These dried cannellini beans from Italian company Casale Le Marmore have beautifully pale skins and soft nutty middles. The kidney-shaped beans are often used in Tuscan classics such as bean broths, topped with crispy sage leaves and Italian sausages. Or use them in a traditional ribollita soup of cannellini beans, kale, crusty bread and tomatoes.
To cook the dried cannellini beans, soak for 6 hours then add to a pan of cold water and bring to the boil. Cook for 35 to 40 minutes until soft.
Casale Le Marmore is based in the green heart of Umbria. The company farms lentils, chickpeas, barley and other grains that have been drenched in the Italian sunshine.
Ingredients: cannellini beans
Allergy Advice: May contain traces of gluten and soy.
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