Small, white and nutritious: the cannellini beans they are an amazing food because they are rich in so many substances that are good for our health and because they are perfect to be enjoyed even cold, in these hot days where you want fresh and inviting dishes. Who has never tried them boiled in salads, with fresh sliced ​​onions and tuna, sprinkled with a good Tuscan oil and a sprinkling of black pepper? Or smoothies in a cream with oil and some rosemary leaves? However you prepare them, they are an indispensable food for a healthy diet and moreover hypocaloric!

All the good cannellini beans

The cannellini beans they are a variety of small beans, originating in central Italy and especially in Tuscany: they are found in a light green pod and the seed is whitish, rounded at the ends. They are rich in proteins and vitamins (especially in group B), as well as carbohydrates and fiber. They also contain a good dose of lecithin, a substance that promotes the emulsion of fats, preventing their accumulation in the blood and thus reducing the cholesterol level. Always considered a good alternative to meat, because of the proteins contained, they actually constitute a complete and balanced dish.

Cannellini: how to prepare them

Their delicate flavor makes them perfect for many combinations, from vegetables to meat, even to fish. If you use them dry, you must leave them before cooking them soak for 24 hours, in a container with cold water. The longer it takes to soak, the less time it will take to cook it. In any case, consider that they will need an hour or more slow fire to be ready, while if you use them fresh, 30 minutes will be enough. Get a thick-bottomed pot better if made of earthenware, and a flame spreader. Put a drizzle of extra virgin olive oil, cover them with water (let it be flush), add a bay leaf or some rosemary needles and cook them on a very gentle fire, stirring occasionally and skimming, if necessary. Be careful not to cook them too much, because otherwise they will flake. Remember to add only at the end the salt: if put first it hardens the skin and makes them more leathery. For last: always prefer dry ones to those preserved in tin. They are rich in flavor enhancers and preservatives that should not be taken.

Summer recipes with cannellini beans

Browse the tutorial to discover some more ideas to bring them to the table. Here are some instead recipe from our archive, to enjoy them to the fullest:

cn_recipe id = "38965"

Other Recipes you can read:

• Turkey eggs: why don’t we eat them? – Italian cuisine ..

  We eat chicken, quail, ostrich, duck and guinea fowl eggs, but why don't we eat turkey eggs? Turkeys are fowl, they lay eggs like the others, they have a ..

• Green beans in 15 original recipes, beyond the simple side ..

  SteamedFor cooking steamed green beans, use a steamer or a basket to place inside a pan with water to boil. Here too the cooking time must not exceed ..

• Recipe Pepper stuffed with meat and cheese – Italian cuisine ..

  Who knows how many of you remember the moment when, upon entering your grandmother's house, you could smell the scent of stuffed peppers, usually made of meat and cheese, ..