Cannellini Beans

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This bean is a traditional white Italian bean, sometimes known as white kidney bean. It is a haricot bean that was originally cultivated in Argentina, but eventually became a staple of Italian cuisine. This variety has a creamy texture with a mellow, nutty flavor. Cannellini Beans can be used interchangeably with other white beans and they're excellent for many dishes, especially salads, soups, stews, and pureed bean spreads.

Keeps best refrigerated or frozen.

Soak beans overnight. Drain and rinse beans. Add 4 cups of water for every 1 cup of Cannellini Beans. Liquid should be 1-2" above top of beans. Bring to a boil; reduce heat and simmer 1 - 1 1/2 hours. Or pressure cook 6-8 minutes.

• 1 cup beans yield 2-2 1/2 cups cooked beans.
• Cooked beans can store up to 1 week in the refrigerator and up to 6 months in the freezer.

Cannellini beans.

Manufactured in a facility that also uses tree nuts, soy, wheat and milk.

Beans, peas and lentils are natural agricultural products. Despite use of modern agricultural equipment, it is not always possible to remove all foreign material. Sort and rinse before cooking.