Cannellini bean

Haricot cannellini

What it is

Tuscans are nicknamed mangiafagioli, bean-eaters, and this is the bean they mean. The classic preparation is al fiasco — cooked overnight in a wine flask buried in the dying embers of a fire, with oil, garlic and sage.

In the kitchen

Save a ladle of the cooking liquid to loosen any purée. It emulsifies with olive oil far better than water does.

Goes with

Sage Olive oil Garlic Rosemary Tomato Cavolo nero Parmesan Escarole

Same species

Ayocote bean Black bean Borlotti bean Coco de Paimpol Faba asturiana Flageolet

Also used with

Chianina beef

Something wrong here, or missing? Tell us