Cannellini Beans, known as Italian white kidney beans (haricots blancs), is a creamy white, tough skinned, medium kidney shaped bean. When cooked, has a mild, nutty flavor and smooth, tender, creamy texture.
Cannellini beans are wonderful in soups, hearty stews, cold salads, rice dishes and chili dishes or blend into bean dips and purees.
Basic Preparation: Wash, rise & soak overnight, drain. Add 4 cups of fresh water/ cup of soaked beans, bring to boil. Reduce heat and simmer covered for 60-90 minutes or until tender (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 2 1/2 cups of cooked beans / Cup of dry beans