Filleadh ón bPlaisteach - Chemical Free Cannellini Beans - 500Gr In Paper

These Chemical-free beans are grown in China, PCP0001352, Lot WB18042 ,E19HN107

A variety of kidney bean, the cannellini bean is fairly large and cream-colored with a meaty flavor and mealy texture. Used in many Italian recipes, including salads and pastas, cannellini beans are most well known in minestrone soup.

Most dried beans and pulses, unlike lentils and split peas, require soaking in cold water. As well as starting the rehydration process, this helps to eliminate any impurities that can make them difficult to digest. Easiest method is soaking overnight or in boiled water for 50 mins before cooking and throwing away the soaking water and rinsing the beans well.

Cannellini beans can take 50 to 70 mins on the stovetop or 15 to 20 mins in a Pressure Cooker.

As you cook beans, a white scum often floats to the surface; skim this off with a slotted spoon.Do not add salt until the end of cooking as salt has a hardening effect: it toughens the skin and stops the inside from becoming tender.




Typical composition per 100g

....energy kJ..................... 1435 kJ
....energy kCal................. 343 kCal
....protein.......................... 23.40g
....carbohydrates............ 60.30g
........of which sugars..... 1.00g
....fat................................... 0.90g
........of which saturates. 0.10g
....fibre............................... 15.20g
....sodium.......................... 0.016g
....salt................................. 0.04g