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The borlotti bean is a variety of the cranberry bean bred in Italy to have a thicker skin. It is used in Italian, Portuguese ( Catarino bean ), Turkish, and Greek cuisine. The cranberry bean looks similar to the pinto bean , but cranberry beans are larger and have big maroon, magenta, or black specks on a creamy white background, more like ...
The cranberry beans originated in Colombia as the cargamanto bean. Borlotti or Roman beans are a variety of cranberry beans bred in Italy to have a thicker skin. They are much used in Mediterranean cuisine. A widespread cultivar of European borlotti is 'Borlotto Lingua di Fuoco' (Tongue of Fire). Dragon tongue
Recipes for pasta e fagioli vary, the only true requirement being that beans and pasta are included. [3] While the dish varies from region to region, it is most commonly made using cannellini beans, navy beans, or borlotti beans and a small variety of pasta, such as elbow macaroni or ditalini.
Raw flat beans Raw flat beans showing the seeds Cooked flat beans with bacon. Flat beans, also known as helda beans, romano beans (not to be confused with the borlotti bean) and "sem fhali" in some Indian states, are a variety of Phaseolus vulgaris, known as runner bean (not to be confused with Phaseolus coccineus) with edible pods that have a characteristic wide and flat shape.
Phaseolus (bean, wild bean) [2] is a genus of herbaceous to woody annual and perennial vines in the family Fabaceae containing about 70 plant species, ...
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The navy bean, haricot bean, pearl haricot bean, [3] Boston bean, [4] white pea bean, [5] or pea bean [6] is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was first domesticated. [7] It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape. [3]
Baghali ghatogh (Persian: باقالی قاتق) [1] is a northern Iranian dish made with Pach-Baqala, a local bean type resembling Italian borlotti beans. Other ingredients are dill, eggs, tumeric, and garlic. It's usually served with kateh (Iranian steamed rice) in northern provinces such as Gilan.