Phaseolus vulgaris. From the alpine region of Piedmont, Italy, this dwarf borlotti bean is used locally to make the most wonderful risottos. Rather than drying them, shell when the pods are starting to shrivel, then freeze them without blanching. This way, you can use them straight away without the need to rehydrate, and they'll cook from frozen in 40 minutes and from fresh in 30. Use them in winter dishes; stews, casseroles, minestrone, soups and risottos. Pods are approx 15cm long with 5-6 beans each. Height: 50-60 cm Seed count approx - 50.