Cannellini beans, a staple of Tuscan cuisine, are incredibly versatile, appearing in just as many summer recipes as they do during the cooler months. They're excellent when boiled and added to a salad, alongside freshly sliced onion and tuna, drizzled with good Tuscan oil and a sprinkling of black pepper, or blended into a cream with oil and rosemary.
The perks of cannellini beans
Cannellini beans are a small variety hailing from central Italy – Tuscany in particular. They pack a whitish seed with rounded ends inside a light green pod. These protein and vitamin-rich legumes also contain a good dose of lecithin, which helps keep cholesterol levels low. Unsurprisingly, their high protein level renders them a suitable alternative to meat.
Preparing cannellini beans
Their delicate flavor pairs nicely with a variety of foods, from vegetables to meat to even fish.
If opting for dry beans, soak them for 24 hours in a container with cold water before cooking them. The longer they soak, the less time they take to cook. Even after a long soak, they usually require an hour or more of cooking over how heat. If using canned beans, they'll usually cook in 30 minutes.
To cook them, use a thick-bottomed pot, preferably a crockpot, and a heat diffuser. Place the beans in the pot, then add a drizzle of extra-virgin olive oil and cover them with plenty of water, add a bay leaf and/or a few rosemary needles, and cook them over very low heat, stirring occasionally – a foam may form on top of the water.
Take care not to overcook the beans because if so, they'll become mushy and flaky. Also, only add salt at the end of cooking – adding it at the outset will only harden the beans' skin, resulting in a tougher texture.
Yes, canned cannellini beans are rather appealing as they don't require soaking, but we're all for the dry ones. Tinned ones contain flavor enhancers and preservatives, while the dry ones feature a more vibrant, natural flavor.