Cannellini is the classic Italian white kidney bean, a common dry bean grown for its large, plump, kidney-shaped white seeds that are a staple of Italian and Mediterranean cooking. Used in minestrone, soups, salads, and the Tuscan dishes for which they are famous, cannellini beans have a firm skin that holds its shape and a smooth, creamy interior when cooked. The bush plants are grown to full maturity so the pods dry on the vine before the seeds are shelled and stored. Compared with snap beans, cannellini is harvested late for its dry seed rather than its pods. It is open-pollinated and comes true from seed. Gardeners grow it to produce a home supply of a premium dry bean prized for its texture and mild, nutty flavor.
Flavor Profile
Mild, nutty, and slightly earthy with a smooth, creamy texture that holds its shape when cooked.
Visual Characteristics
Large, plump, kidney-shaped pure-white dry seeds shelled from mature pods on bush plants.
Growing Tips
Grow to full maturity and let pods dry on the plant before shelling; a warm full season gives the best dry-bean yield.
Where to Buy
Sourcing information coming soon. Check local nurseries and seed banks for availability.