Casa Corneli’s cannellini beans are glossy white, thin, and elongated in shape. They have a wonderful tender texture, fine thin skin, and delicate flavor. Cannellini beans must be soaked overnight and simmered with abundant water with aromatics until tender.
Use as the base for soups, purée into a thick paste and drizzle with olive oil as an elegant side dish, and toss with fresh vegetables in a salad. In Florence, Cannellini beans are the most common contorno (side dish) served alongside steak drizzled with Frescobaldi Laudemio.
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