Organic Cannellini Beans

Dried cannellini beans from organic farming, grown in Italy and selected in Alta Tuscia

The homegrown white bean, grown without chemicals: tender, creamy, ready to marry the new oil and autumn vegetables

Organic Cannellini Beans from Cerqueto

I Organic Cannellini Beans from Cerqueto are the certified version from organic farming Central Italy's most beloved legume: an elongated white bean with a thin skin and pulp that becomes creamy when cooked without falling apart. The label says it all in three words: cannellini bean, from fields cultivated without synthetic fertilizers or herbicides, in rotation with cereals, as was done before chemicals entered the fields.

Cerqueto, in Acquapendente, follows these cannellini beans from planting to selection in its own facilities, where they are cleaned and sorted to ensure whole beans that cook together. The result is a bean sweet and delicate, with a clean flavor, which absorbs seasonings and gives its best with raw extra virgin olive oil, aromatic herbs and bitter autumn vegetables. A product Italian, dry, to be kept in the pantry all year round.
 
 
 

The roots of these Cannellini Beans are deep in tradition

Even before they were food, legumes were the first organic farming technology. Roman agronomists already knew this: Columella, in the first century AD, recommended sowing legumes in tired fields because they "fertilize the earth like manure," and Varro called them the plants that "make the field richer than they found it." They didn't know about nitrogen, but they had observed that after a crop of beans or lentils, wheat grew more vigorously.

However, it was the Middle Ages that turned this intuition into a system. Between the 10th and 11th centuries, in the European countryside, the three-year rotationOne year of autumn cereals, another year of legumes and spring cereals, and another year of rest. Legumes thus entered the fields and the diet en masse, and many historians link this change to the growth in Europe's population and energy after the year 1000. When the American bean arrived in the 16th century, it found this system ready to accommodate it, and the cannellini replaced broad beans and chickpeas in central Italy's crop rotations. Growing it organically today, alternating with the ancient grains of Tuscia, means closing a two-thousand-year-old circle.
 
 
 

Choosing Organic Cannellini Beans Means Taking Care of Yourself

Cannellini beans are one of the best sources of vegetable proteins of the Mediterranean diet, with about a fifth of its dry weight in proteins and an amino acid profile that becomes complete when combined with a cereal, as in pasta and beans or spelt soup. The carbohydrates are complex and slow-release, with very few sugars, and the fibers, very abundant, nourish the intestinal flora and help keep cholesterol and blood sugar levels under control.

It is rich in Iron, Potassium, magnesium, phosphorus and folates, with minimal fat and virtually no salt. Cultivation Biological It adds a value that is doubly important for dried legumes: no residues of synthetic pesticides in a food that is consumed whole, and a more living soil that yields richer grains. The thin skin of the cannellini beans makes them among the most digestible of all beans, and the long soaking process, with salt added only at the end of cooking, further improves their texture and tolerability.
 
 
 

How to Best Use: Organic Cannellini Beans

• PASTA AND BEANS WITH LEEK AND POTATOES: let it wilt in the oil Organic leek into slices, add one Organic Leonessa Potato diced and cannellini beans cooked with their water, pass half of them through a sieve to bind them, then cook them in the pan Organic Khorasan GnocchiServe with a sprinkling of grated cheese. Organic Black Pepper Caciotta and raw oil: thick, to be eaten with a spoon.
• CANNELLINI BEANS AND WILD CHICORY: boil it Organic Chicory from Campo, squeeze it and sauté it in a pan with oil and garlic, then add the cooked cannellini beans and let them flavour. On the plate, a few drops of Biodynamic PGI Balsamic Vinegar of Modena cream e Organic Taralli crumbled for crunchiness: bitter, sweet, spicy, the poor cuisine that never ages.
• CANNELLINI BEANS AND ROMAN BROCCOLI PAN: in a pan combine the cooked cannellini beans, the tops of a Organic Romanesco broccoli blanched, seasoned with oil and Organic Dried Tomatoes, and bake for twenty minutes until the broccoli is browned: a baked dinner that even children like.

The Producer: Cerqueto

For Cerqueto, organic certification is the natural framework for a farming method made possible by legumes: rotations that regenerate the soil, no synthetic chemicals, and partner farms chosen for their commitment to quality. From the fields of Acquapendente and Alta Tuscia to the bags that arrive in your pantry, the company ensures that the "organic" written on the label is a daily practice, not just a mere word.
 
 
 

Ingredients

Organic ingredients: cannellini beans.

May contain traces of cereals containing GLUTEN (SPELLED, BARLEY, WHEAT), SOY e LUPINS.

Made in Italy.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1400 kJ / 335 kcal
• Fat: 1,5 g, of which saturated fatty acids 0,2 g
• Carbohydrates: 60 g, of which sugars 3,5 g
• Fiber: 15 gr
• Protein: 22 gr
• Sale: 0,05 gr

Indicative average values ​​for dried cannellini beans.
 
 
 

Preparation and Storage

Soaking: 12 hours in plenty of cold water. Cooking time: Cook for 50-60 minutes over low heat, adding salt only at the end to keep the skins tender. Store in a cool, dry place, away from light; after opening, store in a sealed container. Cooked cannellini beans will keep in the refrigerator in their water for 3-4 days and freeze well.
 
 
 

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp