The versatile cannellini bean can be used interchangeably with other white
beans in recipes.
A popular bean in Italy, the creamy white cannellini bean is fairly large, about the same
size as a kidney bean. Because it maintains its shape well when cooked and has a mellow
flavor, the cannellini bean is excellent in many dishes, and can be used interchangeably with
other white beans in many recipes.
Varieties
Cannellini beans are sometimes referred to as white kidney beans and
are related to navy and great northern beans.
Buying and storing tips
Choose evenly colored, off-white, shiny beans. As with all dried
beans, store cannellinis in a sealed glass or ceramic jar.
Availability
Cannellini beans are available year-round, canned or dried.
Preparation, uses, and tips
Before cooking, soak cannellini beans overnight, then pressure cook
for 18 minutes or simmer on top of the stove for 2 1/2 to 3 hours. 1 cup of dried cannellini
beans makes approximately 3 cups cooked. Marinate cooked beans in the refrigerator and add to
salads, or purée them and use as a spread on crackers. Cannellini beans can also be added
to soups and stews.
Nutritional Highlights
Cannellini beans, 1 cup (177g) (boiled)
Calories: 225
Protein: 15.3g
Carbohydrate: 40.4g
Total Fat: 0.88g
Fiber: 11.3g
*Excellent source of: Iron (5.2mg), Magnesium (80mg), and Folate
(229 mcg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.
Copyright © 2002 Healthnotes, Inc. All rights
reserved. www.healthnotes.com
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2003.
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