Cannellini

Cannellini, also called white kidney beans, are a variety of Phaseolus vulgaris. They are large, kidney-shaped, and pale creamy-white. When cooked, cannellini have a soft, velvety flesh and a mild, slightly nutty flavor. They are a staple of Italian cuisine, especially in soups, stews, and salads, and are also used in dishes such as pasta e fagioli. They are grown in many temperate regions and are commonly sold dried or in cans.

Dried cannellini beans are typically soaked overnight and simmered until tender; cooking times vary with age and altitude. Canned cannellini beans are pre-cooked and ready to eat after rinsing. They hold their shape well, making them suitable for salads and purees, but can become creamy if overcooked.

Nutrition: Cannellini beans are a good source of plant-based protein and dietary fiber, and provide minerals such as iron, magnesium, and potassium. They are naturally low in fat and contain little sodium unless salted or canned with salt.

Culinary notes: In Italian cooking, cannellini are often flavored with garlic, rosemary, sage, olive oil, and wine. In other cuisines they appear in stews, dips, and vegan dishes.