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Organic Cannellini Beans

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Organic Cannellini Beans – the haricot bean’s big brother.

Organic Cannellini beans are similar to Organic Haricot Beans which form the main ingredient of ‘baked beans’.  These longer beans are sometimes called white kidney beans.

Cannellini beans go really well in bean stews and cold salads but are versatile in a range of recipes and make a great blended dip.

One 70g serving of these tasty beans is high in Protein, Fibre, Thiamin (B1), Folate, Potassium, Manganese, Phosphorus, Iron, Copper and a source of Pyridoxine (B6), Vitamin K, Magnesium and Zinc

They are similar in size and shape to a kidney bean and are directly related – let’s call them cousins!  Cannellini beans are popular in South and Central Italy but were originally cultivated in Argentina.

Ingredients: Organic Cannellini Beans

Origin: China / Kyrgyzstan /  Turkey

Allergen Information: Packed on premises that handle gluten, tree nuts, sesame, soya, peanuts, celery, mustard


Nutritional Information

Dried, uncooked.

Typical Nutrient Values: Amount per 100g:
Energy 1394kj/333kcal
Fat 0.9g
of which saturates 0.2g
Carbohydrate 45.1g
of which sugars 2.1g
Fibre 15.2g
Protein 23.4g
Salt 0.04g

Cooking Instructions:

  1. Soak for 8-12 hours.
  2. Drain and rinse.
  3. Boil for 10 minutes and then simmer for 1-2 hours.
  4. Check they are soft throughout before eating.

Cool, Dark & Dry


Family Tip:

  1. We like to make baked beans with a twist by using these long, lean beans.
  2. Cannellini beans are lovely sprouted and then cooked.  See our sprouting guide for how to get started.