Cannellini Beans

Ingredient

What it is

Large, white, kidney-shaped Italian beans (a white kidney bean variety). Smooth, ivory, with a thin skin.

How it's made

Dried; soaked and simmered. Common canned.

Flavor profile

Mild, nutty, slightly earthy, with a notably creamy, smooth, almost fluffy interior and tender skin.

Culinary uses

The classic Italian white bean — central to Tuscan cooking, where the region's people are affectionately nicknamed mangiafagioli ("bean-eaters"). They go into pasta e fagioli, ribollita (the bread-and-vegetable soup), Tuscan white bean soups, and are simply dressed with good olive oil, sage, and garlic as fagioli all'uccelletto. Their creaminess also makes them an excellent purée or dip.

Regional variations

Tuscany is the heartland; cannellini are also used across central Italy. Sometimes interchanged with other white beans (great northern, navy) though cannellini are larger and creamier.

Cultural & historical context

White beans are so central to Tuscan identity that the regional cooking is practically defined by them. The cuisine's frugal, ingredient-driven cucina povera ethos finds its perfect expression in a pot of beans, oil, and sage.

Reference notes

Tags: legume, bean, white bean, Dried, Whole, Vegetarian, Vegan
Related ingredients: sage, garlic, extra-virgin olive oil, rosemary, tomatoes
Related cuisines: Italian (Tuscan)
Suggested links: Cuisinopedia → Ribollita, Pasta e Fagioli (dishes), Borlotti Beans, Kidney Beans

Cuisines

Italian