Organic Cannellini Beans Superior Quality - Del Colle

Very fine bean, among the most highly regarded.

Qualità Superiore organic cannellini beans are a fine legume, appreciated for their delicate flavor and creamy texture. Grown using organic methods, they are the perfect choice for those looking for a healthy, flavorful food that can enrich every dish with a touch of authenticity.

characteristics and properties: Selected for size, integrity, and quality, organic cannellini beans are rich in plant protein, fiber, iron, potassium, and B vitamins.

Their thin skin and velvety texture make them easy to digest and suitable for light yet nutritious dishes. Organic farming ensures a product free from pesticides and chemical fertilizers, preserving all its nutritional properties.

how to use: They require soaking for 8-12 hours. They cook in approximately 60-90 minutes, preferably in unsalted water. Ideal for soups, broths, risottos, salads, purées, and one-pot meals, cannellini beans are perfect for enhancing rustic and Mediterranean flavors.

in the kitchen: In the kitchen, organic cannellini beans are incredibly versatile and flavorful. They pair perfectly with vegetables, grains, herbs, and spices. Perfect for traditional soups, fish-based dishes, white meat, or vegan dishes, they are an essential ingredient for healthy, flavorful cooking.

Recipes to try

Four ideas, from the simplest to the most elaborate. Remember to soak for 8-12 hours and cook for 60-90 minutes in unsalted water. You can find the linked ingredients at Green Block Market.

1. Rosemary cannellini bean purée (easy, 1 h 30 + soaking, serves 4)

Ingredients: 250 g beans, rosemary, granulated garlic, BIO extra virgin olive oil, black pepper, coarse sea salt at the end of cooking, fine sea salt, toasted bread for serving.

1. Soak the beans for 8-12 hours, then drain them.
2. Cook them for 60-90 minutes in unsalted water until very tender; add the coarse salt at the end of cooking, reserve some of the cooking water, and drain them.
3. Heat 3 tablespoons of oil with granulated garlic and rosemary for 2 minutes.
4. Blend the beans with the flavored oil and a little cooking water until smooth, seasoning with fine salt and pepper.
5. Serve warm with a drizzle of oil and toasted bread.

2. Cannellini bean, tuna, and cherry tomato salad (easy, 1 h 30 + soaking, serves 4)

Ingredients: 250 g beans, 2 cans of tuna in spring water, 250 g cherry tomatoes, half a red onion, lemon juice, chives, oregano, BIO extra virgin olive oil, coarse sea salt at the end of cooking, fine sea salt for seasoning.

1. Soak the beans for 8-12 hours and cook them for 60-90 minutes in unsalted water; add the coarse salt at the end of cooking, drain them, and leave them to cool.
2. Halve the cherry tomatoes and thinly slice the onion; drain the tuna.
3. Combine everything and dress with oil, lemon, oregano, and a pinch of fine salt.
4. Finish with the chives and leave to rest for 15 minutes.

3. Creamy pasta and beans with spelt fusilli (medium, 2 h + soaking, serves 4)

Ingredients: 200 g beans, 160 g Girolomoni BIO spelt fusilli, 200 g BIO peeled tomatoes, sliced onion, rosemary, BIO extra virgin olive oil, black pepper, 1 l hot vegetable stock, fine sea salt.

1. Soak the beans for 8-12 hours and cook them for 60-90 minutes in unsalted water until tender; reserve the cooking water and drain them.
2. Rehydrate the onion in a little lukewarm water, drain it, and sauté it in oil with the rosemary; add the crushed peeled tomatoes and cook for 10 minutes.
3. Add the beans and hot stock and cook for 10 minutes; blend about one-third of the soup to make it creamy.
4. Add the fusilli and cook according to the time stated on the package, adding the bean cooking water if needed; season with fine salt.
5. Leave to rest for 5 minutes and serve with raw oil and pepper.

4. Cannellini bean and potato meatballs with tomato sauce (difficult, approximately 2 h + soaking, serves 4)

Ingredients: 250 g beans, 2 potatoes, 1 egg, 60 g grated cheese, 3 tablespoons chickpea flour, parsley, granulated garlic, BIO extra virgin olive oil, for the sauce, 1 jar of BIO peeled tomatoes, sliced onion, oregano, coarse sea salt at the end of cooking, fine sea salt.

1. Soak the beans for 8-12 hours and cook them for 60-90 minutes in unsalted water; add the coarse salt at the end of cooking, drain them, and leave them to cool.
2. Boil the potatoes, peel them, and mash them together with the beans using a fork.
3. Add the egg, cheese, chickpea flour, chopped parsley, granulated garlic, and a pinch of fine salt, then mix.
4. Shape into meatballs, arrange them on a baking tray lined with parchment paper, brush with oil, and bake at 200 °C for approximately 25 minutes, turning them halfway through cooking.
5. Prepare the sauce: rehydrate the onion, sauté it in oil, add the crushed peeled tomatoes, and cook for 15 minutes with oregano and fine salt.
6. Serve the meatballs with the hot sauce.

7,80 €/Kg

origin: Italy (Tuscany, PI)

exp.: 03/28

technical sheet