Cannellini Beans - Organic

Cannellini beans are a creamy, white bean native to Italy. They have a delicious nutty flavour and fluffy texture when cooked and are a key ingredient in minestrone soup.

They retain their shape and texture well, so they’re perfect to use in salads, soups, stews, and chillis. 

Cooking with Cannellini Beans 

Soak the beans in plenty of cold water for at least 8 hours or overnight - add more water if the level gets low. Then drain and rinse well, cover with fresh water and bring to the boil.

Simmer gently for about an hour until tender (don't let them boil or the beans may start to break up). You can add salt after about 30 mins of simmering, once the beans have started to soften, so that the salt can pass through the beans’ softened skin and bring out their flavour. Then drain and season, mash or add to your favourite recipe. 

Add them to vegetable soups - Italian minestrone is a classic; mix with french beans, red onion, a little grated parmesan and dress with olive oil and lemon juice for a quick summer side to a white fish dish; or stew with sage, garlic and tomatoes for a winter casserole.