Cannellini Beans

Cannellini beans are an undeniably versatile and nutritious ingredient, however, they can sometimes leave people scratching their heads. A common mistake people make when cooking with them is not soaking or prepping them correctly. When using dried cannellini beans, it's essential to soak them in plenty of cold water for several hours, even overnight if possible, before cooking. This process will not only speed up the cooking time but also make them easier to digest. Some people also tend to overcook the beans, leaving them mushy and losing their distinct shape. Cooking them on a simmer, rather than a boil, for an hour or until tender will usually produce the best results. Another tip to remember is to add any salt or acidic ingredients, like tomatoes or vinegar, towards the end of cooking time to prevent the beans from becoming tough. A little-known trick with cannellini beans is that the water they've been cooked in, known as 'bean broth', can be used in place of chicken or vegetable broth in recipes to add flavour and thickness. This is because the water absorbs some of the beans' nutrients and flavour during the cooking process. Lastly, don't limit cannellini beans to savoury dishes only. Their mild flavour can be incorporated into sweet treats such as brownies or cookies by replacing some of the butter or oil in the recipe with pureed cannellini beans. This swap not only lowers the fat content but also adds some extra protein and fibre.