Cannellini Beans

Please note: This is a bulk listing for Cannellini Beans, so we cannot provide samples because they are packaged in bulk and drop shipped to our customers.

Cannellini Beans, aka Italian Kidney Beans, are white beans with a smooth and tender texture, and mild and nutty flavor. They're known for their popularity in Italian cooking and are often referred to as "Italian white kidney beans." They look a lot like kidney beans but are a creamy off-white color.

Color: white with dark purple or brown specks
Size: About 1/2" long
Color: Off white
Texture: Hold their shape after cooking

How to Cook Cannellini Beans:
Here is the basic cooking method for Cannellini Beans: Sort, rinse, and soak beans overnight. Rinse them. Add the beans to a large pot and cover them with fresh water. Boil the beans for 10 minutes. Reduce the heat, cover, and simmer until they reach the desired tenderness, which is about 1 to 1-1/2 hours.

Cooking Suggestions: Add Cannellini Beans to soups such as classic pasta e fagioli and minestrone. They're great in stews, rice dishes, chili, and also served chilled in salads. Create a delicious variation on hummus by pureeing them with tahini, garlic, olive, and your choice of herbs. They're delicious as a hearty and simple vegetarian dish when stewed with garlic, olive oil, and rosemary.

More About Cannellini Beans
These medium sized beans are similar in shape and size to red kidney beans. They're about ½ inch long with a tough seed coat, so they keep a firm texture when cooked. Popular in classic Italian cuisine, they're delicious when added to pasta e fagioli and minestrone soups, or served as a side dish with garlic and rosemary.

Cannellini Beans were first cultivated in Argentina by Italian immigrants and were later taken back to Italy, where they are now grown commercially.