Borlotti bean Lingua di Fuoco (Italian for tongue of fire) is a traditional Italian bean variety, prized for its large, cream-coloured beans with distinctive reddish-brown speckles. The beans have a rich, creamy texture and a mild, slightly nutty flavour. During cooking, the speckles become less visible, while the beans retain their firm texture and creamy interior. Culinarily, Lingua di Fuoco is exceptionally versatile. The beans are delicious in hearty bean soups, minestrone, stews and pasta dishes. They also pair perfectly with Mediterranean ingredients such as olive oil, tomatoes, garlic and fresh herbs including rosemary, sage and thyme. Thanks to their creamy texture, they are also ideal for bean purée, vegetarian burgers or as the base for a smooth bean dip.
Young, fresh beans can be cooked immediately after shelling, while fully mature dried beans should be soaked for at least eight hours before cooking. The pods themselves are not edible; only the beans are used. Dried beans have a long storage life, making them an excellent pantry staple. Thanks to their mild, full flavour, Lingua di Fuoco beans pair beautifully with smoked bacon, pancetta, sausage, onion, garlic, peppers, tomatoes and mushrooms. They are equally delicious in vegetarian dishes with grilled vegetables or pumpkin. Their creamy texture and delicate flavour make them suitable for both traditional Italian cuisine and many other European dishes. Half hardy annual. Heigth: 45 - 50 cm.
Be careful: we also sell a heigher variety: Lingua di Fuoco 3
Indoor sowing: April
Outdoor sowing: half May
Germination: 7 - 14 days
Germination temp.: 18 - 22 °C
Sowing depth: 3 - 4 cm
Plant distance: 70 cm
Plant position: sunny
Harvest period: September - October
Sow indoors from April for an early harvest. Sow the beans individually in pots, 3 - 4 cm deep, filled with moist potting compost, and cover the seeds well with seed compost. The seeds require darkness to germinate and need a germination temperature of 18 - 22 °C. Keep the compost slightly moist during germination, but avoid making it too wet. Under ideal conditions, the seeds will germinate within 7 - 14 days. Harden off the young plants for 10 - 14 days before planting them outdoors, avoiding direct sunlight during this period. Transplant them from mid-May, once all risk of frost has passed, into a sunny location. Space the plants 70 cm apart and protect the young plants from slugs and other pests.
Sow outdoors from mid-May, once the soil has warmed sufficiently and there is no longer any risk of frost. Sow the beans 3 - 4 cm deep in fertile, well-drained soil in a warm, sunny position. Beans germinate poorly in cold, wet soil, so wait until the soil has warmed up properly. Also allow 70 cm between the plants when direct sowing.
Water regularly during dry periods, especially while the plants are flowering and producing pods. Harvest the pods for fresh beans when the seeds are fully developed but the pods are still tender. For dried beans, leave the pods on the plant until they are completely dry and brown. Harvest takes place from September to October. If necessary, allow the harvested pods to dry for a few more days before shelling the beans. The dried beans store well for a long time and should be soaked for at least 8 hours before cooking.
