Cannellini beans

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Cannellini Beans

Cannellini Beans or Fasiola Beans are small white kidney beans, with square ends. They have a fluffy texture and a mildly nutty taste.

You can use these instead of haricot beans and vice versa.

Cannellini beans work really well with rustic Italian sausages in casseroles, or cook them with lots of garlic and tomato. They are also good in salads, used sparingly.

To prep:

Soak overnight in water. Drain the cannellini beans and place in saucepan. Cover with water about 5cm over the top of the beans. Bring to the boil, simmer and cook for 1-1½ hours until the cannellini beans are tender. Skim off the scum that develops on the top of the water when the pulses begin to cook.


Beans last for a good length of time, but do toughen with age, so buy in smallish quantities. If you buy in bulk, check for dirt and insects as these are not uncommon and should be anticipated. Store somewhere dark and cool, and free from potential insect contamination. Tins are a godsend to any cook as they are quick to prepare and long lasting.

Further reading

  • Christian, G. (2005) Real Flavours: the handbook of gourmet & deli ingredients, Grub Street. ISBN 1904943209.
  • Stobart, T. (1981) The Cook's Encyclopedia: ingredients & processes, Harper & Row. ISBN 0060141271.