By Naomi Crisanteon 03th Mar 2014 12:21
Cannellini beans are one of the most versatile of beans and are a staple of Italian, Spanish and French cuisines.
The Italians will bake them with rosemary and garlic, pair them with pork sausages or spinach, toss them into the classic Pasta e Fagioli (pasta with beans in either a broth or tomato base) or a hearty minestrone. The French love them in slow cooked dishes like cassoulet or pureed with garlic for a tasty spread. In Spain, you will find cannellini beans combined with chorizo, chicken or morcilla sausage in stew-like dishes.
No matter how you use them, it is important to choose quality beans as they are not all the same.
Smooth, creamy and buttery, Val Verde Cannellini Beans are white kidney-shaped beans that are grown and packed in Italy. With their tender skin and plump, succulent centre, they are perfect for adding to dishes such as soups and salads at the last minute as they need no extra cooking.
Serve them simply as a side dish, flavoured with garlic and fresh herbs with a generous drizzle of extra virgin olive oil or bake them with tomatoes and herbs for a warm accompaniment to roasts and steak.