May 4, 2017


The Borlotti Bean


The borlotti bean is a variety of a common bean (Phaseolus vulgaris) first bred in Colombia as the cargamanto. The bean is a medium to large tan or hazelnut-colored bean splashed or streaked with red, magenta, or black.




1-2 tablespoon olive oil

1 onion, chopped

2 celery sticks, chopped

1 carrot, peeled, chopped

1-2 garlic cloves, crushed

1-2 fresh tomatoes

4-5 cups vegetable stock

400-500g fresh borlotti beans

.5 cup fresh parsley, chopped

Bread to serve




1 Heat oil in a pan over medium heat. Add onion, celery and carrot and cook, stirring every now and then or until onions are soft. Add garlic, stir for 1 minute or until cooked.


2 Add tomato and stock and bring to the boil over high heat. Reduce the heat to medium and simmer for 10 minutes. Stir in beans and cook for 2-3 minutes. Season with salt and pepper. Serve when ready with bread.









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