Organic Cannellini Beans by Hatton Hill Organic. Organically grown, harvested and dried in China. Packed in the UK.
Cannellini beans, as their name suggests, are prominent in Italian cuisine. They’re essentially white kidney beans, and so great is their appeal in Italy that it has earned them the names “Italian white kidney beans” and “fasolia beans”, even though their popularity and uses extend far beyond the shores of il bel paese (the beautiful country). They boast a mild, nutty flavour and a tender, smooth consistency, and they have a wide range of culinary uses.
PURE, PREMIUM PRODUCT: Hatton Hill Organic’s cannellini beans are grown, harvested, and dried in China from only the finest quality crop. Their creamy, off-white colour hints at the slight richness and buttery texture of the beans when they are cooked, and at the delicate subtlety of their flavour. Our cannellini beans hold their shape superbly after cooking, but also lend themselves readily to mashing or whizzing up in a food processor, adding to their incredible versatility.
USES: Like other dried beans, cannellini beans should be soaked in cold water overnight before simmering until they’re cooked and added to any one of the huge number of dishes in which they can be used. And when we say, “huge number”, we mean it – cannellini beans are one of the most versatile ingredients you’ll find in any kitchen, adding substance and a sensational, subtle taste to dishes ranging from soups and salads to creamy dips and comfort foods like casseroles and more. Try Tuscan white bean stew, creamy lemon ziti – a scrumptious pasta dish with a zesty cannellini bean sauce – cannellini bean bruschetta for a quick and delicious snack, or even cannellini bean smoothies. Once you’ve started to experiment with Hatton Hill Organic’s cannellini beans, it’ll be hard to stop!
Vegetarian ✓ Vegan ✓ Organic ✓
Certified as organic by the UK’s Soil Association (licence no. DA22427).
Allergen information: Packed on premises that handle nuts, seeds, cereals, soya and products containing gluten.
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