CANNELLINI BEANS
 HOME CONSUMERSIf purchasing for home use, please go to www.riceriverfarms.com |
| 5# Bag | $19.00 |
CANNELLINI BEANS
CAN-5
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.
Ingredient Statement:
Cannellini Beans.
Product Description
Cannellini beans are relatives of the kidney bean; in fact, they are sometimes called white kidney beans because they look like just that. They are also called fazolia beans and are popular in Italian cuisine. This bean was originally cultivated in Argentina by Italian immigrants and later taken to Italy where they are now grown commercially.
Physical
Color: Creamy white.
Flavor: Typical of beans.
Size: Approximately ½ inch in length, kidney shaped.
Chemical
Moisture: N/A Sulfites: N/A Heat Level: N/A
Ingredient Statement:
Cannellini Beans.
Shelf Life: Min 12 months (under optimum storage conditions).
Packaging: Bag in box, food grade paper bag or to customer specifications.
Storage Conditions: Store in a dry, cool place.
Microbiological
SPC: <900,000 cfu / g
COLIFORM: <2500 cfu / g
YEAST: <5000 cfu / g
MOLD: <5000 cfu / g
Due to the nature of raw, agricultural products, the microbiological data provided should be considered as guidelines.
About Nutritional Information
Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.
| Nutrition Facts | |
|---|---|
| Serving Size 100 g (uncooked) Number of Servings |
|
| Amount Per Serving | |
| Calories 333 | Calories from Fat9 |
| % Daily Value * | |
| Total Fat 1 g | 2% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0g | 0% |
| Sodium 24mg | 1% |
| Total Carbohydrate 60g | 20% |
| Dietary Fiber 25g | 100% |
| Sugars 2g | |
| Protein 24g | |
| Vitamin A | 0% |
| Vitamin C | 8% |
| Calcium | 14% |
| Iron | 44% |
| * The Percent Daily Values are based on a 2,000 calorie diet. | |
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.
Recommended Preparation Instructions:
Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring to a boil, reduce heat and simmer, covered, for 45 minutes until tender. One cup dry yields 2½ cups cooked.