The borlotti bean (also known in English as cranberry bean) is a variety of common bean belonging to the species Phaseolus vulgaris, in the botanical family Fabaceae. It is easily recognized by its cream or beige background color with red, pink or burgundy streaks on the pods and seeds (the mottling fades to a more uniform brownish color after cooking). Borlotti beans are traditionally cultivated in Italy and other parts of Europe and the Americas and are appreciated both fresh (as shelling beans) and dried.

As a food ingredient, the borlotti bean has a rich, slightly nutty flavor and a soft, creamy texture when cooked. It provides plant proteins, dietary fiber, complex carbohydrates and minerals such as iron, magnesium and potassium, as well as B-group vitamins. In the kitchen, borlotti beans are widely used in soups, stews, casseroles, pasta-and-bean dishes, salads and side dishes. They pair very well with extra-virgin olive oil, tomatoes, garlic, onions, herbs, cured meats and cereals, and are a staple in many traditional Italian recipes such as “pasta e fagioli.”

Common name: Borlotti bean (cranberry bean)

Parent plant: Phaseolus vulgaris L. (borlotti variety)

Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Order: Fabales
Family: Fabaceae
Genus: Phaseolus
Species: Phaseolus vulgaris L.

Note: Borlotti is not a separate species but a cultivar group characterized by its distinctive mottled pods and seeds.

Cultivation and growth conditions

Climate

Borlotti beans prefer warm, temperate climates.

• Optimal temperatures: 20–26 °C.

• They do not tolerate frost (damage at 0–2 °C).

• Flowering and pod set suffer under excessive heat (>32–35 °C).

• Prefer dry, well-ventilated environments to avoid fungal diseases.

Sun exposure

Require full sun to ensure:

• strong photosynthesis,

• balanced vegetative growth,

• abundant pod production.

Shade significantly reduces yield.

Soil

Borlotti beans thrive in soils that are:

• medium-textured or sandy-loam,

• well drained,

• rich in organic matter,

• with pH 6.0–7.5.

Heavy or waterlogged soils promote root diseases.
As legumes, they fix atmospheric nitrogen via symbiosis with Rhizobium, enriching soil fertility.

Irrigation

Water needs are moderate but must be steady:

• Critical during germination, flowering, and pod setting.

• Water stress may cause flower abortion and irregular pod growth.

• Waterlogging must be avoided to prevent root rot.

Temperature

• Germination: 15–22 °C

• Optimal growth: 18–28 °C

• Heat stress above 32–35 °C

• Highly sensitive to cold

Fertilization

Borlotti beans require balanced fertilization:

• Nitrogen: little to none, thanks to nitrogen fixation.

• Phosphorus: supports early root development and flowering.

• Potassium: essential for seed development and pod quality.

Organic amendments help improve soil structure and fertility.

Crop care

• Hoeing early on to control weeds.

• Climbing varieties need supports (stakes, poles, or nets); dwarf varieties do not.

• Crop rotation reduces soil-borne pests and diseases.

• Monitoring for:

  • aphids,

  • caterpillars and beetles,

  • powdery mildew, anthracnose, rust.

Good air circulation helps limit fungal infections.

Harvest

Harvest depends on intended use:

• Fresh borlotti (shelling beans): harvested when seeds are full and pods still colorful and firm.

• Dry borlotti: harvested when pods are fully mature and dry on the plant.

Fresh borlotti should not be harvested too late, or seeds become tough.

Propagation

Borlotti beans are propagated by seed.

• Direct sowing at 2–4 cm depth.

• Spacing: 10–15 cm for bush types; 20–30 cm for climbing types.

• Warm, well-drained soil promotes fast germination.

The content of the beans includes (1):

• protein 18 to 31%
• carbohydrates 50 to 76%
• calcium 0.05 to 0.31%

The Borlotto bean is a variety of Phaseolus vulgaris (Phaseolus vulgaris var. nanus) found in the Italian National Register of Horticulture Varieties with No.307.

Borlotto bean studies

References__________________________________________________

(1) Dry beans of Phaseolus. A review. Part 1. Chemical composition: proteins.  Sathe SK, Deshpande SS, Salunkhe DK.  Crit Rev Food Sci Nutr. 1984;20(1):1-46.