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Cannellini shelling beans are harvested for the edible beans or seeds contained within their long pods. Pods are green when immature and will be ready to harvest as a shelling bean when the pods turn to a pale yellow hue. Additionally when mature, the beans will overtly shape their pods with each pod housing five to eight beans. The inner beans fit tightly within the pods and can be harvested and shelled when fresh or when the pods have completely dried. Cannellini shelling beans are white in their raw state and maintain their creamy color when dried and cooked. The beans are small with an ovate to slightly curved shape. They offer a sweet, nutty flavor and hearty, creamy texture when cooked. When cooked as a dried bean, expect Cannellini shelling beans to double in size.
Seasons/Availability
Cannellini shelling beans are available in the late summer and fall months.
Current Facts
Cannellini shelling beans, botanically a part of Phaseolus vulgaris are known as an Italian heirloom bush type bean. Outside of Italy Cannellini shelling beans are often referred to simply as white beans or white kidney beans. There are a handful of different varieties of Cannellini shelling beans to be found in seed catalogs today such as silver cloud, gentec 401, montalbano, and lingot with each cultivator varying slightly in bean coloring, size, yield, and resistance to disease. While they can be used as a fresh shelling bean, Cannellini shelling beans are only available fresh for a short window when in season and are most commonly found sold in their dried and canned form.
Nutritional Value
Cannellini shelling beans are high in protein and offer some fiber, selenium, zinc, manganese, copper, folate, niacin, calcium, and iron.
Applications
Cannellini shelling beans can be used as a fresh shelling bean or as a dried bean. If used dried the beans should first be soaked before use. Cannellini shelling beans can be simmered, sautéed, roasted, fried, and braised. When boiling Cannellini shelling beans do not salt the water as this can cause their skins to become tough, rather wait to season the beans with salt to taste after cooking. Cannellini shelling beans are known to hold their shape well when cooked making them a welcome addition to bean salads, soups, and stews. Cooked beans can also be used to make pureed bean spreads and dips. Complimentary pairings include arugula, thyme, sage, parsley, basil, kale, tomatoes, wild mushrooms, garlic, peppercorns, shallots, lemon, pork, poultry, pecorino and parmesan cheeses, olive oil, and cured meats such as prosciutto and pancetta. To store keep fresh Cannellini beans wrapped in plastic and refrigerated. For best flavor fresh beans should be shelled and used within three to four days.
Ethnic/Cultural Info
Cannellini shelling beans are an important ingredient in Italian cuisine. Classic Italian preparations include minestrone, pasta e fagioli (pasta and beans), and ribollita a Tuscan white bean stew. In Tuscany beans are an integral part of the regions cuisine, so much so that the people of Tuscany have come to be known by other Italians as “mangiafagioli” or “bean eaters”. Tuscan farmers traditionally would prepare “fagioli al fiasco” (beans in a flask) by placing beans in a glass jar and slow cooking in the fireplace overnight so they would have freshly cooked beans waiting for them in the morning.
Geography/History
Cannellini shelling beans are believed to have originally been cultivated in Argentina but have long been celebrated as a staple of Italian cuisine. Cannellini shelling beans appeared in North America prior to the 1900’s and can be successfully grown in U.S. Department of Agriculture plant hardiness zones 5 to 13. Cannellini shelling beans prefer ample sunshine and cooler temperatures but are not frost tolerant. Cannellini shelling beans can be harvested and used as a fresh, or they can be left to dry on the vine. Dried on the vine pods are ready for harvest about seventy-five days after planting when the leaves of the plant have fallen, and pods are slightly shriveled and very dry.
Two Peas In a Pod
Fresh Cannelini Beans from Two Peas In a Pod…..Cannellini Beans: Cannellini beans are white, small, and ovate to slightly curved in shape. When fresh, their pods are green but turn pale yellow as they mature. Inside, each pod holds five to eight beans. Known for their sweet, nutty flavor and creamy texture, these beans maintain their shape and color when dried and cooked. Remarkably, dried Cannellini beans double in size when cooked, making them a hearty addition to many dishes.
