borlotti beans
Dried or cooked beans with red-speckled skins, creamy and mildly nutty.
Caution: Dried borlotti beans contain lectins that are toxic when raw, so they must be soaked and boiled hard for at least ten minutes before simmering until tender.
Borlotti beans are sold canned in most larger supermarkets and dried in Italian or Turkish shops, health food stores and online; in German shops they may be labelled Wachtelbohnen. They lose their speckles when cooked, turning brownish and very creamy.
Substitute:
Pinto beans are practically equivalent; kidney or white beans also work but are firmer or milder and less creamy.