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[Phaseolus vulgaris] Seeds of a dwarf borlotti bean with classic red-and-cream streaked pods, great fresh or dried.
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dwarf Supremo borlotti bean is a dwarf shell bean variety with the characteristic red and cream streaked pod typical of traditional borlotti beans. Enjoyed both fresh and dried, it's a timeless classic of Italian cooking, from soups to stews.
Botanically it is a Phaseolus vulgaris, part of the Fabaceae family, in its compact dwarf form, reaching around 40-45 cm in height. The wide pods, mottled red on a cream background, contain equally speckled seeds with the hearty flavor typical of borlotti beans.
It is a hardy, productive plant, suited both to early harvest for fresh shelling and full maturity for dry storage.
Sowing takes place from May to June, once the risk of frost has passed, placing seeds 3-4 cm deep and 10-12 cm apart along the row, with rows 45-50 cm apart.
It prefers loose, well-drained soil, not too rich in nitrogen, which would favor leaf growth at the expense of pod production. Regular watering during flowering and pod formation is essential for a good yield.
Fresh harvest happens about 70-80 days after sowing, while for dried beans you need to wait for the pods to fully dry on the plant, generally another 20-30 days.
Being non-climbing, it needs no stakes or supports, making it practical even for small gardens. For dry storage it's important to harvest pods only once fully dry, to avoid mold during storage.
The most common threats are anthracnose, bean rust and the bean weevil, an insect that attacks the seeds during storage. Crop rotation, good ventilation and storage in airtight containers reduce the risks.
Dried borlotti beans are rich in plant protein, fiber and iron, along with a good supply of folate and potassium, making them an excellent protein substitute in a vegetarian diet. They are also an important source of slow-release complex carbohydrates.