by A.G. Ferrari
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Named for their cranberry color, borlotti beans are used largely for soup, particularly northern Italy's famous Pasta e Fagioli (pasta and bean) soup. These beans are best known for their creamy consistency.
Special instructions: Beans should be soaked overnight or boiled for at least two hours before adding to a recipe calling for cooked beans. Do not add salt to any of these beans until they are finished cooking; salt hardens the skin. Keep in mind that beans usually double in volume after they've been soaked.
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