Description
Cannellini beans are white kidney-shaped beans with a mild flavour. Once cooked, they have a creamy texture thats great for soups and stews. You can add them to salads for an extra dose of plant-based protein.
These versatile beans can be eaten hot or cold. Theyre great in Italian soups like minestrone and pasta e fagioli. Try cooking them slowly with leeks, sage and stock. Top with parmesan and serve with meat, fish or crusty bread.
Cannellini beans are a great vehicle for seasonal vegetables. Top them with roasted tomatoes in summer and kale with chilli and garlic in winter. Their mellow flavour works well with herbs like basil and rosemary.
For a quick dip, blend cooked cannellini beans with garlic, olive oil and a squeeze of lemon juice. Search with crackers and crudits.
Soak the beans for a minimum of five hours before cooking. They take around 45 minutes to an hour to cook. Its worth the effort – you might never go back to tinned beans!
Store in a cool dry place.
Ingredients: Cannellini beans
Caputo Dry Yeast in Tin, 100g
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