Chieftain^® Wild Rice Company

CANNELLINI BEANS

Description:
Cannellini Beans, known as the Italian White Kidney or Fasolia Bean are often the bean of choice in Tuscan cooking.  They are related to the Kidney Bean and resemble them in shape and size.  Creamy white in color with a mild, creamy texture, the Cannellini Bean has a slightly nutty flavor.  Cannellini Beans are about ½ inch long, and have a tough seed coat.  They are a significant source of calcium and iron and can be served on their own with butter and some spice or used in bean salads or pasta dishes.  This bean was originally grown in Argentina by Italian immigrants and later taken back to Italy where they are now grown commercially. 

Suggested Use:

With their rich, nut-like flavor, Cannellini Beans are favored in Tuscan cooking, most notably in Fagioli all'Uccelletto, where boiled Cannellini beans are sautéed in olive oil, sage and tomatoes.  Excellent in Tuscan tuna and white bean salads, and a hearty addition to soups and stews.  Try Cannellini Beans in a cold salad with marinated artichoke hearts, fresh basil and olive oil.  Soak and cook, 1 cup dry yields 2 1/4 cups cooked.