Cannellini Beans are part of the large common bean family, along with haricots, flageolets and black/red kidney beans. In fact cannellini beans themselves are effectively a white kidney bean, being the usual kidney shape. They are popular in Argentina, where they were first cultivated, and they are now widely grown in, and exported from, Italy. They are usable instead of haricots in most recipes and have the advantage of being fluffier, softer and juicier. Like haricots and all kidney beans they are very high in fibre.

Basic Cooking Method

Soak overnight, or for at least 8 hours, throw away the soaking water. Simmer for about 90 minutes or pressure cook for 15-20 minutes. Do not add salt to the cooking as this will toughen the skins.

Cannellini beans are used in the delicous La Soupe au Pistou