Cannellini Beans

Phaseolus vulgaris

Origin / Harvest:

• USA / September–October
• Argentina / March–April
• China / October
• Italy / September–October

Description & History

Also known as white kidney beans, cannellini beans are most commonly associated with Italian cuisine. Especially popular in Tuscan recipes, cannellini beans are the bean of choice for soups, salads, and warm bean dishes. Outside of the Italian countryside, these beans are a popular crop in the USA and China.

Cannellini beans are cream colored and also known as white kidney beans due to their characteristic kidney shape.

Cannellini beans fall under the botanical classification Phaseolus vulgaris. All beans within this species are considered derived from a common bean ancestor that originated in Peru and are also referred to as “common beans”. Some of our most popular bean varieties are common beans including black, kidney, pinto, and navy beans. These common bean varieties spread throughout South and Central America by way of migrating Indian traders. Spanish explorers returning from their voyages to the New World carried these beans back to Europe during the 15th century. Spanish and Portuguese traders in turn introduced common beans to Africa and Asia. Today, the largest commercial producers of dried common beans are India, China, Indonesia, Brazil and the United States.

Uses

Well suited for soups, stews, and sometimes puréed for use as a spread, cannellini beans are prized for their smooth, slightly nutty flavor. They can also be used as a substitute for great northern and navy beans.

Nutrition

Cannellini beans are an excellent source of iron and folate, and a good source of magnesium, phosphorus, potassium, and copper. Like all beans, cannellini beans are low in fat and high in protein and fiber.

Cannellini