Borlotto Rosso

Family: Fabaceae Legume

Warm, earthy aroma meets a satisfyingly hearty bite with Borlotto Rosso—beans that mature to a handsome canvas of creamy ivory splashed and striped in vivid red.

After drying, the seeds hold their shape beautifully, offering a firm, creamy texture when rehydrated and simmered, with a rich, nutty depth that invites slow-braised comfort. Grow Borlotto Rosso for dependable harvests and the pleasure of shelling striking, heirloom-looking pods that feel as good as they look on the kitchen shelf.

Light: Full SunMaturity: 95 DaysHabit: Bush

Botanical illustration of Borlotto Rosso

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 29th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	95
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	55
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Borlotto Rosso is built for patience: once rehydrated and simmered down, the beans stay toothsome while turning spoonably creamy inside. Its nutty, earthy profile loves slow-braising with fats and aromatics, so it coats bread and pasta without collapsing into mush.

Best Uses

slow-braised bean pot with aromatics until creamy but intact
thickening base for bean stew and winter soups
classic bean ragù for pasta—saucy, clingy, and hearty
refried/mashed beans that stay spoonable, not watery

Flavor Profile

nutty, earthy warmth meaty, firm-bean bite creamy interior after a long simmer savory, slightly sweet legume richness

Kitchen Pairings

onion garlic tomatoes smoked pork bay leaf olive oil

Frequently Asked Questions

What pest or disease commonly affects Phaseolus vulgaris (borlotto/haricot-type beans), and how do I treat it?

A frequent problem is bean rust or bacterial blight, which shows up as brown/orange spots or water-soaked lesions on leaves, often after warm, humid weather. Remove infected leaves, avoid overhead watering, and water at the soil line; for stubborn outbreaks, use a copper-based fungicide early and repeat according to label directions. Check plants regularly for aphids and spider mites on tender growth and rinse them off or spot-treat with insecticidal soap to prevent decline.

How often should I water Phaseolus vulgaris during the main growing phase?

During flowering and pod fill (the most productive period), keep the soil consistently evenly moist but not waterlogged—aim for about 1 inch of water per week total, adjusting for heat and rainfall. Water deeply to soak the root zone, then let the top 1 inch of soil dry slightly before the next watering to reduce leaf disease. Mulch around plants helps prevent moisture swings that can cause dropped flowers and underfilled pods.

How can I tell when Borlotto Rosso (Phaseolus vulgaris) is ready to harvest?

Harvest for dry beans when pods are fully developed, papery and dry to the touch, and the seeds rattle inside; this usually lines up around the ~95-day mark. For fresh (green) beans, pick when pods are firm and slender and the seeds are still tender and easily pierced with a fingernail, before pods turn noticeably tough. Either way, harvest on a dry day to reduce mold risk, especially if you’re drying beans indoors afterward.