Cannellini beans (Phaseolus vulgaris) are relatives of the kidney bean; in fact, they are sometimes called white kidney beans because they look like just that. They are also called fazolia
beans and are popular in Italian cuisine. They are about a half inch long, kidney shaped, and have a tough skin. Their flavor is mildly nutty and their texture is smooth and creamy when cooked. This bean was originally cultivated in Argentina by Italian immigrants and later taken to Italy where they are now grown commercially.
Cannellini beans have a nutty flavor which is wonderful in pasta e fasolia
, minestrone soup, hearty stews and in many more traditional preparations. Try Cannellini Beans in a cold salad with marinated artichoke hearts, fresh basil and olive oil.
Soak overnight. Rinse and place in a large pot and cover with plenty of fresh water. Bring to a boil, reduce heat, and simmer, covered, for 45 minutes or until tender. One cup dry yields 2-1/2 cups cooked.
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