Profile: White kidney beans with a mild, nutty flavor and a smooth, soft texture are known as cannellini beans. In Italian cuisine, they are quite popular. They're also known as "Italian white kidney beans," and they're similar in size and shape to kidney beans, but they're a creamy off-white color.
It's about 1/2-inch long.
After cooking, they keep their shape well, making them a fantastic complement to soups, salads, and side dishes.
White kidney beans, commonly known as Italian white kidney beans, are cannellini beans. They are kidney-shaped and medium in size, about 1/2 inch long, with a strong seed coat. This particular kind can be found in recipes like minestrone, pasta e fagioli soup, and the ubiquitous stewed bean side dish with garlic and rosemary in Italian cuisine.
This bean was first planted in Argentina by Italian immigrants and then brought back to Italy, where it is currently commercially grown. Cannellini beans are legumes, plants grown for their edible seeds and pods, which have a high nutrient density and require little upkeep to grow and store. They have a high protein, vital mineral, and fiber content while having a low fat content.
|Shelf Life:||2 Years.|
|Uses:||- Soups like pasta e fagioli and minestrone, substantial stews, cold salads, rice dishes, and chili are all delicious with it.
- Blend with bean dips and purees to make a creamy hummus.
- Garlic, olive oil, and rosemary in a delicious stew
|Basic prep:||Sort and rinse beans carefully. Pre-soak beans. Rinse and cover with new water. Then decrease heat and cook covered for 1 to 1-1/2 hours until tender.|
|Country of Origin:||Turkey|
|Handling / Storage:||Store in a cool, dry place.|