Cannellini Beans- Casa Corneli

$11.95
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Description

Features

Nutritional Information

Wine Pairing & Recipes

Cannellini Beans, Imported from Italy

Casa Corneli’s cannellini beans are glossy white, thin, and elongated in shape. They have a wonderful tender texture, fine thin skin, and delicate flavor. Cannellini beans must be soaked overnight and simmered with abundant water with aromatics until tender. Organic

Use as the base for soups, purée into a thick paste and drizzle with olive oil as an elegant side dish, and toss with fresh vegetables in a salad. In Florence, Cannellini beans are the most common contorno (side dish) served alongside steak drizzled with Fortuna's Olive Oil

Imported from Italy
Region: Umbria
500g box

Dried Cannellini beans are a variety of white beans popular in throughout Italy.

Cannellini Bean Summer Salad

4-6 servings

  • 1 lb bag dried cannellini - soaked until tender-overnight
  • 2garlic cloves
  • 1â?„2cup extra virgin olive oil
  • 1lemon, juice of
  • 1â?„2cup basil leaves
  • 1â?„2cup fresh parsley leaves
  • 1teaspoon ground cumin
  • sea salt & black pepper

DIRECTIONS

  1. Soak beans overnight until tender - Drain and rinse under cold water, drain well.
  2. Into a food processor or blender, put the garlic, olive oil, lemon juice, basil leaves, parsley leaves, cumin, salt and pepper.
  3. Pulse for a few seconds so that there is still texture. Put the beans into a bowl and pour over the dressing, toss well.
  4. If possible leave for at least 30 minutes at room temperature before serving -- but can be eaten right away or store for the next day!
Try our recipe - Cannellini Bean Summer Salad

Additional Details

SKU:
50201
Cannellini Beans- Casa Corneli

Cannellini Beans- Casa Corneli

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3 Reviews

  • 5
    -

    Published by Diane J Peak on Nov 30th 2021

  • 4
    Good Quality

    Published by Antoinette M. Amato on Feb 2nd 2021

    Great tasting and as fresh as a dried italian bean can be. Little splitting upon soaking. Will buy again.

  • 5
    -

    Published by Philip Perri on Nov 2nd 2020

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