Cannelini shelling beans are members of the Phaseolus vulgaris genus, the most widely cultivated genre of beans in the world. Shelling beans are grown primarily for the edible seeds inside, though they are also grown as fodder and soil fertilizers. Cannelini shelling beans are also known as white kidney beans. Kidney bean was a long-time designated name for any Shelling bean that was curved at the bean's belly. Fully mature plants are harvested all at once; generally the entire plant is excavated from the field and pods removed. The plant's beans serve a dual purpose as food and seed. Dried beans can be saved for future planting the following season. Cannelinis are more frequently planted to be used dried or canned.

As with all shelling beans, Cannelini beans are encased in a pod that is green, edible and succulent when fresh. When just ripe, the beans will overtly shape the pods, each pod housing generally three to five beans. As the bean ages, the pod will yellow and lose their water weight, eventually become brittle and inedible. Shelled Cannelinis are white in their raw state and maintain a creamy color when dried and cooked. The beans are small, curved and uniform with a sweet, nutty flavor and hearty, creamy texture. Fresh cannelini shelling beans require no soaking and briefer cooking times.

Serving Ideas

Cannelini shelling beans do not require elaborate preparation. Some simple preparations include: simmer in chicken stock until just tender, toss with herbs, chopped fresh tomatoes, herbs and a light vinaigrette or puree with garlic and a touch of olive oil to use as a principle ingredient for bruschetta. Complimentary pairings include arugula, bacon, basil, corn, chiles, garlic, oregano, pork, cooked eggs, cream, chicken, pasta, lemon, aged and fresh cheeses, steak cuts, roasted white fish and cured meats such as proscuitto and pancetta. It is very common to keep the boiled water of Cannelini beans (known as pot liquor) and consume it as a soup with other ingredients.

Geography/History

Archeological remains verify that shelling beans are of New World origins, native to Peru and the Tehuacan Valley. The Cannelini bean's origins can be traced to the Argentina in South America. Trade routes carried cannelini shelling beans to Europe, specifically Italy where the bean would gain its given name and become a definitive food staple of Italian cuisine.

Seasons/Availability

Cannelini shelling beans are available in the summer.