Cannellini bean

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Name Variations

 * white beans
 * white kidney bean
 * fazolia bean

About Cannellini bean
Wikipedia Article About Cannellini bean on Wikipedia

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. To prepare dried beans, soak overnight, bring to a boil and simmer 1-1/2 to 2 hours. Store dried beans in an airtight container for up to 1 year. Cooked cannellini are available canned.

The common bean, Phaseolus vulgaris, indigenous to the Americas, is an herbaceous annual plant domesticated independently in ancient Mesoamerica and the Andes, and now grown worldwide for its edible bean, popular both dry and as a green bean. The leaf is occasionally used as a leaf vegetable, and the straw is used for fodder. Botanically, the common bean is classified as a dicotyledon. Other white beans are Cannellini and Great Northern.

Cannellini bean Nutrition

 * Cannellini bean Nutrient Charts

Cannellini bean Recipes
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Cannellini bean Related Recipes

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