White kidney-shaped beans that a slightly larger than Haricot, but smaller than Butter Beans. They are known for their creamy texture and mild, nutty flavour. They are a staple in soups, stews, salads, and pasta dishes, as they absorb flavours well. High in protein, fibre, and essential nutrients, they support digestion and heart health and provide a plant-based protein source. Their versatility makes them popular in both vegetarian and meat-based recipes.
 
Cannellini Beans originate from Italy, where they are widely used in traditional dishes like Minestrone Soup and Tuscan Bean Stew. They were first cultivated in Argentina but became popular in Italian cuisine. Today, they are grown in Italy, the United States, and other temperate regions worldwide.
 
Cooking Instructions
Soak the beans in plenty of water overnight for 8 to 12 hours to reduce cooking time and improve texture. After soaking, drain and rinse the beans. Then, boil them in fresh water over medium heat for 60 to 90 minutes, or until they are soft. Finally, drain the beans and season them as desired.
 
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