Organic Cannellini Beans
Serving Size: 1/2 cup (100 g)
Calories / Calories: 330
Fat / Lipide: 1 g1%
Saturated / saturés: 0 g0%
+ Trans / trans: 0 g
Cholesterol / Cholestérol: 0 g
Sodium / Sodium: 25 mg1%
Carbohydrate / Glucides: 60 g20%
Fibre / Fibres: 25 g100%
Sugars / Sucres: 2 g
Protein / protéines: 24 g
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Vitamin A / Vitamine A: 0%
Vitamin C / Vitamine C: 0%
Calcium / Calcium: 10%
Iron / Fer: 10%
Ingredients: Organic cannellini beans
Product Status: Certified Organic
Organic Certifying Body: Pro-Cert
Country of Origin: USA
Cannellini Beans with Herbs and Prosciutto Recipe
3 Tbl olive oil
1 Tbl garlic, minced
1 Tbl fresh sage leaves, chopped
1 tsp fresh thyme leaves, chopped
1 3/4 C tomatoes with juices, diced
1 3/4 C cannellini beans, rinsed and drained
1/4 C prosciutto, coarsely chopped
Salt and freshly ground black pepper
3 C arugula or mixed baby greens
1. Heat the oil in a heavy large skillet over medium heat.
2. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes.
3. Increase the heat to medium-high and simmer for 2 minutes. Add the beans.
4. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes.
5. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.
6. Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.
1. Soak the beans in cold water for a minimum of 5 hours. Make sure the beans are submerged, even after expanding.
2. Drain and rinse the beans, then put them in a large pan, cover with 2 inches of cold water (2 inches above the top of the beans). Bring to a boil. Skim off any foam. Boil for another 10 minutes.
3. Skim the foam off again, then add just a hint of salt (too much salt or acid juices will toughen the beans).
4. Simmer gently with the pan lid half on for 1-1 ½ hours, or until tender.
Cannellini beans are a part of the kidney bean family. They look similar to the kidney bean, except they are white in colour. They are especially popular in Tuscany, Italy. Thus, why Tuscans are sometimes colloquially called "mangiafagioli," or "bean eaters" in Italian.