Slightly kidney-shaped with squarish ends, cannellini beans are creamy white in color. When cooked, they have a fluffy texture and a slightly nutty, mild flavor. They are high in fibre and contain vitamin C as well as magnesium.
How to cook them?
First, soak them in lots of cold water for a minimum of 5 hours or overnight. Drain and rinse, then put them in a large pan, cover with 5cm of cold water, bring to the boil, scoop off any foam, then boil for a further 10 minutes. Scoop the foam off again, then add just a little salt (too much salt before they’re cooked will harden the skin, as will anything acidic like lemon juice or tomatoes), and simmer gently with the pan lid half on for 1 to 1½ hours, until tender. Keep an eye on the water level, and add more if necessary. These creamy white beans are perfect in soups, stews and salads.
Our cannellini beans come from United States.