Also known as borlotti beans, these dense, velvety gems with their thin skins cook into a creamy textured bean with a mild nutty taste. Popular in Italian, Portugese and Greek cuisine, these red-streaked, delicately flavored legumes are more neutral than kidney or pinto beans, which means they hold up well to clean, straight forward flavors like olive oil, tomatoes, basil, rosemary, or light stews.