Hiding behind these bulging mottled skins are my all time favourite kidney bean. Borlotti beans not only look special, they taste special too. They have a sweetish flavour and creamy texture that makes them a perfect partner for just about any meat or fish (sounds like something on the back of a wine bottle).
My favourite way of cooking them is much like puy lentils, with onions, carrots, celery, peppers and a little bacon or chorizo, covered in water and simmered for the best part of an hour.
I have also successfully dried borlotti beans. The flecked skins look pretty and they will last for a couple of years, but they are at their best eaten fresh. And now is the time!