- Case of four 24-ounce packages (96 total ounces)
- Made from 100% all-natural cannelloni beans
- An excellent source of protein, fiber, and minerals such as iron and magnesium
- Mellow, nutty flavor, with a creamy texture; ideal in salads and soups
- Packaged in Milwaukie, Oregon
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Important Information
Ingredients
Cannellini Beans
Directions
Keeps best refrigerated or frozen. Before cooking, soak Cannellini Beans overnight, then pressure cook for 20 minutes or simmer on top of the stove for 2-1/2 to 3 hours. One cup of dried Cannellini Beans makes approximately 3 cups cooked.
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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Cannellini Beans
Directions
Keeps best refrigerated or frozen. Before cooking, soak Cannellini Beans overnight, then pressure cook for 20 minutes or simmer on top of the stove for 2-1/2 to 3 hours. One cup of dried Cannellini Beans makes approximately 3 cups cooked.
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Nutrition Facts
Product Description
About the Brand
Bob Moore's secret to life may just be "work hard and keep it simple." Living this philosophy, Bob literally puts his nose to the grindstone every day. Bob's Red Mill Natural Foods is an Oregon-based company that utilizes simple, old-world technology to mill hundreds of all-natural whole grain products.
Bob's Red Mill is dedicated to the manufacturing of natural foods in the natural way. In their own words: "With all the sophisticated knowledge of recent times, no machinery has yet been developed that grinds grains into flour quite as well as our flint-hard quartz millstones quarried in France and used by discriminating millers since early Roman times."
"Our well-dressed (sharpened) sets of millstones turn the highest quality wheat into a finer, better baking bread flour than all the hammer mills, steel roller mills, steel buhr mills, or pulverizers ever built! These slow turning millstones grind the bran, endosperm, and germ (containing its nutritious wheat germ oil) into flour in a cool natural way, creating a more assimilable food."
Bob's Red Mill stone grinds all common and most uncommon grains into flours and meals on its over 100-year-old mills. They mix them into an astounding array of unique cereals, pancake and waffle mixes, machine and hand-made bread mixes, quick bread mixes, gluten-free mixes, and specialty grain products.
Product Description
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. Friend of the heart. Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers. You can see our quality. All natural.
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Customer Reviews
Most Helpful Customer Reviews
8 of 8 people found the following review helpful
Amazon Verified Purchase
I found these beans to be nothing special. I found their flavor to be boring and bland compared to the best of other Cannellini beans I've purchased in bulk from health food stores. On the positive side, the beans were big, plump, and fairly healthy (many had crosswise deep cracks, which was not good) and seemed fresh (purchased 12/2009 and had "best by" date of 9/2011). They cooked quickly, which is a sign of freshness, and they tasted fresh.
But their flavor was bland; some nice mineral notes, but just not very "beany." There were also some slightly off earthy notes, which I did not care for. I also found their texture to be a bit grainy and not very creamy.
I cooked them once with an overnight cold soak in a salt brine (as recommended by Cook's Illustrated to tenderize skins, which really works) and once with a one-hour hot soak in brine (Cook's Illustrated's recommended quick method). One time I cooked them on a very slow simmer to keep the beans whole (which does sacrifice some creaminess), and once at a strong simmer to let the bean skins break open to maximize creaminess. But even this latter method failed to make them creamy -- unlike most white beans. I cook lots of dry beans and have many years of experience cooking beans, so how these beans turned out had nothing to do with how I cooked them. The best of other white beans I've had cook up wonderfully creamy and flavorful. These beans were just far from the best.
But their flavor was bland; some nice mineral notes, but just not very "beany." There were also some slightly off earthy notes, which I did not care for. I also found their texture to be a bit grainy and not very creamy.
I cooked them once with an overnight cold soak in a salt brine (as recommended by Cook's Illustrated to tenderize skins, which really works) and once with a one-hour hot soak in brine (Cook's Illustrated's recommended quick method). One time I cooked them on a very slow simmer to keep the beans whole (which does sacrifice some creaminess), and once at a strong simmer to let the bean skins break open to maximize creaminess. But even this latter method failed to make them creamy -- unlike most white beans. I cook lots of dry beans and have many years of experience cooking beans, so how these beans turned out had nothing to do with how I cooked them. The best of other white beans I've had cook up wonderfully creamy and flavorful. These beans were just far from the best.
4 of 4 people found the following review helpful
Amazon Verified Purchase
Cannellini beans become like a creamy soup after they are cooked.
Although I love lentils, pinto beans and black eyed peas; I can't compare the creamy taste of cannellini beans with them.
Since I can not find it in the grocery stores, I am glad that amazon.com carries this product.
When you soak cannellini beans all come out fine, however with navy/small white beans i end up throwing away a handful because some of them won't absorb the water and stay flat.
Although I love lentils, pinto beans and black eyed peas; I can't compare the creamy taste of cannellini beans with them.
Since I can not find it in the grocery stores, I am glad that amazon.com carries this product.
When you soak cannellini beans all come out fine, however with navy/small white beans i end up throwing away a handful because some of them won't absorb the water and stay flat.
3 of 3 people found the following review helpful
Amazon Verified Purchase
Bob's Red Mill Cannellini Beans worked well for making cassoulet recipe that was in "Cook's" magazine. Used the whole bag and mulitplied recipe by 1.5 and made enough to serve a small army. Beans were uniform in size, almost no waste, flavor was wonderful.
Most Recent Customer Reviews
AWESOME product! We eat lots of beans!
These dried beans are better to cook for yourself rather than purchasing canned beans and having to rinse all the salt from them. Read more
Published 7 months ago by C. Jones
Excellent Beans
After searching for Cannellini beans in my local supermarkets, I finally gave up and turned to the internet. I was happy to find them on Amazon. Read more
Published 8 months ago by M. Sanchez
good quality beans
These beans are a good value. The batch I received is obviously very fresh and I like that the beans all look good, no blemishes or bits of junk got into the package. Read more
Published 19 months ago by E. Tracy
Delicious
Cannot buy this product locally. Quality was excellent. Each package is enough for two plus meals for two people so it was worth the shipping.
Published on February 5, 2010 by Dorothy Hoskin
Ok
Maybe I'm doing something wrong, but every time I make these, they crack more than any other bean I've ever made and they turn out dry in consistency. Read more
Published on October 17, 2009 by J. L. Smith
