| Size: |
Choose 1.75lb jar or 10lb bag. |
Cannellini beans (aka white kidney beans, fazolia beans) are creamy, smooth, and nutty beans originally from Argentina and now extremely popular in Italian food. Their slightly tough skin means they hold their shape extremely well during the cooking process.
Dried cannellini beans are best stored in an air-tight container in a cool, dry place.
Cannellini beans can be used in soups (particulary minestrone), stews, salads & pasta dishes. They’re the white bean of choice in Italian cuisine, but can be used in dishes from around the world.
Basic Cooking Technique:
Dry cannellini beans should be soaked overnight & rinsed prior to cooking. To cook them on the stove, add them to water & bring it just to a boil. Reduce the heat to a simmer, cover, and cook until tender. One cup of dry cannellini beans will yield about 2 ½ cooked cups.
How to Soak & Cook Dry Beans
Bean Recipes
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