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Molise Borlotti Beans
Borlotti beans are the best-known variety and, together with lentils, are among the most widely consumed legumes in the world!
Borlotti beans from Molise are grown in the uncontaminated soil of lower Molise.
They are used as a side dish for tasty salads, as an ingredient in soups, and to prepare minestrone.
No preservatives
Product quantity: approximately 500 g
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Molise dried borlotti beans are rich in protein and dietary fiber.
To cook dried beans, soak them in plenty of cold water, without adding salt or anything else, for about 12 hours, usually overnight.
Rinse them under running water and place them in a pot with cold water.
Add a peeled clove of garlic, herbs (bay leaves or sage leaves or a stalk of celery) and 1 tablespoon of Molise extra virgin olive oil (to prevent the beans from foaming).
Cover with a lid and bring to a simmer.
Lower the heat and leave to cook.
Quick recipe
Bean, tuna and white onion salad from Isernia
No preservatives. Store in a cool, dry place.
Nutritional table for borlotti beans Average
values per 100 g of product
| Energy | Kcal 290 kj 1200 |
| Fat | 2.1 g |
| -of which saturated fatty acids | 0.4 g |
| Carbohydrates | 33.8 |
| -of which sugars | 2.4 |
| Protein | 19.8 g |
| Dietary fiber | 24.8 |
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Brand
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Referencepa-fagioli_borlotti
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MPNpa-fagioli_borlotti
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Product Quantityapproximately 500 g
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Country of originItaly
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Region of OriginMolise
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