Two Peas In a Pod
Fresh Cannelini Beans from Two Peas In a Pod…..Cannellini Beans hold their shape well when cooked, making them perfect for soups, stews, and salads. They pair beautifully with ingredients like arugula, thyme, sage, parsley, and basil, as well as tomatoes, wild mushrooms, garlic, and lemon. For richer dishes, they complement pork, poultry, cured meats like pancetta, and hard cheeses like parmesan. Fresh beans should be used within 3-4 days for the best flavor.
Two Peas In a Pod
Fresh Cannelini Beans from Two Peas In a Pod…..Cannellini shelling beans, also known as white beans or white kidney beans outside Italy, are a part of Phaseolus vulgaris and come in several varieties like silver cloud, gentec 401, montalbano, and lingot. These Italian heirloom bush beans are rich in protein and provide fiber, selenium, zinc, manganese, copper, folate, niacin, calcium, and iron. While available fresh for a brief season, they are more commonly found in dried or canned forms.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Fresh Cannelini Beans from Two Peas In a Pod…..Cannellini shelling beans are believed to have originated in Argentina but are renowned as a cornerstone of Italian cuisine. They were introduced to North America before the 1900s and thrive in USDA hardiness zones 5 to 13. These beans prefer sunny conditions and cool temperatures but are sensitive to frost. They can be eaten fresh or harvested dry after about 75 days when their pods are shriveled and the leaves have fallen.
Two Peas In a Pod
Fresh Cannelini Beans from Two Peas In a Pod…..Cannellini Beans: Cannellini shelling beans are deeply rooted in Italian cuisine, widely used in dishes like minestrone, pasta e fagioli, and ribollita. In Tuscany, beans are so beloved that Tuscans are often nicknamed "mangiafagioli," or "bean eaters." Traditional farmers slow-cooked these beans overnight in a glass jar by the fireplace, creating a dish called "fagioli al fiasco" for fresh beans by morning.
Two Peas In a Pod
Fresh Cannelini Beans from Two Peas In a Pod…..Cannellini Shelling Beans: These beans are pale yellow when mature, housing 5-8 tightly packed seeds within each pod. Their creamy white color remains even after drying or cooking, offering a sweet, nutty flavor and hearty texture. When dried, they expand significantly during cooking. Mature pods will appear overtly shaped by the beans inside, providing clear harvesting cues.
2 Peas in a Pod
1358
Deer Canyon Rd Arroyo Grande CA 93420
+18058013370 [email protected]
Cannellini shelling beans are versatile and can be used fresh or dried, but dried beans should be soaked before cooking. They don't tolerate salted boiling water, as this toughens their skins, so add salt only after cooking. With their ability to hold shape, they're ideal for stews, soups, and salads. Pair well with arugula, sage, olive oil, cheeses like pecorino, and cured meats such as prosciutto. Fresh beans last three to four days refrigerated.
2 Peas in aPod
1358
Deer Canyon Rd Arroyo Grande CA 93420
+18058013370 [email protected]
Cannellini shelling beans are known as Italian heirloom bush type beans and are often referred to as white kidney beans outside of Italy. They are available in varieties such as silver cloud, gentec 401, montalbano, and lingot, differing in coloring, size, yield, and disease resistance. These beans are high in protein and provide significant fiber, selenium, zinc, copper, manganese, folate, niacin, calcium, and iron.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Fresh Cannelini Beans from Two Peas In a Pod…..Cannellini shelling beans are versatile and thrive in USDA hardiness zones 5 to 13. Originally from Argentina, they are a celebrated ingredient in Italian cuisine. These beans require ample sunshine and cooler temperatures but cannot tolerate frost. They can be harvested fresh or left on the vine to dry, with dried pods ready for harvest in about 75 days when leaves fall and pods become shriveled and dry.
2 Peas in a Pod
1358
Deer Canyon Rd Arroyo Grande CA 93420
+18058013370 [email protected]
Cannellini shelling beans are deeply rooted in Italian cuisine, featuring in dishes like minestrone, pasta e fagioli, and ribollita. In Tuscany, where beans are especially celebrated, locals are affectionately nicknamed "mangiafagioli" or "bean eaters." Traditional Tuscan farmers slow-cooked their beans overnight in glass jars placed in fireplaces, a method known as "fagioli al fiasco," ensuring a warm, fresh meal by morning.
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