Cannellini Beans from Sorano

Cannellini beans – generally smaller than borlotti – are known for their delicate flesh and thin skin. They can range in color from white to pale yellow or soft pink. Cannellini beans are widely used in traditional Italian cuisine, especially in Tuscany and central Italy, and they fit most dietary plans.

They have no contraindications for obesity or metabolic disorders; on the contrary, due to their low glycemic index (partly thanks to their high fiber content), they are ideal for diets targeting overweight, type 2 diabetes, and high triglycerides.

It is believed that Columbus encountered beans during his second voyage to the island of Cuba. Today, there are more than 500 varieties of beans available on the market. From a nutritional perspective, beans are rich in plant-based proteins and free from the fats typically associated with animal protein, making them suitable for low-cholesterol diets.

They are suitable for vegetarian, vegan, and religious diets. However, since they are not edible when raw, they should be avoided in raw food diets. While beans are a good source of plant protein, they are not a complete substitute for animal-based proteins on their own. However, their nutritional value increases significantly when combined with grains.

To prepare dried beans: soak them in warm water the day before cooking. The next day, drain and place them in a pot with cold water. Bring to a boil, then reduce the heat, add salt, and simmer for about one hour.