Borlotti (Cranberry) Beans

Name: Borlotti (Cranberry) Beans
Yield: 4 to 6 Servings
Cuisine: Italian
Ingredients: 1/4 cup extra virgin olive oil; 1/2 cup chopped onion; 3 garlic cloves, smashed and peeled; 2 medium bay leaves; 1 (12 ounce) bag Borlotti (Cranberry/Roman) beans *See substitutes in Cook's Notes; 1 teaspoon dried rosemary, crushed; 1-1/2 teaspoons kosher salt, or to taste

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Borlotti beans embody rustic Italian cucina povera—nutty, creamy, protein-rich, antioxidant-packed, wholesome, and deeply satisfying.

By: Deep South Dish (via Deepsouthdish)

Last Updated: Mar 2, 2026

Yields: 4 to 6 Servings

Ingredients

1/4 cup extra virgin olive oil
1/2 cup chopped onion
3 garlic cloves, smashed and peeled
2 medium bay leaves
1 (12 ounce) bag Borlotti (Cranberry/Roman) beans *See substitutes in Cook's Notes
1 teaspoon dried rosemary, crushed
1-1/2 teaspoons kosher salt, or to taste

Instructions

Soak beans in water overnight or use quick soak by placing beans in a large pot, cover with water plus about 2 inches and bring to a boil. Boil 5 minutes, remove from heat, cover and let soak for 1 hour.
Drain and rinse beans.
In a soup pot, heat oil over medium, add the onion and garlic and cook, stirring constantly, for 2 minutes. Do not drain off the oil.
Add beans to pot with rosemary and bay leaf.

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Borlotti (Cranberry) Beans

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