Bold Bean Co
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ALL ABOUT: THE QUEEN CANNELLINI BEAN
Here’s everything you need to know about the Queen Cannellini Bean - from their creamy, delicate flavour, to why they're a gut-loving powerhouse. Plus, the most delicious ways to cook with them (we'll introduce you to THE BEANOTTO). Whether you’re here to boost your fibre, find your new go-to dinner dish or just obsess over another bean, this guide has you covered.
The Lowdown
Smooth, mild + OUTRAGEOUSLY CREAMY our Queen Cannellini Beans are the elegant cousin in the white bean family. They have a soft, delicate texture that melts into brothy soups, stews + beanottos but can also hold up pretty well in a salad, soaking up those dressings like a sponge. They act as a blank canvas to soak up any flavour you throw at them.
"Are they just a smaller butter bean?" Nope. Cannellini beans are smaller than butter beans, with a subtler flavour. They have a higher starch content then other beans, meaning they produce THE CREAMIEST bean stock (the liquid in the jar), perfect for thickening soups, stews + bean dips.
Not to be confused with haricot beans - the variety used in most supermarket canned baked beans. Haricots are smaller and have an even milder flavour, but lacking the distinctive shape and slightly firmer bite of cannellinis.
Cannellini beans have been loved in Italian cooking for centuries - think minestrone! ribollita! and hearty Tuscan bean salads.
QUEEN BEANS
Where they come from
Each bean we use is chosen for one reason: FLAVOUR. Each bean variety is suited to different growing conditions, we source our beans from the best possible climate for each one.
Our Queen Cannellini Beans come from Argentina - where they’re grown for peak flavour and that signature creamy interior.
Photo credits: Rachel Roddy ->
QUEEN BEANS
How We Cook Them
Once they reach our factories in Spain, they get poured into glass jars with just water + a pinch of salt. They are then cooked in the jars in a giant pressure cooker, and cooked low + slow. This method locks in flavour, keeps the skins intact, and gives you a bean that’s creamy, tender, and perfect to eat STRAIGHT FROM THE JAR.
It also gives you that luscious, creamy “bean stock” - aka, the liquid in the jar. Due to their higher starch content, Queen Cannellini beans produce a lusciously thick + creamy bean stock - making it the hero bean for beanottos (which we'll come onto later). We season our beans throughout the cooking process like proper chefs do!
Bog standard supermarket beans are heated up quickly, to a SUPER high temp, losing the banging beany flavour along the way.
We NEVER add anything artificial. No preservatives, no weird sulphites, just what you’d use at home: beans, water + salt.
HOW TO USE THEM - BEANSPO!
Cannellini beans are famously versatile but we love them most in a BEANOTTO. Our take on a risotto, but we're using beans instead of rice. Quicker, healthier, JUST AS DELICIOUS. As we mentioned earlier, Cannellini beans work particularly well in beanottos due to their higher starch content. Similar to rice, these beans break down during the cook to produce an ultra creamy, brothy consistency, just like a risotto. Only it's done in half the time, way healthier for you + JUST AS DELICIOUS. You can flavour them throughout the seasons - here are some of our favourite beanotto flavours.
Hungry for more?
Are they good for you?
The short answer? ABSO-BEANY-LUTELY. Cannellini beans are naturally low in fat, high in plant-based protein and super rich in fibre.
Per 100g, they offer around:
7g protein / 5g fibre / 110 kcal / 2mg iron
Their high fibre content means they are digested more slowly, keeping you feel fuller + HAPPIER for longer. Their high protein content also makes them INCREDIBLY satisfying without being calorie dense. They’re also naturally gluten-free.