Organic Cannellini Beans

What are Cannellini Beans?

Organic cannellini beans are popularly used in Italy and are a key ingredient in minestrone soup. They are medium-sized white kidney beans and can take the place of butter beans in recipes such as stews, hotpot and soups.

Cannellini beans are packed with nutrition and are a great source of vegan protein and fibre. They are great added to pasta and salads for a boost in nutrients. 

How To Cook Dry 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. 

Cannellini Beans Recipe Ideas

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.