Cannellini beans, also known as white kidney beans or fazolia beans, are similar to white navy beans and are often mistaken for great northern beans. They’re popular in Central and Southern Italy, particularly in Tuscany.
Like most beans and legumes, cannellini beans are packed with vitamins and minerals, including iron, magnesium, and folate (vitamin B9). When cooked, they’re tender, fluffy, and creamy with a smooth texture and nutty flavor, making them a particularly tasty addition to many recipes. But if you don’t have cannellini beans handy, you can easily substitute great northern or white navy beans.
- Organic
- Non-GMO
- Kosher
- Country of Origin(s): Turkey, USA, Argentina, and Canada
Product meets or exceeds USDA guidelines. While the most modern equipment and standards are used when cleaning, processing, and packing this product, the contents of this bag are a natural product grown in the earth. It is not always possible to remove all foreign material. Please sort and rinse thoroughly before cooking.
Directions
Sort and rinse. Soak overnight. Drain and rinse. Add 4 cups of water for every 1 cup of beans. Liquid should cover beans by 1–2 inches. Bring to a boil; reduce heat and simmer 1–1½ hours, or pressure cook 6–8 minutes. 1 cup dry beans yields 2–2½ cups cooked beans. Cooked beans can be refrigerated up to 1 week or frozen up to 6 months.
