FoodReference.com Logo

Food Trivia & Food Facts Section

An eclectic collection of facts, histories, information and trivia about various foods, beverages, equipment, plants, and animals etc. from around the world

  Home   ·   Food Articles   ·   Food Trivia & Facts   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Posters   ·   Cookbooks   ·   Food Poems   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home

 

 

FOOD TRIVIA and FOOD FACTS

  BLOOM to BOYSENBERRY   ·   Bloom, Beef   ·   Bloom, Chocolate   ·   BLT   ·   Blueberry   ·   Blueberry Muffin & Pie   ·   Blue Cheese (Bleu)   ·   Blue Crabs   ·   Bluefin Tuna   ·   Bluefish   ·   Blue Mussels   ·   Blue Point Oysters   ·   BMI (Body Mass Index)   ·   Boeuf Bourguignonne   ·   Bogg   ·   Boil, Boiling   ·   Bologna   ·   Bombay Duck   ·   Boniato   ·   Bonne Femme   ·   Borage   ·   Borden Company   ·   Bore, Jean Etienne   ·   Borlotti Beans   ·   Borscht, Borsch, etc   ·   Boston Butt   ·   Boston Cream Pie   ·   Botrytis   ·   Bottles   ·   Bottle Gourd   ·   Bottled in Bond   ·   Bottom Round   ·   Boucher   ·   Bouillabaisse   ·   Bouilon Cubes   ·   Boulanger   ·   Bouquet Garni   ·   Bourbon Trivia   ·   Boyardee, Chef   ·   Boysenberry  

See Also: Beans, dried

BORLOTTI BEANS

This classic Italian bean is a medium large tan bean, splashed with red/black to magenta streaks. It is very popular in Italian and Portuguese cuisine. (Purcell Mountain Farms)

Borlotti beans are dried beans and are called by several names in the U.S.      

According to the USDA, the American 'cranberry bean' is the same bean as the Italian 'borlotti' and, as a matter of fact, a large percentage of the 'borlotti' beans sold in Italy are actually 'cranberry beans' imported from the U.S.      

Another name for this bean in the U.S. is 'French horticultural bean'.      

If you can't locate cranberry beans, an acceptable substitute is the pinto bean, and a second (but not as close) substitute would be red kidney beans.


 

  Home   ·   About Us & Contact   ·   Food History Articles   ·   Food Timeline   ·   Magazines   ·   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.



 

 

 

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training - Over 1,000 schools & classes listed for all 50 States, Online & Worldwide