Borlotti beans (Phaseolus vulgaris) are traditionally used throughout Italy, but also in Portugal. In America, they are called Cranberry Beans and are used in pasta dishes and soups. Add them to rice dishes, stews, casseroles, cold bean and vegetable salads. For a quick and flavorful salad, toss the beans with crumbled gorgonzola cheese, olive oil and a dash of fresh rosemary. These dried beans easily reconstitute in water overnight, or in a pressure cooker. They add wonderful color to dishes, with a coffee-with-cream colored shell, streaked with beet-red striations. Slightly sweet on the tongue, with a smooth, even texture, try simmering these beans in broth with herbs, seasonal vegetables, and top with veal paillards.