freezing, shell when the pods are still leathery, for drying, shell when the pods are completely dry.
The beans are used in a variety of local dishes. Paniscia (from Piemonte), half way between a risotto and a soup, contains beans, meat, rice and savoy cabbage.
Bean salad contains beans (cooked until tender) mixed with tuna in olive oil and finely sliced red tropea onion.
Borlotti beans are also wonderful for making Italian baked beans in a rich tomato sauce (tomato, molasses, garlic, brown sugar, balsamic vinegar, Dijon mustard, onion and beer).
Annual: sow 2cm deep, from April to July in modules to transplant outside after risk of frost has past or sow directly outside from May when the garden has warmed up in well-prepared soil containing generous amounts of compost.
Protect from slugs and snails. Easy to grow, sow, wait, then harvest at the end of the season.
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