Fresh Borlotti Beans

Fresh borlotti beans for shelling. Far better than the tinned or dried beans! They don't need soaking or rapid boiling like the dried ones do. Creamy texture. Arguably the best bean to use in a minestrone soup. Cook for about 25 minutes. Add to salad with red onions and parsley. When fresh the younger ones can be eaten raw. You can also dry them for storage (shell them first). Once dried they will need soaking and rapid boiling like all other dried beans.