Alubia Cannellini Beans

We are considered to be a favourable exporter and supplier of Alubia Cannellini Beans based in Delaware, Untied States. These beans closely resemble kidney beans and are therefore sometimes called white kidney beans. They are a popular ingredient in Italian cooking and used in making soups such as minestrone. These beans would need to be soaked in water for a few hours before cooking.

Details : Cannellini beans are very popular in many types of Italian cuisine. A staple of minestrones, fagioli's, and salads, dried cannelleni beans make a gourmet addition to any pantry. (Cannellini beans are more easily harvested when dry, so fresh cannellini are rare.) Their low cost, long shelf life, and gastronomic versatility make dried cannelleni beans indispensable in any gourmet kitchen. These gourmet beans double in size when soaked, so a few beans go a long way in a dish.

Cannellini Beans Facts :

• Cannellini beans are related to kidney beans
• Cannellini beans are also called "white kidney beans"
• They have a firn texture and skin
• Popular in Tuscan and other Italian cuisine
• Basic ingredient of minestrone
• High in protein and fiber and low in fat
• Cannellini beans are most commonly found dried

Cooking Instructions :

• Soak them in lots of cold water for a minimum of 5 hours (they'll expand, so make sure your bowl is big).
• Drain and rinse, then put them in a large pan, cover with 5cm of cold water, bring to the boil, scoop off any foam, then boil for a further 10 minutes.
• Scoop the foam off again, then add just a little salt (too much salt before they're cooked will harden the skin, as will anything acidic like lemon juice or tomatoes), and simmer gently with the pan lid half on for 1 to 1 1/2 hours, until tender.
• Keep an eye on the water level, and add more if necessary.

Ingredients : Just cannellini beans, and nothing else.

Nutritional Information

• Per 100g
• Energy 1197/282kcal, Protein 21.4g, Carbohydrate 45.5g, Fat 1.6g.

Cautions : Packed on a line which also handles peanuts, nuts, sesame, soya, milk, sulphur dioxide and cereals containing gluten.

Recipe

• Cooking Instructions: Sausage casserole with beans
• Preparation time less than 30 mins
• Cooking time 1 to 2 hours
• For the tomato sauce
  
  • 6 tbsp olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1 red chilli, deseeded and chopped
  • 2 x 400g/14oz tins plum tomatoes
  • salt and freshly ground black pepper
• For the beans
  
  • 250g/9oz dried cannellini beans, soaked overnight or a 410g/14oz tin, drained and rinsed
  • 3 cloves garlic, squashed with skin left on (if using dried beans)
  • 3 sprigs sage leaves, plus extra to serve (if using dried beans)
  • pinch salt
• For the sausages
  
  • 1 tbsp olive oil
  • 12 good-quality sausages

Method :

• To make the tomato sauce, heat the oil in a frying pan. Add the onion and cook over a medium heat for 8-10 minutes, then add the garlic and chilli and cook for a further 2 minutes. Be careful not to burn the garlic.
• Add the tomatoes, reduce the heat and simmer, stirring regularly, until the sauce is thick - about 50 minutes.
• Meanwhile, to cook the dried beans (if you are using tinned do not do this, just add them to the sauce in the final stage), put them in a large saucepan and cover with plenty of water. Add the garlic, sage and a pinch of salt. Bring to the boil and skim off any scum. Reduce the beans and allow to simmer for about 40 minutes - they should still have a little bite to them. Once they are cooked, drain and set aside, discarding the garlic and sage.
• For the sausages, heat the oil in a frying pan, add the sausages and brown all over. Drain on kitchen towel and set aside. 
• Add the beans and sausages to the tomato sauce and stir to combine. Cook for about 15 minutes, until the beans are soft and tender (but not mushy), the sausages are cooked through and the sauce is rich and thick. Season with salt and freshly ground black pepper and sprinkle with sage leaves to serve