How can I choose the best Cannellini beans?

Cannellini beans are large, white beans with shape similar to kidneys and fine taste. The best samples have a smooth, robust skin and even color. The choice of the best beans depends on your purpose for their use and the time of preparing for the planned food. Cannellini beans are also known as white kidneys and beans in Italian cooking common. You can buy these beans canned, dry or fresh and cook them as part of soups or stews, salads and steamed meals. Cannellini beans keep their shape well when they are cooked, and are very similar to the large northern and naval beans that work in some recipes as Cannellini substitutes. This delicate taste, walnut beans make a good choice in recipes that are simply calling for white beans.

Look for Cannellini, which have a consistent color, without dark or chalk spots and smooth shiny leather without wrinkles. Beans should look chubby, not shrink and should not contain many clusters of dirt or kamenů. When buying fresh Cannellini, choose a long, thin, yellowish to light green pods that are slightly dry or wrinkled to facilitate shelling. Very fresh cannellini beans can be difficult to remove from their pods unless they are allowed to dry slightly first.

Beans you choose also depend on what you plan to use and how much time you have to cook. Cannellini canned beans are the most comfortable, but also the most expensive and produce a slightly less tasty product with a mash texture that works well in the soups, but is not ideal for salads. Dried cooking beans take significantly longer, but are relatively cheap and keep the pantry on the shelf for several months at a time. Fresh Cannellini beans can be difficult to cook, but cook faster than their dried cousins.

Traditional Italian chefs use Cannellini beans in cold salads with oliveOil and other spices, or as part of slowly cooked ragutka meats with or without meat. Cannellini is also doing well in soup and stew, although they must never be cooked because they fall into starch porridge. The liquid, which remained after cooking dry cannellini beans, can be added to the soup to thicken it without the need for flour or corn starch. Mild flavors of these beans well well with vegetables, pasta and fresh herbs like Basil.