Cooked cannellini beans have a fluffy texture and a slightly nutty, mild flavor. Add to vegetable soups, including the classic Italian minestrone.
How to use:
Soak dried beans in lots of cold water for a minimum of 5 hours (they’ll expand, so make sure your bowl is big). Drain and rinse, then put them in a large pan, cover with 5cm of cold water, bring to the boil, scoop off any foam, then boil for a further 10 minutes. Scoop the foam off again, then add just a little salt (too much salt before they’re cooked will harden the skin), and simmer gently with the pan lid half on for 1 to 1 1/2 hours, until tender. Keep an eye on the water level and add more if necessary.
Organic Cannellini Beans (100%).500g