The red Italian shelling bean is a member of the Phaseolus vulgaris genus, the most widely cultivated genre of beans in the world. "Red Italian" is used often as a generic name for the Italian heirloom Shelling bean, Tongue of Fire AKA Borlotto Lingua di Fuoco. It can often be confused for the heirloom Vermont Cranberry Shelling bean, though the Vermont Cranberry is far more rare to find.

The red Italian shelling bean can be harvested at early stages of maturity. Just like the term "Shelling" refers to a period of time in which beans' pods become plumped and remain succulent, the red Italian shelling bean is red only at a certain stage of its maturity, when the pod is green and filled with small rounded and slightly ovate glossy deep cranberry red beans. Once the beans are fully-mature, the pod dries, hardens and develops red streaks and the beans will become mottled with red and white patterns. Cooked red Italian shelling beans have a creamy and meaty texture and a memorable flavor that is nutty, smoky and rich.

Serving Ideas

The advantage of fresh shelled Red Italian beans is briefer cooking times, equaling a quick lunch or dinner, as they will need nothing but a quick boil and a toss of olive oil and sea salt to finish. Dried Red Italian beans will need a good soak, approximately 8 hours. Never let beans soak for 24 hours or they will begin to ferment. Though the beans do hold up well when cooked, adding baking soda during soaking ensures the beans retain their shape when cooked. Choice applications include soups, stews, warm and chilled salads. Complimentary pairings include sausage, poultry, proscuitto, pancetta, tuna, white fish, pasta, eggs, other Shelling beans, herbs such as basil and oregano, arugula and sage, cheeses such as pecorino and parmesan, tomatoes, olives, chiles and lemon.

Geography/History

The red Italian shelling bean originated in Tierre del Fuego, South America. It was brought to Italy in post-Columbian era, migrating to Europe. It plays a staple role within Italian cuisine, where beans are as important to meals as fish and meat. The beans have historically been grown to dry in the pod vs. fresh shelling as aged beans achieve a preferred flavor to those fresh. Though they may be a constant product at markets throughout Italy, both north and south, they can also be found sporadically in markets throughout temperate Europe and America where they have gained the name "Red Italian".

Seasons/Availability

Red Italian shelling beans are available mid summer through fall.