Grower
Seasons/Availability
Cannelini Shelling Beans are available July to November.
Current Facts
Due to seasonality and growing regions, many fresh shelling beans are difficult to find unlike dried beans which are readily available. Peas, beans and lentils are referred to as pulses and offer a variety of textures and flavors
Description/Taste
Cannelini shelling beans are also known as white kidney beans. More commonly found in dried form, the flavor of this popular bean is delicately light and clean with a smooth wonderfully creamy texture. Immature shelling bean pods tend to be smaller, causing the beans inside to sometimes taste too starchy or have a mealy texture. A yellowing Cannelini pod indicates maturity. To shell, press on the pod's inside curve; split open and remove beans.
Nutritional Value
Shelling beans must be cooked and should not be eaten raw as the human body cannot digest the raw beans. Heat and cooking only deactivates the toxin present in the raw beans and does not break it down. However, the deactivated toxin passes through our bodies and is not harmful. These particular beans and red kidney beans have higher levels of the toxin that humans cannot digest. NOTE: It is very important not to eat this bean raw. Eating five daily servings of vegetables and fruit lowers the chances of getting cancer. A recent study found that eating nine or ten daily servings of vegetables and fruit, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
Chilled cooked beans add flavor and texture to a variety of salads. Bacon, pork, roasted meats, white fish, fresh herbs and butter especially love this great tasting cooked bean. Ideal side dish sprinkled with favorite seasonings or simply drizzled with melted butter. To prepare, remove beans from pods; discard pods; soak beans only briefly in water, not overnight like dried beans; drain; cover with salted water; cook until tender, about fifteen to twenty minutes; drain. Braising is the preferred method for best flavor and texture. Braise in salted water, chicken stock or vegetable stock until tender or until liquid is absorbed. Use as desired. NOTE: Never cook raw beans and pulses in a slow cooker. Always soak dried beans overnight or at least 8 hours; drain; cook in fresh water or stock until tender before adding to a slow cooker. Fresh shelling beans must be pre-cooked before adding to a slow cooker as well. To store, refrigerate shelling beans in a perforated plastic bag to allow airflow. For optimum quality, use within one week. Pods may begin to turn black or develop spotting but the beans inside will not be affected.
Geography/History
Certified Organic, Cannelini shelling beans are grown locally at McGrath Family Farms in Camarillo, California. Producing inedible pods, Cannelini shelling beans are defined as mature beans that are harvested from the plant before the beans dry and harden. At harvest, the stage of the bean is revealed by the pod. A bulging pod indicates large, mature beans inside and are much easier to shuck. If the pod appears to be shriveled, it is overly mature. Very close to its dried stage, the beans inside the pod will have a much firmer texture. Edible pod beans, such as French beans, are bred for their flavorful and tender pods, while shelling beans are bred for the flavorful and tender beans inside the pod. McGrath Family Farms has been growing exceptional produce since 1972. One hundred percent organic, this successful farm grows fifty to sixty-five different produce items on its thirty-five to fifty-four acres of fertile land. Specialty Produce enthusiastically endorses and adamantly promotes our local California growers, ranchers, farmers and the California farming industry.
Featured Recipes
Recipes that include Cannelini Shelling Beans. One
is easiest, three is harder.
