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These dried Italian Cannellini beans from Casale Le Marmore are recognisable by their long shape and pale skin. Small and sweet, they have a delicate taste making them ideal for a variety of traditional dishes, such as minestrone, or the classic Ribollita, a Tuscan specialty.
To cook the dried cannellini beans, soak for 6 hours then add to a pan of cold water and bring to the boil. Cook for 35 to 40 minutes until soft.
Ingredients: Cannellini Beans. May contain traces of gluten and soy.
Casale Le Marmore
Casale Le Marmore is situated in Umbria, a region synonymous with the production and cultivation of pulses and legumes. This family business has combined traditional farming methods with modern production techniques in order to offer a wide range of high quality indigenous varieties.
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