Last season I planted a new dry pole bean called Borlotto (also called Borlotti). They are an Italian heirloom variety. The variety was Lamon which is supposed to be the best for flavor. It got around 6 feet high and I grew it in the garden on one of the 3′ high perimeter fences. As it got taller, I added bamboo stakes to let it continue upwards. They are a very beautiful bean on the vine when growing. I planted around 12 plants, 6 inches apart right at each drip emitter. You can shell the bean fresh but I just left them to dry on the vine. I got my seeds from Seeds of Italy.
I particularly like dry beans. I picked them after they dried on the vine which is towards the end of the season but before the first freeze. I find dry beans are so easy to grow, needing nothing except water and a vertical support of some kind and then harvesting at the end. They are very different then fresh beans which you must pick daily. There is also a bush variety of these beans but they are not Lamon.
I left them in their shells in a basket until last week when I took the beans out. I find it fun to shell them on a cold winter night. The beans are very beautiful being cream color with maroon stripes. I got 3 cups of the precious bean. Good for 1 meal. I will save some to replant too. This year I will definitely plant more.
I like that I can make a hearty soup or stew from them and eat them in the winter. Here is a recipe from Italian Food Forever for a traditional Tuscan bean soup using Borlotto beans. When cooking the beans before hand, you must cook for a long time here in Santa Fe due to our high altitude at 7000 feet as you want them soft and creamy. I just cooked mine in a crock pot all day and it worked well. You can also leave out the pancetta for a vegetarian style soup. There are many recipes for Borlotto bean soup out there that all sound wonderful! Can’t wait to try them.